Delicious Sri Lankan Keto Coconut Curry Chicken with Eggplant – A Cinematic Dinner Masterpiece

Allergens

None

Ingredients

• 1. 1 lb chicken thighs, boneless and skinless 2. 2 large eggplants, cut into 1
• inch cubes 3. 1 can (14 oz) coconut milk 4. 2 tbsp ghee or coconut oil 5. 1 medium onion, finely chopped 6. 3 cloves garlic, minced 7. 1 tbsp grated ginger 8. 1 tbsp curry powder 9. 1 tsp turmeric 10. 1/2 tsp cayenne pepper (optional) 11. Salt and black pepper, to taste 12. Fresh cilantro leaves for garnish 13. Keto
• friendly cauliflower rice (prepared separately)

Instructions

1. Heat the ghee or coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
2. Add the minced garlic and grated ginger to the skillet, stirring frequently for another 1 2 minutes.
3. Stir in the curry powder, turmeric, cayenne pepper (if using), salt, and black pepper. Cook for another 1 minute, until the spices are fragrant.
4. Add the cubed eggplants to the skillet and cook for about 5 minutes, stirring occasionally.
5. Add the chicken thighs to the skillet, stirring until they are coated with the spice mixture. Cook for another 5 minutes, occasionally turning the chicken pieces.
6. Pour in the coconut milk, gently stirring to combine all ingredients. Bring to a simmer, then reduce heat and let it cook covered for 20 25 minutes, until the chicken is cooked through and eggplants are tender.
7. Taste and adjust seasonings if necessary. Garnish with fresh cilantro leaves and serve over keto friendly cauliflower rice.

Chef’s Insight

Use full-fat coconut milk to keep it keto-friendly and add richness to the sauce.

Notes

None