“Keto-Friendly Indian Feast: Mouthwatering Keto Coconut Chicken Curry with Spiced Eggplant”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 kg chicken breasts, cut into bite
• sized pieces 400 ml full
• fat coconut milk 2 large eggplants, cubed 1 medium onion, finely chopped 2 cloves garlic, minced 1
• inch piece ginger, minced 1 green chili, deseeded and chopped 2 tbsp ghee or coconut oil 1 tsp cumin seeds 1 tsp coriander powder 1 tsp turmeric powder 1/2 tsp paprika Salt, to taste Fresh cilantro, for garnish Lime wedges, for serving

Instructions

1. In a large pan or wok, heat the ghee or coconut oil over medium high heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add the chopped onion and cook until it turns golden brown. Stir in the garlic, ginger, and green chili, and sauté until fragrant.
3. Sprinkle coriander powder, turmeric powder, paprika, and salt over the sautéed mixture. Mix well and cook for another minute.
4. Add the chicken pieces to the pan, stirring well to coat them with the spice mix. Cook until the chicken is browned on all sides. e) Pour in the coconut milk and bring the mixture to a boil. Lower the heat, cover, and let it simmer for 20 minutes or until the chicken is cooked through. f) Add the cubed eggplants to the pan and stir gently. Continue to cook, covered, for another 15 minutes or until the eggplants are tender. g) Garnish with fresh cilantro and serve hot with lime wedges on the side.

Chef’s Insight

The key to this recipe is balancing the spices to create a complex yet harmonious flavor profile. Don't be afraid to adjust the amount of paprika, turmeric, or cumin seeds to suit your taste preferences.

Notes

For a spicier dish, add more green chili or adjust the spice blend to your preference. You can use fresh coconut milk for a creamier consistency or canned coconut milk for convenience.