Keto Sri Lankan Coconut Curry Chicken with Spiced Eggplant – A Flavorful Fusion Dinner

Allergens

N/A (check labels for any hidden allergens in your ghee or coconut oil)

Ingredients

• 1. 4 boneless chicken breasts 2. 1 large eggplant 3. 1 can full
• fat coconut milk 4. 2 tablespoons ghee or coconut oil 5. 1 medium onion, chopped 6. 2 cloves garlic, minced 7. 1 tablespoon grated ginger 8. 1 teaspoon cumin powder 9. 1 teaspoon coriander powder 10. 1 teaspoon turmeric powder 11. 1/2 teaspoon paprika 12. 1/4 teaspoon ground black pepper 13. Salt, to taste 14. Fresh cilantro, for garnish 15. 1 lime, cut into wedges

Instructions

1. Cut the eggplant into 1 inch cubes and set aside.
2. Heat the ghee or coconut oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
3. Stir in garlic and ginger and sauté for another minute.
4. Add cumin, coriander, turmeric, paprika, black pepper, and salt to the pan and cook for another minute.
5. Pour in coconut milk, stirring well to combine. Bring to a simmer.
6. Add chicken breasts and eggplant cubes into the sauce, ensuring they are fully submerged. Cover and let it cook for 20 minutes.
7. Carefully turn over the chicken breasts and eggplant, then cover and continue cooking until chicken is cooked through and eggplant is tender, about another 15 20 minutes.
8. Remove from heat and serve immediately, garnished with fresh cilantro and lime wedges on the side.

Chef’s Insight

The key to this recipe is allowing the flavors to meld together while cooking. Be patient, let it simmer, and you will be rewarded with a depth of flavor that is truly unmatched.

Notes

This recipe is not only delicious but also low in carbs and high in healthy fats. It's perfect for those following a ketogenic diet or looking to reduce their carbohydrate intake.