South African Style Keto Bunny Chow – A Delightful Low Carb Twist on Traditional Curry in Bread!

Allergens

Contains tree nuts (almond flour). Adjust according to personal dietary needs and preferences.

Ingredients

• 1 keto
• friendly bread loaf (preferably almond flour or coconut flour based)
• 2 cups cooked chicken, shredded
• 1 cup cauliflower rice
• 1 cup onion, chopped
• 1 cup bell pepper, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Avocado oil for frying

Instructions

1. In a large skillet, heat avocado oil over medium heat. Add onion, bell pepper, garlic, and ginger. Sauté until fragrant and softened. Stir in curry powder, turmeric, paprika, salt, and pepper. Cook for 1 2 minutes to release the flavors. Add cooked chicken, cauliflower rice, and chicken broth. Simmer for 5 7 minutes or until cauliflower is tender. In a separate bowl, cut the keto bread loaf in half, scoop out some of the middle to create a hollow space, then save the removed bread for another use. Fill each half with the prepared curry mixture and press gently to ensure it fits snugly. In a large pan, carefully heat more avocado oil on low medium heat. Gently place both halves of the filled bread into the pan and fry until golden brown and crispy, around 3 4 minutes per side. Be sure to monitor the heat to avoid burning the bread. Remove from pan and let cool slightly. Slice into individual servings.

Chef’s Insight

The key to this dish is balancing the textures and flavors. Don't skimp on the curry sauce, as it adds a depth of flavor that complements the crunchy exterior of the bread.

Notes

Feel free to adjust the spice level according to your preference.