Sri Lankan Breakfast: Keto Coconut Milk Rice & Egg Hoppers with Chicken Curry

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups of coconut milk rice
• 4 large eggs
• 1 cup of chicken curry
• Salt and pepper to taste

Instructions

1. For the Coconut Milk Rice:
2. In a saucepan, combine 1 cup of rice with 2 cups of coconut milk and a pinch of salt. Bring to a boil, then reduce heat to low and cook for 18 20 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat, fluff with a fork and let it stand for 5 minutes before serving. For the Egg Hoppers:
3. In a bowl, whisk together eggs, salt, and pepper. Heat a non stick pan over medium heat. Pour about 1/4 cup of egg mixture into the preheated pan, swirling the mixture around to form a thin crepe. Cook for 1 2 minutes or until set, then carefully flip using a spatula and cook for an additional minute on the other side. Repeat with the remaining egg mixture to make 6 hoppers. For the Chicken Curry:
4. In a saucepan, heat oil over medium heat. Add chopped chicken, onion, garlic, ginger, and spices like cumin, coriander, turmeric, and chili powder. Cook until the chicken is cooked through and the onions are golden brown. Stir in coconut milk and let it simmer for 10 15 minutes or until thickened.

Chef’s Insight

This recipe is perfect for those who want to enjoy a delicious Sri Lankan breakfast while following a ketogenic diet. The combination of fluffy coconut milk rice, soft egg hoppers, and spicy chicken curry creates an unforgettable culinary experience.

Notes

Feel free to add more spices or vegetables to the chicken curry for added flavor and nutrition.