Marlie Parsons Comforting Keto Chicken Curry Coconut Stew
With this mellow curry chicken stew you are pretty much guaranteed a successful recipe. Your family and you will adore it all year long, because it’s not weighed down and heavy. Using coconut milk and filling it out with veggies like zucchini make it super healthy brain food. Your diners will thank you.
2 tablespoons refined coconut oil
8 boneless, skinless, chicken thighs cut into 1 inch pieces
1 large yellow onion, roughly chopped into large chunks
3 small zucchini, sliced thickly
1 teaspoon garlic, minced
1 tablespoon curry powder
1/2 teaspoon paprika
2 teaspoons Pink Himalayan Salt
30 ounces Unsweetened Coconut Milk
1 cup red grape tomatoes
Sprigs of cilantro (optional garnish)
In a large soup pot with oil, set on high heat, brown the chicken on both sides.
Remove the chicken from the pan and set aside.
In the same pan add the onion, sweat the onion for about two minutes, and then add in the zucchini.
Sauté both until slightly browned, then add in the garlic, curry, paprika, salt and sauté an additional 30 seconds.
Put the chicken back in the pot with the ingredients, add in the coconut milk, and bring to a boil.
Reduce and simmer covered for about 20 minutes or until chicken is tender and cooked through, add in tomatoes and cook an additional five or ten minutes.
Serve like stew with cilantro as garnish if desired.
Adapted From: My Natural Family’s Paleo Recipes Chicken Curry
You can cook this keto chicken stew in a healthy ceramic soup pot like the one below. It features a NONSTICK surface that makes it easier to clean for your kitchen convenience.