Don’t let how fast this curry is to whip up fool you, it’s bursting with fresh flavor, too! We love the combo of low-carb veggies such as broccoli and red bell pepper, but feel free to use cauliflower and zucchini, or Romanesco and green beans, as well!
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 tablespoon ghee or butter
2 boneless & skinless chicken breasts
2 cups broccoli florets
½ red bell pepper, seeded and chopped
1 ½ cups canned coconut milk
Juice from ½ fresh lime
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon dried turmeric
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon dried ginger
Garnish: a few cilantro sprigs
Heat a cast-iron skillet to medium-high heat. When hot, add ghee or butter and chicken thighs and allow to sear with a lid on until fully cooked, about 5 minutes per side.
When the chicken is about halfway cooked, add broccoli florets to the skillet and allow to cook alongside the chicken until soft, about 5 minutes. When done, mince the chicken and broccoli up right in the pan with a metal spatula, or on a cutting board with a knife.
While the chicken and broccoli florets are cooking, mix coconut milk with the lime juice, sea salt, black pepper, garlic powder, turmeric, smoked paprika, cumin, cinnamon and ginger in a glass bowl or glass measuring cup. Heat for about 30 seconds in a microwave or in a small saucepan, allowing the spices to fully absorb into the coconut milk.
Pour the coconut milk mixture into two shallow bowls and top with minced chicken, broccoli and chopped red pepper. Garnish with fresh cilantro.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 10