Heat a large pot over medium heat and add the coconut oil.
When the oil is hot, add the chicken in a single layer.
Cook the chicken until brown on all sides.
When the chicken is browned, add the garlic and ginger. Cook until fragrant.
Add the curry powder, salt, and cayenne pepper.
Stir in the coconut milk, chicken stock, apple cider vinegar, and stevia.
Cover the pot and simmer for 10 minutes.
Add the vegetables to the pan. Cook for another five to ten minutes until the vegetables are tender-crisp.
Mix the Keto Chow with the water until dissolved.
Stir the Keto Chow into the curry and simmer until it has thickened.
Notes
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Keyword Chef Taffiny Elrod, Savory Chicken Soup
Nutrition Facts
Keto Chicken Curry
Serving Size
389 g.
Amount per Serving
Calories
442.08
% Daily Value*
Fat
29.8
g
46
%
Saturated Fat
18.31
g
114
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.3
g
Cholesterol
128.67
mg
43
%
Sodium
762.54
mg
33
%
Potassium
898.04
mg
26
%
Carbohydrates
12.93
g
4
%
Fiber
3.55
g
15
%
Sugar
5.48
g
6
%
Sugar Alcohol
0.09
g
Net Carbs
9.29
g
Protein
32.57
g
65
%
Vitamin A
159.58
IU
3
%
Vitamin C
65.04
mg
79
%
Calcium
166.55
mg
17
%
Iron
2.95
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.