Chicken Curry

For those who like strong flavors, curry is something you should make often – since it is an excellent LCHF dish.


  • 400 g chicken filet
  • 400 ml coconut cream
  • 1 small onion
  • 1 red pepper
  • 3 garlic cloves
  • 1 tbs grated fresh ginger
  • 1 tsp curryja
  • 1 cinnamon quill
  • fresh coriander
  • 1 tsp salt
  • 10 g coconut oil


In a medium skillet or pan heat the coconut oil, add chopped onion and cook until tender. Add sliced pepper, grated ginger, chopped coriander stems, minced garlic, cinnamon quill and curry. Swirl everything around for about 30 secs until the spices release a fragrant aroma. If it starts burning add a few drops of water. When done, add coconut cream.

When the mixture starts boiling, reduce the heat and add chicken and salt. Let simmer for about 200 minutes. Sprinkle with chopped coriander leaves before serving.

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