Curry rice re-made LCHF!
After the holiday weekend of boiled lobster, grilled elk burger and wings I just wanted something Asian. Since its a raining day, coconut curry chicken over fried cauli rice is just comforting.
Curry chicken is a popular dish in the Asia. While I was still living in Singapore a few years ago and before LCHF days, when I wanted something spicy and comforting, I would go to the Malay village on Jalan Sultan Road for a plate of curry over rice. I always ordered two chicken drums with an egg.
Cooking curry is not a big task. You just need a few ingredients to make it right.
First, is to buy a good curry spice powder. Personally, I like the Babas meat curry powder for cooking meat curry (they also have fish curry powder for cooking seafood curry). In a small bowl, mix curry powder with a tablespoon of water at a time to make a thick curry paste.
In a food processor, grind the paste ingredients until it becomes a paste.In a small bowl, mix curry powder with water to make a thick curry paste.
In a wok, heat the oil with medium low heat. When the oil is almost heated, carefully add grinded onion and garlic paste from the side of the wok into the oil to prevent splatters.
Cook the garlic and onion paste and slowly increase heat to medium. Keep stirring until the paste becomes thicker and fragrant, for about 5 minutes. Add the curry paste and stir to mix until fragrant, for about 5 minutes. Reduce the heat to low when necessary.
Add chicken pieces into the curry paste and stir to coat well. Keep stirring to prevent the base of the wok from sticking. Add coconut cream (or coconut milk) and stir to mix well.
Let it simmer on low heat without a cover for 15 minutes, stirring every 5 minutes to prevent the bottom of the wok from burning.
While the curry is simmering, prepare the cauli rice. You can find the cauli rice recipe here.
When the chicken is cooked, taste the curry sauce before adding Tamari or salt.
To serve, scoop the cauli rice onto the plate, add the chicken and drizzle over with a scoop of curry sauce.
Here is the curry recipe:
- Paste ingredients:
- 4 cloves garlic, peeled
- 1 medium sweet yellow onion, chopped
- 10 raw almonds
- 2” length thumb size fresh ginger pieces, skinned
- 5 candle nuts (optional)
- Ingredients:
- 2 heaps tablespoons curry powder (I use Earthen Pot or Babas curry powder)
- 4 tablespoons water
- 4 tablespoons coconut oil
- 8 pieces bone-in chicken thighs or drums (or a whole chicken cut into pieces)
- 2 cups coconut cream (or coconut milk)
- Tamari or salt to taste
- In a food processor, grind the paste ingredients until it becomes a paste.
- In a small bowl, mix curry powder with water to make a thick curry paste.
- In a wok, heat the oil with medium low heat. When the oil is almost heated, carefully add grinded onion and garlic paste from the side of the wok into the oil to prevent splatters.
- Cook the garlic and onion paste and slowly increase heat to medium. Keep stirring until the paste becomes thicker and fragrant, for about 5 minutes. Add the curry paste and stir to mix until fragrant, for about 5 minutes. Reduce the heat to low when necessary.
- Add chicken pieces into the curry paste and stir to coat well. Keep stirring to prevent the base of the wok from sticking. Add coconut cream (or coconut milk) and stir to mix well.
- Let it simmer on low heat without a cover for 15 minutes, stirring every 5 minutes to prevent the bottom of the wok from burning. When the chicken is cooked, taste before adding Tamari or salt. Serve warm.
Nutrition fact:
Each serving contains 12 g total carb, 8 g net carb, 69 g protein and 81 g fat.
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