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 together the onion, garlic, almond, ginger and candle nuts (optional) until it become a paste.

In a wok or a big pan, heat oil with medium heat. When oil is almost heated, swirl oil around the wok and reduce heat to low. Carefully add the onion paste from the side of the wok into the oil to prevent splatter.

Curry chicken spice coated

Stir to cook the onion paste and slowly increase heat to medium, keep stirring until paste become thicker and fragrant. Add curry paste and stir to mix until fragrant. Keep stirring for about 5 minutes in low heat.

Add chicken drums into the mixed curry paste and stir to coat well. Keep stiring to prevent base of the wok from sticking. When the outside of meat starts to cook, add coconut cream or coconut milk and the rest of the ingredients including cinnamon stick, cloves, star anise, bay leaf and fennel powder. Stir to mix well.

Curry chicken simmer

Let it simmer in low heat without cover, for 15 minutes, stiring consistently to prevent bottom of the wok from burning. If the sauce gets thicken while simmering, add a dash of chicken broth.

While the curry is simmering, prepare the cauli rice and hard boiled/soft boiled egg. You can find the cauli rice recipe here and the soft boiled egg recipe here.

Curry chicken cauli rice

When the chicken drums are cooked, taste the curry sauce before adding salt.

Curry chicken cooked

To serve, arrange the cauli rice around the plate, add two chicken drums, an egg and drizzle over with a scoop of curry sauce.

Curry chicken cauli rice plate3

Here is the curry recipe:

Coconut curry chicken
Author: 
Recipe type: Low carb poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paste ingredients:
  • 1 medium sweet yellow onion, chopped
  • 4 cloves garlic
  • 10 raw almonds
  • 2 thumbsize fresh ginger pieces
  • 3 candle nuts (optional)
  • Ingredients:
  • 4 tablespoons curry powder (Babas meat curry powder)
  • 4 tablespoons water
  • 4 tablespoons coconut oil
  • 8 pieces chicken drums with skin on
  • 2 cups coconut cream or coconut milk
  • 1 cinnamon stick
  • 2 cloves
  • 1 star anise
  • 2 bay leaves
  • ½ teaspoon fennel powder
  • Salt to taste
Preparation
  1. In a small bowl, mix curry powder with a tablespoon of water at a time to make a thick curry paste.
  2. In a food processor, grind the onion, garlic, almond, ginger and candle nuts (if using) until it become a paste.
  3. In a wok, heat oil with medium heat. When oil is almost heated, swirl oil around wok and reduce heat to low. Carefully add grinder paste ingredients from the side of the wok into the oil to prevent splatter.
  4. Stir to cook the onion paste and slowly increase heat to medium, keep stirring until paste become thicker and fragrant. Add curry paste and stir to mix until fragrant.
  5. Add chicken drums into the curry paste and stir to coat well. Keep stiring to prevent base of the wok from sticking. When the outside of meat starts to cook, add coconut cream or coconut milk and the rest of the ingredients. Stir to mix well.
  6. Let it simmer in low heat without cover, for 15 minutes, stiring consistently to prevent bottom of the wok from burning. When chicken are cooked, taste before adding soy sauce. Serve warm.

Each serving contains 13 g total carb, 8.5 g net carb, 53.5 g protein and 63.5 g fat.

 

Share this with your friends!

Tweet