Cinnamon Coconut Chicken Curry

Cinnamon Coconut Chicken Curry

Try this delicious Cinnamon Coconut Chicken vegetable curry with a spike of Serrano Chili and Hungarian Paprika in a creamy coconut curry sauce. An easy Keto diet friendly recipe to add some excitement to boring meals.

This recipe is not strictly not Keto because this recipe does not have enough fats, but adding the 3 tablespoon of coconut oil brings up the fat percentage to 55.6g fat and 35g Protein.

  • Prep Time : 10 Minutes
  • Cook Times : 12 minutes
  • Yield : 1 serving
  • 4 oz Chicken breast
  • 1/2 tsp. Ceylon Cinnamon
  • 1 Serrano Chilli (seeds removed and cu into two)
  • 1/8 tsp Turmeric Powder
  • 3 tbs. Coconut Oil
  • 1 tsp Crushed Garlic
  • 1/4 tsp Cumin
  • 1/2 tsp Hungarian Paprika
  • 1/2 tsp. Salt
  • 4 oz. Broccoli
  • 1/2 tsp. Garlic
  • 4 oz. Carrots (diced into 1/4 inch widths)
  • 1/8 tsp black pepper
  • 1/4 cup. Coconut cream.
  • 2 tsp lime juice
  • 1/4 cup water
  1. Add 3 tablespoon of coconut oil and heat for 3 minutes.
  2. Add chicken breast and 1/2 tsp Ceyloon Cinnamon powder,1/4 tsp Cumin powder, 1/8 sp Turmeric, 1 Serrano Chili, 1/2 tsp. Hungarian Papriprika, 1/8 tsp. Black Pepper, 1/2 tsp. salt to a pan and cook for 3 minutes turning frequently.
  3. Add 1/2 cup of water, Carrots and Broccoli and 1/2 tsp garlic and cook covered for 8 minutes.
  4. Turn heat to low heat, add 1/4 cup Coconut cream (high heat will damage the taste of coconut milk) and 2 tsp Lime juice and let it gently simmer for 4 minutes with lid open.