Category
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Michele Cooper
This recipe was created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.
You'll need to click on the base recipe in the ingredients list before you get going on this recipe.
The other recipes using this base recipe are:
~
Tomato, Chicken & Roasted Vegetable Curry
For the whole recipe:
1914 Calories / 37.8g Carbs / 154.9g Protein / 125.3g Fat
Per portion (4 portions)
479 Calories / 9.4g Carbs / 38.7g Protein / 31.3g Fat

Ingredients
1 batch Base recipe (follow this link to take you to the recipe)
600g Chicken Breast, chunky chopped
20g Olive oil
300g Peppers, chunky chopped
The Base Recipe
The Rest of the Ingredients
Directions
The Base Recipe
Follow the directions for Base recipe recipe (follow this link to take you to the recipe)
The Rest of the Ingredients
Add the chicken to the base recipe, bring to boil and then turn down to a simmer for about 30 minutes, or until the chicken is fully cooked
Whilst the curry is cooking, move onto the peppers. 2 choices here, you can either fry or roast! If you're roasting, pop the oil & peppers into a casserole dish, mix well and roast for about 25 minutes at 190°C. If you are cooking in the Ninja, 180C for approx 20 minutes
If you are frying, add the olive oil & peppers into a large pan and fry for around 10 - 15 minutes (basically until cooked)
When the peppers are cooked, add them to the curry base and give it a good stir.
And that's it! Enjoy :)

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