Goan Curry
Rated 4.0 stars by 4 users
Category
Eggs / Chicken / Vegetarian / Dairy Free / Nut Free
Author:
Keto Fitness Club
Servings
4
Prep Time
15 minutes
Cook Time
15-20 minutes
Makes 4 portions.
Egg curry - each portion contains: 554 Calories / 9.6g Carbs / 20.6g Protein / 46.8g Fat
Chicken curry - each portion contains: 493 Calories / 8.5g Carbs / 36.5g Protein / 34.2g Fat
Ingredients
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150g Leeks / Shallots
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30g Melted Butter or 30ml Olive Oil
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4 Garlic Cloves
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2 Fresh Red Chillies (this makes a mild sauce - increase to 4 for medium and 8 for a hot curry)
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1 tsp Coriander Seeds
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1 tsp Ground Turmeric
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1/2 tsp Cumin Seeds
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1/2 tsp Mustard Seeds
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1 tbsp Tamarind Paste
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400g Tinned Coconut Milk (as high % coconut as you can find - Lidl is good for this)
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12 Large Hardboiled Eggs (this could be replaced with 600g (raw weight) Diced Chicken Breast, cooked)
Directions
Using a food processor, blend all of the ingredients except from the tamarind paste, coconut milk, and eggs / chicken. If the mix is too thick to blend, add 50-100ml water whilst blending.
Heat a large non-stick pan over a medium heat and spread the paste around the pan to allow it to cook evenly. Keep the paste moving on a medium / low heat.
After 2-3 minutes, add the tamarind paste, stir well and then add the coconut milk. Increase the heat to bring the sauce to the boil.
Add the eggs / chicken, stir well and then reduce the heat to low and cover.
Allow the dish to cook for a minimum of 15-20 minutes.
Recipe Video
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