Servings: 6

550 g skinless boneless chicken thighs
1 tsp salt
½ tsp ground black pepper
1 tsp red chili powder
2 tsp ground coriander seed
2 tbsp ginger garlic paste
2 tbsp coconut oil
2 bay leaves
1 cinnamon stick
1 green chilli pepper, chopped
100 g white onions
100 g mushrooms
425 ml coconut cream
20 curry leaves
fresh coriander, chopped

Chop the chicken into bite-sized pieces. In a bowl, combine the chicken with salt, pepper, red chili powder, ground coriander, and ginger garlic paste. Allow marinating for a few minutes.

In a heavy bottom saucepan or wok, heat the coconut oil. Once it gets hot, add the bay leaf and the cinnamon stick.

Add the green chili pepper and chicken.

Cook the chicken until it starts to get some color. Add the onions and mushrooms and stir well to combine.

Once the mushrooms start to release their juice, add the coconut cream and the curry leaves.

Bring to a boil and simmer for about 5-6 minutes until all the flavors are well infused and the onions have softened.

Taste and season with more salt if needed and finish with a generous sprinkle of coriander.


You can also use any low-carb vegetables you like in the stew.

Perfect to serve with cauliflower rice.

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