The Keto Iron Chef’s Gulai Ayam (Chicken Curry)

The Keto Iron Chef's Gulai Ayam (Chicken Curry)
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Hobbit's Keto DogSub rolls

  • Servings: 4
  • Difficulty: easy
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The Keto Iron Chef's Gulai Ayam (Chicken Curry)

Gulai Ayam (Chicken Curry)
(4 – 6 Serving Size)

2 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Nutmeg (grated)
5 pcs Candlenuts
1 tsp Turmeric (grounded)
1/2 tsp Cloves
1/4 tsp Cardamom Seeds
10 pcs Red Chillies
4 cloves Garlic (peeled)
3 pcs Shallots (peeled)
1 (2 inch) Ginger (peeled and sliced)
2 cups Coconut Milk
3 tbsp Coconut Oil
5 pcs Kaffir Lime Leaves
2 stick Cinnamon
1 stalk Lemon Grass (trimmed and knotted)
1 (1,8 kg) Chicken (cut into 8 – 10 pcs)
Salt to taste

Purée coriander, cumin, fennel, nutmeg, turmeric, cloves, cardamom, chiles, candlenuts, garlic, shallots, ginger, and 2 tbsp water in a food processor into a paste, set aside.

Heat coconut oil in a 12 inch skillet over medium-high heat.

Cook paste with lime leaves, cinnamon, and lemongrass until golden, 5–7 minutes.

Add chicken; cook until browned, 8–10 minutes.

Stir in half the milk and 1,5 cups water, until boil.

Reduce heat to medium, cook, while stirring, until tender, 10–12 minutes.

Stir in remaining milk and salt, cook until slightly thick for 2 minutes more.

Serve with other Keto-Meals dishes

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