Keto Chicken Curry

 Keto Chicken (or Lamb) Curry

1 small white onion, diced

2 cloves garlic, diced

2 teaspoons ginger diced very fine

  (I use a microplane grater and grate it)

2 cups boneless, skinless chicken thighs

   (or you can use lamb) cut into bite sized pieces

2 cups cauliflower cut into bite sized pieces

1 6oz carton Thor Skyr Islandic Yogurt, plain

1 14-oz can coconut milk

3 tablespoons tomato paste

1 teaspoon Thai Kitchen Red Curry Paste

  (you can find it in the Thai section of the grocery store)

1 ½ tablespoons Garam Masala

½ teaspoon turmeric

2 teaspoons Keto honey

1 teaspoon salt

1 tablespoons olive oil

Preheat oven to 325 degrees.

In a Dutch oven over medium high heat, saute the onion in the olive oil.

Add the chicken (or lamb) and saute for about a minute just to brown.

Add everything else and give it a stir.

Place a lid on the Dutch oven and put it in the preheated oven.

Bake for 1 hour.

Give it a taste to make sure the sauce has thickened and the meat is cooked through.

Best if you can cook it the day before you want to eat it so the flavors blend.

You can also cook this in the crock pot.

Makes about 6 1-cup servings.

Each serving is 6g carbs, 37g protein, 20g fat

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