Friday, December 18, 2015

Veggetti Coconut Curry Chicken

This one of those dishes that's created out of a pure craving for pasta. If you're on a Ketogenic Diet this can be challenging. Not to fear though because I can do anything with food. I can make Keto dishes taste amazing. This dish starts out with my Amazing Coconut Curry Sauce. There are two versions of this sauce. The first version (HERE) is 100% Keto and the Second (HERE) version is less Keto friendly but still is a great choice for this dish. Also you need a device to turn Veggies into pasta. There are many versions. There all good. HERE is the one I have. 



First thing you should do is make the sauce. Refrigerate until ready to use. 


Buy many Chicken thighs. Buy them boneless or skinless. I purchased the whole thing and I made Schmaltz with the Skin & the remnants. 




Make a spice to coat the chicken. Make your own or buy some. I used Curry, Cumin, Salt, White pepper, Coriander.



Saute in Coconut oil or your favorite fat. Only cook it about 1/2 way. All you need is some color on the Chicken and your done.



After you get done sauteing the Chicken cut it up into bite size pieces.




Onion and Orange bell pepper. Obviously color not important.




Saute the onions and Bell Pepper after the chicken.




Combine your Chicken, Onions and Bell Peppers.




Add green onion, cilantro and golden raisins or which ever dried fruit you desire. 



Adjust the seasoning if need be and add the the Curry sauce.





Not necessary but I love using my Tajine for these dishes. 




Prep your veggies. I used squash and Zucchini. 





Carrots









All done



Add some sauce and stock and cook carrot for about 5 minutes.



Toss in other veggies. Cook until al dente. Toss in Cilantro and green onions. Taste and adjust if necessary. Thicken with your favorite thickener (Cornstarch slurry works).

To a dish add the Veggie pasta and chicken curry. Top with roasted pine nuts, golden raisins, Cilantro.