Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, low carb tokyo coconut chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Then this low carb chicken curry recipe is for you! It's surprisingly easy to make at home. Stews like this low carb chicken curry recipe freeze quite well.
Low Carb Tokyo Coconut Chicken is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Low Carb Tokyo Coconut Chicken is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have low carb tokyo coconut chicken using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Low Carb Tokyo Coconut Chicken:
- Make ready chicken breast, roughly diced
- Get medium onion, roughly diced (you don't want very small pieces)
- Make ready large or 2 small bell peppers, preferably red, sliced into small strips
- Get green onions, finely sliced
- Get (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
- Prepare (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
- Take chicken bullion
- Prepare salt
- Make ready black pepper
- Take hot pepper powder
It is extremely low in carbs, high in healthy fats, wheat-free, sugar-free, grain-free Low-carb chicken coconut curry in the slow cooker is a fabulous way to have dinner ready when you get home from a busy day out. Low Carb Coconut Chicken TendersCreating and Baking Outside The Box. How to make low-carb Instant Pot coconut chicken curry: Place the chicken in the Instant Pot and mix in the garlic, curry, turmeric, tomatoes, salt, pepper, and milk from the coconut milk (you'll add the cream after you're done cooking). Coconut Milk is the creamy base and the perfect thing to compliment the chicken and other spices in this lovely Thai Coconut Chicken Soup.
Instructions to make Low Carb Tokyo Coconut Chicken:
- In a large skillet, over medium high heat, start cooking onions in your preferred oil. I used a mix of butter and olive oil. Add a dash of salt and pepper to taste, and stir occasionally until they just start to become translucent.
- Add the chicken to the skillet, along with another dash of salt and pepper. Cook, stirring occasionally, until the chicken is nearly cooked through.
- Add the nuts to the skillet and mix.
- Add the green onions. If you like your food spicy, add some hot peppers, or if you are in Tokyo, a little portion of a 100 yen package of hot chili powder from your friendly neighborhood Lawson's convenience store will work great.
- Add 60ml (2 ounces) of water and cook for maybe 30 seconds, then add the bell peppers and cook for one minute more.
- Mix the bullion cube with another 60ml (2 ounces) of water, and add to the skillet, along with the coconut cream.
- Heat and mix just until the dish is hot again (but don't boil). Take it off the heat and serve.
This Low-Carb Thai Chicken Soup is a great one-pot meal to warm you inside out this winter! It's paleo, gluten free, and dairy free too! Replace the white traditional flour for Coconut flour. Chicken is a wonderful source of protein and it's a delicious option on a low-carb or keto diet. It's versatile and often loved by eaters of all ages.
So that is going to wrap this up with this exceptional food low carb tokyo coconut chicken recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
