Chicken Curry with Shirataki and Coconut Milk
Chicken breast gives plenty of protein, while shirataki adds volume with almost no carbohydrates. Coconut milk and vegetables soften the curry flavor and bring a little fiber, potassium, and fat. The result is a quick hot keto dinner that feels filling without becoming heavy.
Cut chicken breast (500 g) into thin strips. Mix it with lemon juice (20 g), olive oil (20 g), salt (7 g), cumin (3 g), chili pepper (2 g), and black pepper (2 g). Let it sit for 15-20 minutes so the meat absorbs the spices.
Quickly sear the chicken in butter (20 g) on both sides without cooking it through, then move it to a plate. Into the same pan add onion (80 g), garlic (15 g), ginger (10 g), carrot (100 g), broccoli (150 g), cauliflower (150 g), and cherry tomatoes (120 g). Cook for a few minutes until the vegetables begin to soften.
Add capers (20 g), olives (40 g), tomato paste (20 g), and coconut milk (150 g). Stir, bring the sauce to a gentle boil, then return the chicken to the pan. Add shirataki noodles (200 g) and simmer everything together for another 8-12 minutes, until the chicken is fully cooked and the sauce thickens slightly.
Serve right away so the shirataki stays springy and the chicken stays juicy. For a brighter finish, add a little more black pepper or some fresh herbs at the end.
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