Step 1

Heat coconut oil in a deep skillet or pot over a medium high heat. Add onion, garlic and ginger and cook for 2 minutes or until onion is translucent and golden brown.

Step 2

Add chicken meat cut in cubes and cook with occasional stirring for 5 - 10 minutes or until golden brown on the edges.

Step 3

Add salt, pepper and curry spices blend and stir until meat is nicely coated with spices.

Step 4

Add coconut milk and tomato pure/passata (add water or broth if you want it more diluted) and stir until everything combined.

Step 5

Cook covered for 10 to 15 minutes.

Step 6

Serve with cauliflower rice, cauliflower mash or similar keto side dish.

Step 7

Garnish with fresh cilantro, chopped spring onion or crushed chili to your taste (optional).

Step 8

Enjoy!