Keto Coconut Curry Chicken

Ingredients for 1

• 4 boneless chicken thighs (skin on)

• Pink Himalayan salt & fresh ground pepper

• Caribbean style powdered curry for dusting chicken

• 1 clove garlic minced

• 1/2 tsp ginger minced

• 2 Tbsp onion diced

• 1 tsp Caribbean style powdered curry for sauce

• 1 Tbsp coconut oil

• 1/2 cup full fat coconut milk

• 2-3 Tbsp 35% heavy cream

• Fresh cilantro garnish and hot peppers optional

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 160ºF / 71.1ºC

• 

  Step 2

  Salt & pepper chicken and dust with curry powder. This is one of my favorite Caribbean style curries.

• 

  Step 3

  Weigh down bag in preheated sous vide bath and cook for 2 hours at 160 degrees

• Step 4

  When finished cooking, cut the corner off the Foodsaver bag and pour juice into a measuring cup for the finishing sauce.

• Coconut Curry Cream Sauce

• 

  Step 0

  Place the thighs on a plate and add a little more salt & pepper to the skin side while you make the sauce.

• 

  Step 1

  Preheat the saucepan over medium heat and add: butter, garlic, ginger, onion, sauté until golden brown.

• 

  Step 2

  Add reserved sous vide chicken juice and curry, simmer until it has been reduced by half.

• 

  Step 3

  Stir in coconut milk and cream and reduce until desired thickness consistency.

• Step 4

  Searing Crispy Skin Directions:

• Step 5

  Preheat cast iron pan to medium high. Spread coconut oil evenly over hot surface

• 

  Step 6

  Place chicken skin side down in hot oil. Place bacon press on chicken and push down to give maximum skin to oil contact.

• 

  Step 7

  This is what a bacon press looks like. If you don't have a press, wrap a brick in tinfoil.

• Step 8

  Only cook the one side, it should only take a minute or to make the skin nice and crispy brown.

• 

  Step 9

  To serve: spoon coconut cream mixture on to a warmed plate and place chicken crispy skin side up, garnish with cilantro if desired.

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