Keto Coconut Curry Chicken

This Keto friendly Coconut Curry Chicken dish has only a couple of carbs per serving. I only use boneless thighs with the skin on. Cooking at 160 degrees for 2 hours cooks the chicken perfectly and allows enough room for a quick fry to keep it really moist and not chewy. In the finishing stage use a bacon press or a brick wrapped in foil to help push the chicken into the hot cast iron pan for maximum crispy skin. The coconut curry sauce will hopefully become one of your favorite sauces too. It isn't very spicy but you can definitely kick it up a notch by adding hot peppers into the coconut cream sauce.

Author

Steve Adams

BBQ Pitmaster

Prep Time: 00:20

Recipe Time: 02:01

Temperature : 155F / 68.3C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 160ºF / 71.1ºC
2. Salt & pepper chicken and dust with curry powder. This is one of my favorite Caribbean style curries.
3. Weigh down bag in preheated sous vide bath and cook for 2 hours at 160 degrees
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

1. Place the thighs on a plate and add a little more salt & pepper to the skin side while you make the sauce.
2. Preheat the saucepan over medium heat and add: butter, garlic, ginger, onion, sauté until golden brown.
3. Add reserved sous vide chicken juice and curry, simmer until it has been reduced by half.
4. Stir in coconut milk and cream and reduce until desired thickness consistency.
5. Searing Crispy Skin Directions:
6. Preheat cast iron pan to medium high. Spread coconut oil evenly over hot surface
7. Place chicken skin side down in hot oil. Place bacon press on chicken and push down to give maximum skin to oil contact.
8. This is what a bacon press looks like. If you don't have a press, wrap a brick in tinfoil.
9. Only cook the one side, it should only take a minute or to make the skin nice and crispy brown.
10. To serve: spoon coconut cream mixture on to a warmed plate and place chicken crispy skin side up, garnish with cilantro if desired.