Low Carb Tokyo Coconut Chicken. Low Carb Tokyo Coconut Chicken One of the fantastic things about working for Cookpad is the magnificent kitchen that the employees in the Tokyo office have access to. Having been here a little more than a week, I have gotten tired of eating out for every meal, so I decided to cook lunch today. This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick!

Low-Carb Chicken Coconut Curry - in the slow cooker. Low carb chicken coconut curry is vibrant, fresh and a healthy low carb family meal. It is extremely low in carbs, high in healthy fats, wheat-free, sugar-free, grain-free, paleo, primal, you name it, and it is absolutely packed with hidden vegetables. You can cook Low Carb Tokyo Coconut Chicken using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Low Carb Tokyo Coconut Chicken

You need 1 of chicken breast, roughly diced.
It's 1 of medium onion, roughly diced (you don't want very small pieces).
Prepare 1 of large or 2 small bell peppers, preferably red, sliced into small strips.
It's 1-2 of green onions, finely sliced.
Prepare 60 grams of (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken.
Prepare 180 ml of (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred).
It's 1 cube of chicken bullion.
It's of salt.
Prepare of black pepper.
Prepare of hot pepper powder.

Traditionally, coconut chicken curry would be served with rice or naan bread. If you are looking for a low-carb alternative to rice, try cauliflower rice. Cauliflower rice is a nice way to substitute a low-carb vegetable for starchy grains. The Low Carb Coconut Chicken Tenders recipe is a simple low carb down-home dish that is great for company and also wonderful comfort food.

Low Carb Tokyo Coconut Chicken instructions

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..

I used to think of it as merely a vehicle for 'sweet' but now I know that it can also be a star in a mouth-watering savory dish too. Combine the coconut oil, coconut aminos, lime juice, salt, pepper, and garlic. Add the chicken to a dish or resealable plastic bag. Add the marinade and toss to coat. Slowly whisk in broth, increase heat to high and bring to a boil.