Keto Coconut Chicken Curry with Broccoli Rice

This recipe is USDA certified organic, gluten-free, vegan and non-GMO.


2 tbsp. BareOrganics Coconut Oil 

1 ½ lbs. chicken thigh fillets, cut into pieces 

1 yellow onion, sliced 

2 garlic cloves, crushed 

2 tsp. ground ginger 

2 red chilies, finely chopped 

½ tsp. BareOrganics Turmeric Root Powder 

2 tsp. brown mustard seeds 

2 tsp. ground cumin 

1 tsp. ground coriander 

2 2/3 cup BareOrganics Coconut Milk Powder, mixed with 1 ¾ cup of warm water 

1 lb. broccoli, chopped

 Lime juice, to taste 

Fish sauce, to taste 

1 cup baby spinach leaves


  1. Heat half the coconut oil in a large saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.
  2. Add the remaining oil and the onion to the pan. Cook stirring, for 3-4 minutes or until softened. Add the garlic, ginger, chili, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the coconut cream mixture and the chicken. Bring to a boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender.
  3. Meanwhile, process the broccoli, in batches if necessary, in a food processor until finely chopped and resembling rice. Transfer the broccoli to a large microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until just tender.
  4. Remove curry from heat and season with lime juice and fish sauce, to taste. Sprinkle with the spinach and extra chilli and serve with the broccoli rice.

Recipe includes:

Servings: 4