Ayam Kurmah Aromatic Chicken
Keto Ayam Kurmah Aromatic Chicken
4 cloves garlic
6 macadamia nuts
2 Tablespoons ground coriander
1 1/2 Tablespoons ground cumin
1 teaspoon ground fennel
1 teaspoon ground pepper
2 Tablespoons water
1 3/4 cups (400 mL) coconut cream
1/2 cup whipping cream
4 Tablespoons ground raw almonds or almond flour
2 Tablespoons fresh lime juice
3 Tablespoons coconut oil
1 very small onion, sliced
2 teaspoons minced ginger root, pounded into a paste
6 cardamom pods
2 stalks lemongrass, tender inner part of the bottom only
1 whole chicken, but into pieces (optional to skin the chicken)
1 1/4 teaspoon salt
1 1/4 cups water
Crispy fried shallots to garnish (optional)
Grind spice paste ingredients together in food processor. Reserve.
Mix coconut cream, cream, ground almonds and lime juice together. Let sit for 10 minutes until it curdles.
Heat oil in large frying pan or work on medium heat. Fry onion for 3-5 minutes, add ginger, cardamom, cloves, lemongrass and spice paste. Stir fry for 5 minutes, stirring constantly.
Add coconut milk mixture, chicken, water and salt. Simmer on low for 50 minutes. Remove from heat and garnish with shallots if desired.
Pair with low carb noodles or cauliflower rice. To reduce the fat, skin the chicken and replace cream with chicken broth.
Calories 482, Fat 40 grams, Protein 24 grams, Carbs 6 grams, Fiber 1 grams