Karen's Gourmet
 Low-Carb Recipes

This is really easy and really good. If you want to make a “meal in a pot”, add some fresh green beans when the chicken is cooked and cook for 5 minutes or so until the beans are just tender. Adding a squeeze of lime is great.

Because the whole spices are not eaten, they’re not included in the count.

Simple Chicken and Coconut Milk Curry

Serves 4

• 2 Tbsp. vegetable oil
• 1 1/2 tsp. whole black peppercorns
• 3 1-1/2-inch pieces of cinnamon stick
• 10 whole cloves
• 8 whole cardamom pods
• 3 dried red chilies
• 1 Tbsp. fresh, grated ginger
• 8 chicken thighs, skinned
• 1 14-oz. can coconut milk
• salt to taste

Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk. Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.

• Total Calories: 2260
• Fat: 137 grams
• Carbs: 13 grams
• Fiber: 0 grams
• Protein: 244 grams