Low-Carb Chicken Curry

Ingredients

• 5 gram lemongrass
• 1 tablespoon fresh ginger
• 1 medium fresh green chile
• 2 medium shallot
• 2 teaspoon fresh garlic
• 2 tablespoon coconut oil
• 2 teaspoon turmeric powder
• 21 ounce bone-in, skin-on chicken drumsticks
• 1/2 cup canned coconut milk
• 1/2 cup water
• 1/2 teaspoon salt
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. 1

   Bruise the lemongrass. (Lightly crush it with a pestle or meat mallet.) This will help release its aroma while cooking.

2. 2

   Using a food processor or pestle and mortar, combine the ginger, green chile, shallots, and garlic into a paste.

3. 3

   Melt the coconut oil in a preheated pot over medium heat. Once hot, add in the crushed ingredients and sauté.

4. 4

   After 3–4 minutes, add the turmeric powder and smashed lemongrass and sauté once again.

5. 5

   Add in the chicken meat and mix well with the sautéed ingredients.

6. 6

   Once the meat is coated, pour in the coconut milk and water.

7. 7

   Add salt and cover the pot. Let everything cook for about 20 minutes or until the desired thickness is reached and the chicken is cooked through.

8. 8

   Garnish with chopped cilantro and serve!