How to make keto chicken and mushroom curry with coconut milk

Make 1 tbsp. of crushed ginger and garlic using a grinder jar (equal parts of ginger and garlic)

I used chicken thighs for this recipe. You can also use chicken breast or whole chicken (with bones) instead

Add coriander powder, 1/2 tsp. black pepper powder and 1/2 tsp. garam masala powder and 1 tsp. of the freshly crushed ginger garlic

Mix well and let it marinate for 30 min at least at room temperature (or ~2 hrs in the refrigerator)

Blend bell pepper, a handful of coriander leaves and green chilies (to taste) using 1/4 cup of water. Set this aside

Set a pot on medium/high heat and add 2 tbsp. coconut oil

Add cinnamon stick, onion and the rest of the ginger garlic paste

Stir fry for ~30 sec

Add chicken and stir fry for 5 min or until the chicken pieces brown a little

Add sliced mushrooms and stir for a minute

Add bell pepper/coriander paste with some salt to taste

Turn down the heat to low, place the lid on and let the chicken cook through (for ~5-10 min)

Add 1/2 tsp. black pepper powder, more salt (if needed) and coconut milk

Place the lid on and let the gravy simmer for 2 min

Add 1/2 tsp. of garam masala powder, 1 tbsp. of dried fenugreek leaves (Kasuri Methi, crush between your palms and add) and some coriander leaves

Simmer the gravy till it reaches your desired consistency (keep in mind that the coconut milk thickens a little when it cools down)