How to make keto coriander chicken-keto chicken curry

Cut 500g of chicken thighs in bite-sized pieces. You can brine them for about one or two hours in salt water so they stay nice and juicy

Add a quarter teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 tablespoon of crushed ginger and garlic, and some fresh lime juice from half a lime

Give all of this a good mix and let this marinate for at least 20 minutes at room temperature (if you can marinate it longer, even better!)

Set a wide pan on medium heat and add 2 tablespoons of oil, add one teaspoon of coriander seeds, two 1 inch cinnamon sticks and one bay leaf

Stir fry this for about 20 to 30 seconds

Add 3 tablespoons of onions for about one or two minutes or until they turn translucent in color

Next add in our marinated chicken add some salt to taste

Turn up the heat and stir fry the chicken until the water that oozes from the chicken is evaporated.

I'm adding half a teaspoon of black pepper powder and half a teaspoon of garam masala powder

Continue to stir fry this for about one or two minutes until the spices are toasted and the ginger and garlic is also fried well

While the chicken is cooking we are going to wash one cup of coriander stems because those are the ones with more flavor than the leaves and we are also going to take three to four green chilies add them into a blender jar along with some water. 

Make a paste and add it over the chicken. Rinse out the grinder jar with a little bit water and add that in.

Stir fry this for another one or two minutes till the coriander paste becomes slightly thick and it coats the chicken pieces

This already tastes so good, you can either stop here or add a quarter cup of heavy cream. The cream is going to balance out the heat while giving it a wonderful soft mouthfeel.

Garnish with coriander leaves