In the vibrant city of Cape Town, where the air carries the melody of diverse cultures blending together, there lived a chef named Isabella. With a heart as warm as the African sun and a passion for the ketogenic lifestyle, Isabella sought to create dishes that were a celebration of her city’s multicultural heritage while adhering to the healthful principles of her diet. Inspired by the rich tapestry of flavors that curry dishes offered, she decided to craft a dish that would embody the spirit of Cape Town: Completely Keto Curry Chicken with Zucchini.
Isabella began with olive oil, warming it in a large pot, where she sautéed quartered onions and jalapeño pepper to create a base that was aromatic and subtly spicy. To this, she added curry powder and mustard seeds, toasting them lightly to release their fragrant oils and earthy heat, evoking the bustling spice markets of the city.
Choosing chicken as her protein, Isabella opted for a mix of drumsticks, thighs, and thick cutlets, browning them gently to seal in their juices. She then poured in water, allowing the chicken to simmer and soak up the complex flavors of the spices. Fresh tomatoes and large slices of zucchini were stirred in, adding a burst of color and a tender crunch that perfectly complemented the rich curry sauce.
As the dish cooked, the kitchen filled with the mouthwatering aroma of simmering curry, drawing in neighbors and friends, enticed by the scent. Isabella’s Completely Keto Curry Chicken with Zucchini became more than just a meal; it was a gathering, a celebration of community, and a testament to the idea that food can be both nourishing for the body and the soul.
Served with a side of cauliflower rice, the dish was a hit, proving that keto cuisine could be as flavorful and satisfying as any traditional fare. Through her culinary creation, Isabella bridged the gap between dietary restrictions and culinary indulgence, reminding everyone that the essence of Cape Town’s melting pot culture could be experienced in every bite, even on a ketogenic diet.
Ingredients
- 3 Tbs Olive Oil
- 1 Large Onion Quartered
- 1 Jalapeno Pepper
- 3 Tbs Curry
- 1 Tbs Mustard Seeds
- 12 Pieces Chicken use either drumsticks, thighs or thick cutlets
- 2 Cups Water
- 2 Large Tomatoes or 4 large plum tomatoes, seeded and diced
- 3 Large Zuchini sliced in 1 inch circles
Instructions
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Using a large heavy deep skillet heat up the oil on a high flame
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In a food processor coarsely chop the onion and jalapeno pepper
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Add the ground mixture to the hot oil and saute
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Add the curry and mustard seeds and stir for one minute
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Add the water, chicken and remaining ingredients and bring to a boil
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Reduce to a medium flame and cover and cook for 1 hour
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Watch to be sure that there is enough liquid in the pot, add a little if necessary
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The sauce should be nice and thick
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Serve hot
Recipe Notes
Makes 6 servings
