Here’s a super simple and delicious dish perfect as a snack with drinks or even for dinner. Chicken Karaage… well my version anyway 😃
Take 500gm of organic, grass fed chicken thigh fillets and cut into bit sized pieces. In a large bowl mix together 2 tablespoons of coconut flour, 1/2 teaspoon each of ground ginger, smoked paprika, cracked black pepper, salt and garlic powder.
Next toss the chicken in the coconut flour mix and you’re almost done. Deep fry chicken in batches in your healthy fat of choice. I used dripping from Grassfed beef.
I served my Chicken Karaage with a Lime Hollandaise 😜 Yes, I am Hollandaise mad ATM. Use the same recipe on my earlier post ‘Eggs A La Derek‘ just substitute white vinegar with lime juice.
Garnish Hollandaise with lime zest and serve with a lime wedge to squeeze over the top.
Om Nom Nom
We all know the old adage but I must say I have never found it truer than with my weight loss journey.
No matter how much you ‘want’ or ‘commit’ to eating well when your working long days on the highway and the only food in sight comes from a McDonalds or a petrol station your options are few.
This in mind I do all the cooking for my 10 day rosters on one of my days off. It’s no more difficult to cook 10 or more servings than it is to create 4. Then it’s a simple matter of freeze until needed.
This weekend I made my Low Carb Buttery Chicken Curry. Sooooo good!
Here’s how it went:
• Sauté onions in a decent amount of grass fed butter or ghee.
• Add chopped carrot, celery and capsicum and brown off.
• Add your choice of curry paste and fry off to release spices and oils… Choose paste wisely! See note at bottom of post.
• Add chopped fresh or canned (no added sugar & salt) tomatoes.
• Add large pieces of chicken I use thighs and tenderloins uncut as larger pieces remain moist and naturally fall apart with gentle simmering.
• Simmer gently for 1-2 hours. Do not add coconut cream until after this step or it will split.
• While that simmers chop half a Kent Pumpkin and roast in extra virgin olive oil sprinkled with black pepper and smoked paprika.
• Once your chicken is nice and tender add cauliflower chopped into small florets and full fat coconut cream.
• Store in individual containers ready for lunch 🙂
NOTE: When choosing a store bought curry paste… they can vary dramatically in the number of carbs per 100grams! There was a choice of around a dozen where I shop ranging from 1.1/100grams to 50.8/100grams.