Keto Chicken Stew Recipe
Make my version of a creamy chicken stew kind of an au gratin. My Keto Chicken Stew is a welcome break from the usual Indian affair and is most filling and rich. And it has the perfect ratio of carbs, proteins and fats.
Equipment
- Wok
- Baking Dish
- Ladle
- Spoon
Ingredients
- 200 gm florets of Broccoli Blanched or Raw
- 50 ml Amul Whipping Cream
- 100 ml Dabur Coconut milk
- 10 gm Amul Butter
- 300 gm Chicken Breast or Broiler
- 1 Slice of Amul Cheese
- 2 Cubes of Amul Processed Cheese
- ½ tsp Black Pepper Powder
- 1/4 tsp Paprika Powder Optional
- White and Pink salt according to taste
Instructions
- Start by washing the chicken and cutting it into small pieces. Wash the broccoli and cut its florets too. Place the chicken in the dish in which you are going to bake it and sprinkle it with salt and pepper.
- Now in a thick bottomed pan or wok put the coconut milk and let it come to a boil. If you think it is too thick, dilute it with a little water.
- Drop the butter in the milk and let the sauce to continue to boil on medium heat.
- Add the pepper, salt, paprika powder.
- Next add the grated cheese cubes and keep stirring on medium heat.
- Drop in the broccoli, I had some blanched lying in the fridge so i am using that.
- Cook the sauce with the broccoli for another five to eight minutes. Now drop in the heavy cream and lower the heat.
- Cook for another five minutes till the sauce reduces (Simmer On Low Heat). Switch off the heat.
- Pour this sauce along with the brocolli over the chicken which is lying in the bakig dish.
- Now break a cheese slice and place it on the dish.
- Bake at 350 degrees Celcius for 60 mins or untill the bake looks nice and creamy and chicken well done. Serve hot.
Notes
Nutrition facts about Keto chicken stew
- Cals – 474
- Fats – 27.7
- Net Carbs – 5.3
- Protein – 45.1