Best Keto Chicken Stew and Keto Spinach Salad 2019

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  Best Keto Chicken Stew 2019

I am tired of boiled chicken, chicken curry and tandoori chicken. So I tried to make a new chicken recipe, which was absolutely delicious. It consists of chicken breast pieces in gravy made from coconut milk. And it satisfies your senses with the aroma of cloves, cardamom and curry leaves.

Preparation Time: 15 minutes
Cooking time: 15 minutes
For 1 person

Material:

250 grams chicken (breast pieces)

4 to 5 curry leaves (dried or fresh)

¾ cup coconut milk

¼ cup chopped onion (as per desire)

1 small garlic clove chopped

3 tablespoons coconut oil

2 cardamom black / green

2 cloves

1 small cinnamon stick (optional)

1 teaspoon chopped ginger

2 green chillies

salt to taste

Process:

Wash the chicken, cut it into small pieces and pour it into the pressure cooker.
Add both white and pink salt and half a liter of water. After one whistle, reduce heat for 10 minutes and turn off the gas.
If you do not have a cooker, allow it to boil on low heat for 10 to 12 minutes in a pan with vinegar and water.
Put half the coconut oil in a pan or pan. If you do not like the smell, you can use olive oil.
Add onion, garlic, ginger and green chillies.
If you do not like spicy, do not add chili.
Fry all until light pink.
.Ilachichi, crush the cloves. Add them to the onion.
Add cinnamon to it.
. Add chicken to stock with interest.
Add coconut milk.
Cook the chicken until it becomes soft.
Garnish it with freshly chopped coriander leaves.

For Tempering:

Heat the remaining oil in a small pan. Add curry leaves and turn off the heat. Add the tempering to the chicken. You can add any vegetable you like in this stew. I sometimes add blanch broccoli and a few pieces of cauliflower.

Break up
Calories: 471.6
Fat: 20.2g
Net Carbs: 5g
Protein: 48.8g

Keto Spinach Salad

my keto friends are eating spinach. Some of these boys never ate spinach when they were young children. But now to include the right amount of fiber in your diet, one has to eat a small portion daily. I agree that spinach is not one of the easiest vegetables to eat. But it is high on iron and fiber. Today I have brought you a recipe for Spinach Salad.

It can be made by vegetarians, eggatarian and you can also add meats of your choice. I have tried this salad with chicken sausage, mutton seek kebabs, mushrooms and half boiled eggs. It gives very decent flavor in every version. Just remember not to over-cook spinach. Today I am making it with paneer / cottage cheese. You can eat this salad for breakfast, so that you can have a great start to the day.


Preparation Time: 15 minutes
Cooking time: 7 minutes
For 1 person

Ingredients to put in this salad:

50 grams Verca Paneer in small cubes / cottage cheese

1 teaspoon olive oil

1 / 4th cup chopped onion, as desired

2 garlic beans

1 tablespoon vinegar

1 pound spinach / about 500 grams spinach leaves

1 tablespoon Black Pepper

A pinch of nutmeg powder

1 Amul Paneer Grated

salt to taste

process:

. Heat olive oil in a pan and reduce the heat.
Fry the cubes of cottage cheese or cottage cheese until golden and take them out with oil.
Add onion and garlic to the oil.
Cook for two to three minutes.
Put vinegar in the pan and keep the flame low.
. Add the washed spinach and toss it for a few minutes.
Add black pepper, salt and fresh nutmeg powder to it.
Turn off the flame.
. Place spinach on your favorite plate.
Pour the fried cheese over it.
Insert the cube grated.
. Eat this delicious dish hot.

Nutrition Breakup

Calories - 276
Fat - 21.6 g
Net Carbs - 5.7 g
Protein - 13.2 g