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Right now I'm into keto/low carb cooking. Eating this way seems like it has to be a life style choice.

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  • Writer's pictureKhanh Eats

Keto Creamy Coconut Turmeric Baked Chicken

Buttery, Creamy, Coconuttery. This dish is so good. This is the first time I've made this and I am so happy I did. This Asian inspired dish will make your mouth water. It's buttery, It's creamy. It's coconut goodness-ery.


If you are not on a ketogenic or low carb diet, you can eat this with rice. It's fire.


Try this recipe out at home. You'll be glad you did.


Thank you and enjoy.


Please visit my website for full instructions.

www.KhanhEats.com




Ingredients list

Chicken marinade


5 chicken legs drum sticks

1 tsp salt

1 tsp garlic powder

1/2 tsp white pepper powder

1 tsp chili powder

1 tsp cajun seasoning

2 tsp turmeric powder

1/2 tsp crush red peppers (optional)

2 tbsp sesame seed oil


Cooking Chicken

Ingredients

2 tbsp coconut oil

2 tbsp unsalted butter


sautee veggies

ingredients

1/2 chopped medium red onion

3 cloves garlic smashed

1/2 lb grape tomatoes cut into halves

8 ounce sliced baby portabella mushrooms

1 can unsweetened coconut cream

dash of salt

1 tbsp unsalted butter



Step 1

Marinading Chicken

In a mixing bowl, add in all the dry ingredients for our turmeric seasoning. Mix well to combine. Then, add in sesame seed oil. Mix to form a paste consistency. Pour over the chicken and mix well to combine. Put into refrigerator for at least 4 hours.


Step 2

Heat up a cast iron pan. Add in coconut oil and butter. When butter and oil are melted and hot enough, add in our chicken. We are going to brown our chicken on all sides. This step locks in the flavor that comes from browning food. Called The Maillard Reaction. When all sides of our chicken are brown, remove from cast iron into a safe plate. At this time our chicken is still raw inside.


Step 3

Leaving the coconut oil and butter still inside of our cast iron, we can saute our onions. Add another tbsp of butter for extra butteriness goodness. When onions are soft and caramelized add in our garlic. Wait a bit and add in our halved grape tomatoes and mushrooms. Saute and cook for a bit and add in our coconut cream. I prefer to use only the cream part inside the can. because the watery part holds more carbohydrates than the cream part. Now, turn up the fire to high heat until the cream is nice and hot. Then, turn down the flams to medium/medium-low heat and let simmer. We want to reduce to thicken our creamy coconut turmeric sauce.


Step 4

Preheat our oven to 375 to 400 degrees Fahrenheit. My oven is old and needs higher heat. With my oven, I used 400 degrees to bake. On top of our sauce inside our cast-iron place our chicken. You can use any kind of chicken parts you like. Like, thighs or breast. I'm using legs because I have a lot at home. Put into the oven and bake for 30 to 45 minutes. Use a meat thermometer to make sure your meat is fully cooked.


Step 5

Let cool, serve, and enjoy


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