One pan Keto Creamy Potato Leaves with Chicken
Updated: Sep 20, 2020
Cooking in one pan or one pot is the most handy for most of us who have a busy lifestyle. I am a big fan and have created many one pan/pot recipes. Here I am sharing with you a tweaked version of my childhood favourite vegetable dish.
My mom is a very good cook. Her signature dishes are mainly Hakka and Nyonya cuisine which are flavourful and aromatic with herbs and spices. From young, I observed her cooking while assisting in the kitchen. It set a foundation for me to do what I am doing now - creating keto recipe.
Chili Santan (coconut milk) Potato Leaves is one of mom's secret recipe and we absolutely love it! The original recipe called for potato which is non-keto compliant. So I made a couple of changes to keto-fy this dish.
In this dish, I combine sweet curry chicken to the chili santan potato leaves. I used chicken drumsticks but sliced boneless chicken would be perfect.
6 drumstick or 4 boneless chicken breast (sliced)
1ts chili powder
1ts turmeric powder
1/2ts pink salt
1/2ts white pepper
1/2ts black pepper
1tbs coconut oil
1/2 yellow onion (medium)
1/4 capsicum (medium, preferably red)
1/2 tomato (large; ripened)
150ml coconut milk
50ml water / broth
250g potato leaves
The chicken is marinated with chili, cumin, turmeric, fenugreek, pink salt, white and black pepper for 1 hour.
Dice yellow onion, capsicum and tomato.
On medium-low heat, add coconut oil, stir fry the yellow onion until turning soft, add in capsicum and later tomato.
Add in chicken. Turn up the heat to medium and cook for 5 minutes and then flip it to another side.
Add water to the remaining marinade and pour into the pan.
Add water (or broth). You may add some sea salt if you wish.
Bring it to simmer and cover the lid.
Let it cook for 10 mins and then pour in coconut milk.
Add potato leaves and lightly spread it over.
Turn the heat turn, then cover the lid again and cook for 2-3 minutes.
Uncover the lid, stir the potato leaves to cook and viola!
Serve and enjoy!!