• Charine Kuan

One pan Keto Creamy Potato Leaves with Chicken

Updated: Feb 24

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.



INGREDIENTS:

6 drumstick or 4 boneless chicken breast (sliced)

1ts chili powder

1ts turmeric powder

1/2ts cumin

1/4ts fenugreek

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




METHOD:

  1. The chicken is marinated with chili, cumin, turmeric, fenugreek, pink salt, white and black pepper for 1 hour.

  2. Dice yellow onion, capsicum and tomato.

  3. On medium-low heat, add coconut oil, stir fry the yellow onion until turning soft, add in capsicum and later tomato.