**Dinner • Meat • up to 30 min • Pot • Airfryer** Sugar-free • Gluten-free
*INGREDIENTS:**
* Chicken – 200 g * Cauliflower – 1/2 pc. (400 g) * Coconut milk – 120 ml * Curry paste – 1/2–1 tsp * Spices – to taste
**PREPARATION – POTS:**
* Cut the chicken into pieces. * Fry in a pot until it changes color. * Add the paste curry powder and spices. * Add cauliflower and coconut milk. * Cook, covered, for 12–15 minutes until tender.
**PREPARATION – AIRFRYER:**
* Mix chicken with curry paste. * Bake in the Airfryer at 180°C for 10 minutes. * Add cauliflower and coconut milk. * Bake for another 10–12 minutes, stirring halfway through.
📊 **KETO (1 serving):**
*Calories ~480 kcal • Fat ~36 g • Protein ~32 g • Net Carbs ~5 g*
💡 **TIP:**
*If the sauce is too thick, add 2-3 tablespoons of water.*
