Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into cubes and set aside. in a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened. add chicken and stir to coat chicken in seasonings. stir in stock, coconut, chutney and ketchup. bring to a boil then reduce heat and simmer 5 minutes. add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. dissolve cornstarch in water; stir into skillet and bring to a boil. stir cook until sauce is thickened. serve over basmati rice or long grain rice. this recipe can be made the day before and refrigerated until needed.

Target recipe: in a dutch oven heat the oil. add the onion and cook until nicely browned around the edges, about 7 minutes. add garlic and ginger and cook for 1 minute. add coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. add salt, tomato and water and cook over medium-low heat, stirring constantly, until the tomato is softened. add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes. add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked. add the cinnamon and cloves and simmer another minute. remove the chicken from the heat and garnish with the cilantro. serve with steamed basmati rice.