Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine lime, pepper, salt, turmeric, 1/2 cup coconut milk in dish or ziploc bag. add cubed chicken, stir to coat, and marinade in refrigerator for 2 hours-overnight. heat a large pan over med-high heat. add oil, and when hot, add onions, garlic, ginger, and curry paste. stir and cook until onions start to get soft, then add chicken cubes and marinade to pan. stir and cook until chicken is surface cooked (does not need to be cooked through). add remaining coconut milk, palm sugar, fish sauce, and lime zest and bring to a simmer for 10-15 minutes (make sure palm sugar has dissolved). stir in peanut butter until well combined and return to simmer. add water chestnuts, stir well, and serve over rice.

Target recipe: heat oil in a deep pan or skillet and do not smoke the same. add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic. saute till onion and garlic begin to turn light brown. add salt, curry powder, black pepper powder and turmeric powder. add cubed chicken breasts and saute for 5 minutes. add 1 cup of water and cover the lid. cook for 15 minutes till the chicken is tender. open the lid and add pureed spinach and beaten yogurt. cook for 7 minutes on high flame and add water if the gravy is too thick. garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers. enjoy!!!!!!