Kari Sapi-Ayam with Dadar Cane: A Delightful Keto Recipe
Explore the rich and aromatic flavors of this keto-friendly dish featuring tender beef and chicken curry paired with a savory egg pancake known as Dadar Cane. This recipe brings together the robust taste of curry with a unique, soft pancake for a satisfying meal that’s perfect for those following a keto lifestyle.
Ingredients
For the Curry:
- 150 grams of fatty beef (such as chuck or brisket)
- 150 grams of chicken (preferably thighs or breasts)
- 2 red onions, finely chopped
- 4 cloves of garlic, minced
- 1 large onion, finely chopped
- Curry powder to taste
- Nutmeg powder to taste
- Additional curry spices (like turmeric and chili powder) to taste
- Salt and pepper to taste
- 100 ml of water or as needed
- 200 ml of thick coconut milk
For the Dadar Cane:
- 4 large eggs
- 2 packets of plain gelatin powder
- 150 ml of coconut milk
- 1 teaspoon dried parsley
- 1 teaspoon turmeric powder (optional)
Instructions
1. Prepare the Meat:
- Begin by cutting the beef and chicken into small, bite-sized pieces.
- In a large pot, bring water to a boil and cook the beef and chicken for about 30 minutes until tender. Drain, then cut into smaller pieces if needed.
2. Sauté the Aromatics:
- Heat a small amount of oil in a pan over medium heat.
- Add the finely chopped red onions, minced garlic, and large onion. Sauté until they become fragrant and translucent.
3. Cook the Curry:
- To the sautéed aromatics, add curry powder and other spices (nutmeg, turmeric, chili powder) to your taste. Stir well to combine and release the flavors.
- Add the pre-cooked beef and chicken pieces to the pan. Stir to coat the meat with the spices and aromatics.
- Pour in 100 ml of water (or as needed) and mix well. Allow the mixture to simmer gently.
4. Add the Coconut Milk:
- Stir in the thick coconut milk and let the curry simmer until it reaches your desired consistency. Adjust the seasoning with salt and pepper.
- Allow the curry to cook for a few more minutes, then taste and adjust the seasoning if necessary.
5. Make the Dadar Cane:
- In a bowl, whisk together the eggs and coconut milk until well combined.
- Gradually mix in the plain gelatin powder until it’s fully dissolved.
- Add the dried parsley and turmeric powder (if using). Stir well.
- Let the batter sit for about 10 minutes to thicken slightly.
6. Cook the Pancakes:
- Heat a non-stick pan or skillet over medium heat and lightly grease it with oil or butter.
- Pour a portion of the batter into the pan, spreading it out into a thin, even layer.
- Cook until the pancake is set and lightly golden, then flip and cook the other side until golden brown.
- Repeat with the remaining batter, greasing the pan as needed.
7. Serve:
- Serve the flavorful curry hot, accompanied by the freshly made Dadar Cane pancakes.
This dish combines the rich and complex flavors of curry with the comforting texture of Dadar Cane, offering a delicious keto-friendly meal that’s sure to satisfy your taste buds. Enjoy the blend of spices and the creamy coconut milk in every bite!
