Low Carb Chicken Curry Recipes

COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE

Coconut Curry Chicken: A Keto Low Carb Curry Recipe image

This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick! You're just 10 ingredients and 30 minutes away from low carb coconut cream curry.

Provided by Maya Krampf

Time 30m

Number Of Ingredients 11

Ingredients

2 tbsp Olive oil ((divided))
1/2 large Onion ((chopped))
1 lb Chicken breast ((cut into bite size pieces))
1 14.5-oz can Diced tomatoes ((drained))
7 oz Coconut cream ((the entire cream part skimmed from a 14-oz can))
1/4 cup Chicken broth, reduced sodium
4 cloves Garlic ((minced))
1 1/2 tbsp Curry powder ((+1 tsp cumin if your curry powder doesn't include it))
1 tsp Ground ginger
1 tsp Paprika
1/2 tsp Sea salt ((to taste))

Steps:

Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Sodium 233 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

LOW CARB CHICKEN CURRY

Low Carb Chicken Curry image

Make and share this Low Carb Chicken Curry recipe from Food.com.

Provided by SEvans

Categories Curries

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 (284 ml) can korma curry paste
3/4 cup chicken stock (or water, half the can)
1 cup sour cream (or yogurt)
3 -4 boneless skinless chicken breasts, cubed
2 -3 cups cauliflower florets
2 cups green beans
1 onion
3 garlic cloves
2 cups sliced mushrooms (or halved)
salt
pepper

Steps:

Put Cauliflower flourettes, green beans and a pinch of salt in a microwave safe bowl - cover and nuke until fork tender - approximately 8 minutes. Set aside
In a fairly large frying pan or pot pour enough oil to cover the bottom - saute onion (sliced or chunked) - for about a minute - add mushrooms and a pinch of salt. Saute for approximately 5 more minutes - add garlic - saute for 1 more minute.
Add chicken - and saute all together for approximately 6 minutes or until the chicken is mostly cooked (this will depend on the size of your pieces). When you have reached this point - add Curry paste - chicken stock or water and mix together well.
Cover - reduce heat to a simmer and cook for 20 minutes.
Add sour cream or yogurt and microwaved vegetables. Mix together well.
Let mixture rest for approximately 5 minutes to intermingle the flavours into the vegetables.
Serve on its own or with Naan or Pita to absorb the sauce.

Nutrition Facts : Calories 431.1, Fat 21.1, SaturatedFat 11, Cholesterol 104.1, Sodium 671.6, Carbohydrate 25.8, Fiber 5.2, Sugar 6.1, Protein 36.8

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