Low Carb Chicken Curry Recipes
COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE
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
Categories Main Course
Time 30m
Number Of Ingredients 11
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
THE BEST KETO CHICKEN CURRY RECIPE (3G CARBS)
Steps:
- In your food processor, add the onion, green chili, ginger, garlic and fresh coriander.
- Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
- Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
- Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
- Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
- Increase the heat to medium and cook the chicken in the spices for 10 minutes.
- Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
- Serve the Chicken Curry immediately with a side of Cauliflower Rice.
Nutrition Facts : ServingSize 150 g, Calories 414 kcal, Carbohydrate 4 g, Protein 20 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 166 mg, Sodium 442 mg, Fiber 1 g, Sugar 1 g
LOW CARB CHICKEN CURRY
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
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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