I was in the mood for Indian Curry and found this recipe that sounded pretty amazing. Gave it a shot and I think it turned out great. I doubled the recipe to make extras to pack for lunches.

Low Carb Chicken Curry
Source: Healthy Indulgences

• 1-3 tbsp oil, butter or ghee
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tbsp curry powder
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 bay leaf
• 1/2 tsp grated fresh ginger root
• 1/4 tsp sea salt
• 2 skinless, boneless chicken breasts, cut into bite size pieces
• 1 tbsp tomato paste
• 1 cups ricotta cheese (could also substitute plain yogurt or pureed cottage cheese)
• 3/4 cups coconut milk
• 1/2 lime, juiced
• 1/4 tsp cayenne pepper (optional – omit if you don’t like spicy)

1. Saute onion until browned and fragrant.
2. Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sweetener and salt – stir around pan for 2 minutes.
3. Use a food processor to puree ricotta cheese (or cottage cheese) with coconut milk and tomato paste.
4. Add chicken and coconut milk mixture to pan and bring to boil.
5. Turn down the heat, squeeze in the lime juice and simmer 20 minutes.
6. Remove the bay leaf and stir in cayenne pepper (if you are using it).
7. Finish with more lime juice to taste and serve over riced cauliflower.

Makes 4 servings.

Riced Cauliflower
Source: Healthy Indulgences

• 4 cups fresh grated cauliflower
• 1 tbsp unsalted butter
• 1/2 crumbled chicken bouillon cube

1. Grate cauliflower with cheese grater.
2. Add butter to pan over medium heat and stir fry cauliflower for 2 minutes.
3. Crumble the bouillon cube over the cauliflower during the cooking process.
4. Cook until just tender and remove from pan.

Makes 4 servings.

Carb Count:
Chicken Curry = 6 net carbs per serving
Riced Cauliflower = 3 net carbs per serving