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)
- Saute onion until browned and fragrant.
- Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sweetener and salt – stir around pan for 2 minutes.
- Use a food processor to puree ricotta cheese (or cottage cheese) with coconut milk and tomato paste.
- Add chicken and coconut milk mixture to pan and bring to boil.
- Turn down the heat, squeeze in the lime juice and simmer 20 minutes.
- Remove the bay leaf and stir in cayenne pepper (if you are using it).
- 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
- Grate cauliflower with cheese grater.
- Add butter to pan over medium heat and stir fry cauliflower for 2 minutes.
- Crumble the bouillon cube over the cauliflower during the cooking process.
- 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
