Best Curry Chicken Cauliflower Low Carb 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

CURRY CHICKEN & CAULIFLOWER (LOW CARB)

Curry Chicken & Cauliflower (Low Carb) image

This recipe is pictured with Risotto and Naan. It is super simple and you can make it as hot as you want by changing from Korma to Rogan Josh or even go for a Vindalo - Or stick to the Korma and add a little more chili powder. If you don't think the Cauliflower is for you - try substituting mushrooms or another vegetable. Its all about personal preference.

Provided by SEvans

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken, cubed
1 large onion, chunked
2 garlic cloves
1 (240 ml) can pataks korma curry sauce (mild)
1 green pepper, chunked
2 -3 cups cauliflower florets
1 teaspoon garam masala (optional)
2 teaspoons chili powder (optional)
1 teaspoon cumin (optional)
1/4 cup water
1 cup plain yogurt

Steps:

For the chicken - I use thighs - its not necessary to use breast meat and tends to be drier.
I use a wok for maximum space in my pan.
heat approx 2 - 3 tbsp oil in your pan on medium high (this cooks fast).
saute onion until slightly soft - approx 2 - 3 minutes.
add green pepper and garlic, garam masala & cumin (they intensify flavor but are not mandatory for this recipe- the curry sauce already has some in it) and saute approx 2 minutes.
add chicken and stirr fry for approximately 5 minutes.
add curry sauce and cauliflower. Stirr well and lower heat - simmer for 20 minutes stirring regularly.
add yogurt combine well to make your sauce creamy and serve.

Nutrition Facts : Calories 198.9, Fat 3.5, SaturatedFat 1.7, Cholesterol 74, Sodium 119.7, Carbohydrate 11.2, Fiber 2.3, Sugar 6.4, Protein 30.1