Chicken Curry
Total Yield: 3 servings - 23.3 g of carbs
Serving Size: 1 serving (shown above) - 7.7 g of carbs
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min
Ingredients: Carbs:
2 chicken breasts 0 g
1 can (13.5 oz) of coconut milk (full fat) 1 g
2 shallots (45 g) 7.7 g
4 garlic cloves 0 g
2 tbsp lime juice 2.6 g
2 tbsp curry powder 0 g
1 tbsp basil 0 g
1 tsp salt 0 g
Sriracha to taste 0 g
1.5 c. cooked riced cauliflower* 12 g
Olive oil for cooking 0 g
Directions:
Dice the chicken breasts. Pour a little olive oil in a skillet and cook the chicken breasts on medium heat until cooked through.
In the meantime, chop the garlic, shallots, and basil.
When the chicken is cooked, transfer it to a separate bowl or plate.
In the same skillet, add a little more olive oil, and sauté the shallots and garlic for 2 minutes. Add the curry powder and cook for 2 more minutes while stirring. The longer you cook this, the hotter the curry will be.
Reduce the heat to medium low, add the coconut milk (make sure to shake the can before opening it!), and stir to combine. Add the salt, lime juice, sriracha. Let the sauce bubble up, then reduce the heat to low. Simmer until you get the thickness of curry sauce you'd like. Add more sriracha or salt to taste.
At this point, cook your riced cauliflower and make your side dishes.
When your sauce is the right thickness, add the basil and the chicken. Coat the chicken in the sauce, and you are ready to serve it.
Notes:
I used Green Giant steamable riced cauliflower. I made one bag, which was 1.5 c prepared, 4 g of carbs per serving.
Sometimes I make this with three chicken breasts for extra protein.
I served this with steamed asparagus (5 g of carbs, shown above) with a little salt and lime juice.
This recipe was adapted from the Pioneer Woman's curry recipe.
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