Low Carb Chicken Curry

Flavourfull - super easy to make and good for you!

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 1 (284 ml) can  korma curry paste
• 3⁄4 cup  chicken stock (or water, half the can)
• 1  cup sour cream (or yogurt)
• 3 -4  boneless skinless chicken breasts, cubed
• 2 -3  cups cauliflower florets
• 2  cups green beans
• 1  onion
• 3  garlic cloves
• 2  cups  sliced mushrooms (or halved)
•  salt
•  pepper

Directions

1. 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
2. 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.
3. 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.
4. Cover - reduce heat to a simmer and cook for 20 minutes.
5. Add sour cream or yogurt and microwaved vegetables. Mix together well.
6. Let mixture rest for approximately 5 minutes to intermingle the flavours into the vegetables.
7. Serve on its own or with Naan or Pita to absorb the sauce.