Low Carb Chicken Curry

READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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