Low Carb Chicken Curry Food

WHOLE30 CHICKEN CURRY (LOW CARB, PALEO)

Steps:

• Heat 1 1/2 tablespoons ghee in a large skillet over medium heat. Cook onions and ginger until onions are softened. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
• Add chili powder, curry powder, turmeric, garam masala, cinnamon, and a few big pinches of salt. Stir well to combine and sauté on low heat until a toffee brown but not burned, about 20 minutes. Add a tablespoon or two of water, as needed, to keep from burning. Cook until the curry smell begins to become more prominent.
• Add tomatoes and cook until the mixture is shiny and soupier than the spice-onion mixture. Remove from pan and transfer to food processor or blender; process until a smooth paste. Set aside.
• Return skillet to stove and add 1 tablespoon ghee. Add chicken pieces and cook, stirring frequently, until just opaque. Add mushrooms and sauté until browned and softened.
• Add curry paste from step 3 and stir well to combine. Sauté for 2-3 minutes, then add 1/2 cup water and can of coconut milk. Stir well. Simmer 10 minutes or until sauce is thickened and chicken is cooked through. Remove from heat.
• In a small skillet, heat 1 tsp. ghee over medium heat. Add mustard seeds and green chiles. Sauté until mustard seeds start to pop and green chile is softened.
• Spoon cauliflower rice into serving bowls, top with chicken curry, then with mustard seed-chile mixture. Garnish with fresh cilantro leaves.

THE BEST KETO CHICKEN CURRY RECIPE (3G CARBS)

Steps:

• In your food processor, add the onion, green chili, ginger, garlic and fresh coriander.
• Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
• Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
• Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
• Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
• Increase the heat to medium and cook the chicken in the spices for 10 minutes.
• Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
• Serve the Chicken Curry immediately with a side of Cauliflower Rice.

LOW CARB CHICKEN CURRY

Steps:

• 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.