Low Carb Chicken Curry

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KristenAuthorKristen
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Yields4 Servings

Nutrition Facts

Protein Serves 2

Servings 4


Amount Per Serving
% Daily Value *
Net Carbohydrate 5.25g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 1 tbsp Olive Oil
 160 g Onion, chopped
 2 Garlic Cloves, finely chopped
 1 Bay Leaf
 250 g Can Whole Peeled Tomatoes
 2 tsp Curry Powder
 Pinch Lite Salt
 480 g Cubed Boned Skinless Chicken Breast
 100 g Plain Yoghurt
 1 tsp Lemon Juice

1

Heat oil in pan over medium heat, add onion, garlic and bay leaf and saute until onion is lightly browned.

2

Add tomatoes, curry powder and salt and cook 5 minutes, add the chicken and cook 15 minutes, until cooked through.

3

Reduce heat to low, stirring constantly, gradually blend in the yoghurt.

4

Mix in lemon juice just before serving.

CategoryCuisine

Ingredients

 1 tbsp Olive Oil
 160 g Onion, chopped
 2 Garlic Cloves, finely chopped
 1 Bay Leaf
 250 g Can Whole Peeled Tomatoes
 2 tsp Curry Powder
 Pinch Lite Salt
 480 g Cubed Boned Skinless Chicken Breast
 100 g Plain Yoghurt
 1 tsp Lemon Juice

Directions

1

Heat oil in pan over medium heat, add onion, garlic and bay leaf and saute until onion is lightly browned.

2

Add tomatoes, curry powder and salt and cook 5 minutes, add the chicken and cook 15 minutes, until cooked through.

3

Reduce heat to low, stirring constantly, gradually blend in the yoghurt.

4

Mix in lemon juice just before serving.

Low Carb Chicken Curry

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