Low Carb Chicken Curry

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Course: Meals, Public
Cuisine: Chicken
Servings: 4


  • 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


  • Heat oil in pan over medium heat, add onion, garlic and bay leaf and saute until onion is lightly browned.
  • Add tomatoes, curry powder and salt and cook 5 minutes, add the chicken and cook 15 minutes, until cooked through.
  • Reduce heat to low, stirring constantly, gradually blend in the yoghurt.
  • Mix in lemon juice just before serving.


Serving: 2g | Carbohydrates: 5.25g

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