Chicken Curry

Indian style chicken curry seasoned with spices and served on garlic infused cauliflower rice.
Course: Dairy-free, Main Meals, UL+
Cuisine: Chicken
Keyword: curry
Servings: 4
Carbohydrates: 7.5g
Protein Serves: 1.5

Ingredients

  • 360 g Chicken breast
  • 2 tbsp Olive oil extra virgin
  • 30 g Spring onion finely chopped
  • 2 cloves Garlic crushed
  • 2 tsp Coriander root & stem, finely chopped
  • 2 tsp Ginger fresh, finely grated
  • 2 tsp Garam masala powder
  • 2 tsp Turmeric powder
  • 2 tsp Chilli powder increase for more heat
  • 400 ml Coconut cream
  • 2 Ultra Lite chicken sachet or stock cubes
  • 1 cup Water warm
  • 1 bunch Baby bok choy

Cauliflower Rice (for 4)

  • 400 g Cauliflower riced
  • 1 clove Garlic crushed

Instructions

  • Cut chicken into 2cm cubes. Toss the chicken with 1 tsp of garam masala, 1 tsp turmeric and 1 tsp chilli powder. Season with salt and spread to marinate for 15mins.
  • Combine the spring onion, garlic, coriander root and stem, ginger, 1 tsp garam masala, 1 tsp turmeric and 1 tsp chilli powder in a small bowl.
  • Place a medium pot on medium high heat and once hot add half the oil and brown the chicken then remove to a bowl. Then add the rest of the oil and Cook the spice mix for 3 minutes, or until fragrant. Add the coconut cream and chicken sachet mixed with warm water (or stock) and bring up to simmer.
  • Simmer for 15 minutes, add the chicken and then simmer for a further 5 minutes.
  • Separate the leaves of bok choy and wash well. Add to the curry and simmer for 1 minute.
  • Serve over cauliflower rice.

Cauliflower Rice

  • Stir-fry riced cauliflower with garlic for 5 minutes on medium-high heat, season with salt and pepper.
  • Divide into 4 servings.

Nutrition

Calories: 246kcal | Carbohydrates: 7.5g | Protein: 26g | Fat: 16.3g | Saturated Fat: 7.6g | Sodium: 307mg | Potassium: 26mg | Protein Serves: 1.5
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