Low Carb Chicken Curry
- 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
- 1 pinch Salt
- 480 g Chicken breast skinless, cut into cubes
- 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.
Carbohydrates: 5.25g | Protein Serves: 2