Why You’ll Love This Low Carb Chicken Curry Recipe
If you’re looking for a delicious and healthy meal, you’ll love this Low Carb Chicken Curry recipe. It’s packed with flavor and nutrition, making it perfect for any weeknight dinner.
I enjoy how easy it’s to whip up; in just a few steps, I’ve a satisfying dish that won’t derail my diet. Plus, the combination of tender chicken and fresh vegetables creates a vibrant, colorful plate.
I appreciate the creamy texture from sour cream, which adds richness without the carbs. Trust me, once you try this, it’ll become a staple in your meal rotation!
Ingredients of Low Carb Chicken Curry
When it comes to making a cozy and satisfying meal, this Low Carb Chicken Curry checks all the boxes. Not only is it straightforward to prepare, but it also brings a symphony of flavors that can transform a regular weeknight dinner into something special.
I mean, who doesn’t love a dish that combines tender chicken, vibrant veggies, and a creamy sauce—without the guilt of extra carbs? Plus, you can whip this up faster than you can decide what to watch on Netflix for the evening.
So, let’s explore the ingredients you’ll need to create this delightful dish.
Ingredients for Low Carb Chicken Curry:
- 1 (284 ml) can korma curry paste
- 3/4 cup chicken stock (or water, half the can)
- 1 cup sour cream (or yogurt)
- 3 – 4 boneless skinless chicken breasts, cubed
- 2 – 3 cups cauliflower florets
- 2 cups green beans
- 1 onion
- 3 garlic cloves
- 2 cups sliced mushrooms (or halved)
- Salt and pepper to taste
- Oil for sautéing
Now, let’s talk about a few things to keep in mind when gathering your ingredients. First off, the choice between sour cream or yogurt really depends on how you want to play with the creaminess factor.
Sour cream brings a rich indulgence, while yogurt can lighten things up a bit. And those cauliflower florets? They’re not just a low-carb stand-in; they add a lovely texture and absorb all that delicious curry flavor.
As for the chicken, make sure to cut it into even pieces so they cook at the same rate—nobody likes a rubbery bit of chicken. Oh, and don’t be shy with the spices; if you like a bit of heat, feel free to kick it up a notch with some chili flakes or fresh ginger.
Happy cooking!
How to Make Low Carb Chicken Curry
Now that you have all your ingredients ready, it’s time to plunge into the fun part: cooking! Start by grabbing your 2-3 cups of cauliflower florets and 2 cups of green beans. Toss them into a microwave-safe bowl, sprinkle a pinch of salt, cover it, and nuke them for about 8 minutes. You want them fork-tender, not mushy, so keep an eye on them.
Once they’re done, set them aside while you get the real party started on the stove.
In a large frying pan or pot, pour in enough oil to cover the bottom—just enough to get things sizzling. Heat it up over medium heat and toss in 1 sliced onion. Sauté that for about a minute, letting the aroma fill your kitchen.
Then, add in 2 cups of sliced mushrooms (or halved, if you prefer a little more rustic charm) along with a pinch of salt. Sauté those for about 5 minutes until they soften. Next, throw in 3 minced garlic cloves and sauté for another minute. You should be feeling pretty proud of yourself at this point—your kitchen is turning into a fragrant wonderland.
Now, it’s time to add the star of the show: 3 to 4 cubed boneless skinless chicken breasts. Stir those in and let them cook for about 6 minutes, or until they’re mostly cooked through. Don’t worry if they’re not fully cooked yet; they’ll continue cooking later on.
Once the chicken is mostly done, add in the 1 can (284 ml) of korma curry paste and 3/4 cup of chicken stock (or water). Mix it all together well, cover the pan, reduce the heat to a simmer, and let it cook for 20 minutes. This is the moment where all those flavors meld together beautifully.
After the time’s up, stir in your 1 cup of sour cream (or yogurt, if you want to keep it light) and the previously microwaved vegetables. Mix everything together, let it rest for about 5 minutes, and then voila! You’ve got a delicious Low Carb Chicken Curry ready to be served.
You can dish it out on its own or pair it with naan or pita to soak up that lovely sauce. Just don’t forget to pat yourself on the back for creating a meal that’s not only tasty but also guilt-free. Enjoy!
Low Carb Chicken Curry Substitutions & Variations
After whipping up that delicious Low Carb Chicken Curry, you might find yourself wanting to switch things up a bit.
You can easily substitute chicken with shrimp or tofu for a different protein. If you’re not a fan of cauliflower, try using zucchini or broccoli instead.
For a creamier texture, swap sour cream for coconut cream. Feel free to play with the spices; adding turmeric or cumin can elevate the flavor.
And if you like it spicy, toss in some chili peppers! These substitutions and variations keep the dish exciting while staying low-carb.
Enjoy experimenting!
Additional Tips & Notes
To guarantee your Low Carb Chicken Curry turns out perfectly, I recommend prepping all your ingredients before you start cooking. This way, everything’s within reach as you sauté and simmer.
Don’t hesitate to adjust the spice level to your taste—adding more curry paste or fresh herbs can elevate the flavor. If you want a creamier texture, using full-fat sour cream works wonders.
I also suggest letting the dish rest for a few minutes before serving; it helps the flavors meld beautifully.
Finally, serve with a side of low-carb naan or pita for a complete meal experience. Enjoy!