Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 lb. Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp. Coconut oil
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1 tbsp. Ginger, grated
- 1 tbsp. Curry powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Paprika
- 1/4 tsp Cayenne pepper (optional, adjust to taste)
- Salt, to taste
- 1 cup Canned diced tomatoes
- 1/2 cup Coconut milk
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add onion, garlic, and ginger in the same skillet. Cook until the onion is translucent, about 3-4 minutes.
- Add the curry powder, cumin powder, coriander powder, turmeric powder, paprika, cayenne pepper (if using), and salt. Stir well and cook for 1-2 minutes until fragrant.
- Add the canned diced tomatoes and bring the mixture to a boil.
- Reduce the heat to medium-low and add the coconut milk. Stir well and let it simmer for 10-15 minutes until the sauce thickens and the chicken is fully cooked.
- Garnish with fresh cilantro and serve hot with cauliflower rice or any other low-carb side dish.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 230 kcal
Total Fat: 12g
Total Carbohydrates: 8g
Fiber: 2g
Sugars: 3g
Protein: 22g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken Curry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.