Keto Chicken Curry Recipe

Name: Keto Chicken Curry
Prep time: 8M
Cook time: 20 min
Total time: 28 min
Yield: 6
Ingredients: 2 fresh garlic FNDDS; 0.5 table salt USDA; 0.5; 32; 0.25; 1 powder curry spice blend USDA; 1; 0.33; 0.75; 3; 0.5 dried cilantro, leaf USDA; 0.25 black pepper, ground USDA; 1

1.1g
Net Atkins Count ^TM

Prep Time: 8 Minutes
Style:Indian
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

47.8g

Protein

16.3g

Fat

0.3g

Fiber

353.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 tsp fresh garlic FNDDS
0 1/2 tsp table salt USDA
0 1/2 tsp
32 oz
0 1/4 tsp
1 tsp powder curry spice blend USDA
1 Tbsp
0 1/3 cup
0 3/4 cup
3 tablespoon
0 1/2 tsp dried cilantro, leaf USDA
0 1/4 tsp black pepper, ground USDA
1 tsp

DIRECTIONS

Cut chicken into strips and season with salt and pepper. Heat butter in a heavy skillet over medium heat until the foam from the butter subsides. Add chicken strips and cook in batches until browned, about 5 minutes per batch. Place chicken on a covered plate.
Add minced or pressed garlic, cumin, curry powder, dried cilantro leaves, ginger, and red-pepper flakes (if using) to the skillet. Cook, stirring constantly until fragrant and spices are dried out and gently toasted, 1 minute. Add chicken stock and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes.
Slowly add heavy cream and simmer (do not let mixture come to a boil) until heated through, 3 minutes. Add chicken and accumulated juices back to the skillet and toss in sauce. When warmed through, transfer chicken and sauce to a serving plate and garnish with fresh cilantro.

Cooking Tip

Browning the meat in this naturally keto and low carb recipe seals in moisture, be sure not to overcook it or it will be dry.