Low Carb Chicken Curry Recipe

Name: Low Carb Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; pepper

Servings: persons

1
Put Cauliflower flourettes, green beans and a pinch of salt in a microwave safe bowl - cover and nuke until fork tender - approximately 8 minutes. Set aside
2
In a fairly large frying pan or pot pour enough oil to cover the bottom - saute onion (sliced or chunked) - for about a minute - add mushrooms and a pinch of salt. Saute for approximately 5 more minutes - add garlic - saute for 1 more minute.
3
Add chicken - and saute all together for approximately 6 minutes or until the chicken is mostly cooked (this will depend on the size of your pieces). When you have reached this point - add Curry paste - chicken stock or water and mix together well.
4
Cover - reduce heat to a simmer and cook for 20 minutes.
5
Add sour cream or yogurt and microwaved vegetables. Mix together well.
6
Let mixture rest for approximately 5 minutes to intermingle the flavours into the vegetables.
7
Serve on its own or with Naan or Pita to absorb the sauce.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Low Carb Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low Carb Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions