Keto Chicken Curry
1.1g
Net Carbs
47.8g
Protein
16.3g
Fat
0.3g
Fiber
353
Calories
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.
Ingredients:
- 2 teaspoons Garlic
- 1 teaspoon Cumin
- 1/2 cup Chicken Broth, Bouillon or Consomme
- 32 ounces Chicken Breast Filet, skinless
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Cilantro, fresh, chopped
- 1/3 cup Heavy Cream
- 3 tablespoons Unsalted Butter Stick
- 1/2 teaspoon Coriander Leaf (Dried)
- 1/2 teaspoon Ginger (Ground)
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.
