Chicken Curry Recipe | @Atkins
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Keto Chicken Curry Recipe

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Atkins Keto Chicken Curry
1.1g
Net Carbs
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

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INGREDIENTS

  • 32 oz Chicken Breast Filet, skinless
  • 0 1/2 tsp table salt
  • 0 1/4 tsp black pepper, ground
  • 3 tablespoon Unsalted Butter Stick
  • 2 tsp fresh garlic
  • 1 tsp Cumin
  • 1 tsp powder curry spice blend
  • 0 1/2 tsp Ginger (Ground)
  • 0 1/2 tsp dried cilantro, leaf
  • 0 1/4 tsp Crushed Red Pepper Flakes
  • 0 3/4 cup Chicken Broth, Bouillon or Consomme
  • 0 1/3 cup Heavy Cream
  • 1 Tbsp Cilantro, fresh, chopped

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.

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