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Curry Chicken

average rating is 3 out of 5, based on 150 votes

This flavorful and aromatic Low-Carb Curry Chicken recipe is a quick and easy meal to make that is perfect for busy weeknights. The combination of spices and coconut milk creates a rich and satisfying sauce that is sure to please your taste buds.

Serve this dish with cauliflower rice, zucchini noodles, or a side salad for a low-carb and nutritious meal. You can also sprinkle some sliced almonds or toasted coconut flakes on top for added texture and flavor.

Serves

Prep Time

N/A

Total Time

N/A

Calories

315 Protein

34 Fat

16 Carbs

5 Tags:

Chicken Main meal Lunch Dinner Between 350 and 650 Moderate Dairy-Free Gluten-free

Ingredients

4 oz boneless, skinless chicken breast, cut into bite-sized pieces
1/4 cup low-sodium chicken broth
1/2 tbsp coconut oil
1/2 tsp curry powder
1/4 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp sea salt
1/4 tsp black pepper
1/4 cup full-fat coconut milk
1/2 tbsp fresh lime juice
Chopped fresh cilantro, for garnish

Directions

In a small bowl, mix together the curry powder, turmeric, cumin, paprika, cayenne pepper, sea salt, and black pepper.
Heat the coconut oil in a large skillet over medium-high heat. Add the chicken and sauté until browned and cooked through, about 5-7 minutes.
Add the spice mixture to the skillet and stir until the chicken is coated.
Pour in the chicken broth and coconut milk and bring to a simmer.
Cook for 5-10 minutes, until the sauce has thickened and the chicken is fully coated.
Stir in the lime juice and garnish with fresh cilantro.