Chicken Curry
Flavor is what makes meals palatable and satisfying and keeps you on track with your goals! This Chicken Curry is keto, but can easily be adapted to low carb by adding rice in the recipe or as a side.
Ingredients
1500 grams chicken breast, boneless, skinless, raw
967 grams Cauliflower
400 grams unsweetened almond milk
400 grams light canned coconut milk
20 grams curry powder
8 grams garlic powder
12 grams turmeric powder
2.5 grams ground pepper
6 grams pink or sea salt
150 grams red bell pepper
Instructions
Preheat oven to 350 degrees
Chop chicken into bite size pieces and set aside
In a large bowl, mix almond and coconut milk and all dry seasonings
Rice cauliflower (or use already riced cauliflower). If you choose to use frozen riced cauliflower, heat it in a pan to dry out all the frozen water.
In the large bowl with the seasoned milk, add and mix the chicken and riced caulflower.
Dice the red pepper adn add to the large bowl and mix well.
Bake in a large roasted pan for 30-45 minutes at 350 degrees
Notes
Makes 10 servings
Per Serving
37.6 grams protein
9.2 grams carbs
5.1 grams net carbs
7.2 grams fat
Nutrition
- Serving Size: 1/10
- Fat: 7.2
- Carbohydrates: 9.2
- Fiber: 4
- Protein: 37.6
Find it online: https://yourleanlife.com/2024/10/chicken-curry/