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.  

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

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

Makes 10 servings

Per Serving

 37.6 grams protein

9.2 grams carbs

5.1 grams net carbs

7.2 grams fat