Creamy CHICKEN CURRY – Low Carb Recipe

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This Low Carb Chicken Curry is also lower in calories and total fat than a regular creamy chicken curry. I learned how to make the full fat version and it was so delicious that I didn’t want a different tasting curry. I finally came up with this recipe that allows for a lot of creamy flavor with much less fat and loads less carbs! This is Atkins induction diet friendly, as well as paleo or primal diet friendly, if you accept diary on your specific diet.

In case you cannot find Curry Powder, here are some Amazon buys:
McCormick Gourmet Madras Curry: http://tinyurl.com/czrflzx
Israeli Curry Powder: http://tinyurl.com/d7cdoxa

The KNIVES I’m using in this video:
Veggie Knife: http://tinyurl.com/bwd6vhy
Chef’s Knife: http://tinyurl.com/br2jehl

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NARRATION:
Take four boneless skinless chicken breasts and 1 large onion and cut them up into bite sized pieces.
Add 2 tablespoons real butter into a frying pan and saute your onions.
Add the chicken when the onions become translucent.
After the chicken has fully cooked, add 1/4 cup water.
and 1/4 cup real cream.
Add anywhere from 1 tsp to 1 tablespoon of curry powder depending on your tastes. The more you add, the spicier it gets!
Let the mixture come to a boil again for 5 to 10 minutes to reduce the sauce.
Plate up a bed of fresh spinach or greens. You COULD use rice, but that wouldn’t be low-carb.
This is starting to look really good now. Let’s plate it up. Links are Amazon Affiliate

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