Creamy CHICKEN CURRY – Low Carb Recipe
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:
Israeli Curry Powder:
The KNIVES I’m using in this video:
I love my subscribers and respond to ALL comments and correspondence!
Send me love!:
Simtat Sal’it 486/4
Talk to me!:
Weight Loss Channel:
Get $5.00 off any order from iHerb. Get all your organic products and supplements here! If you pick something for $5.00 or less, you will get it for free! Spend over $40 and save $10 instantly, just click the link below!
A way that I help support my family:
I sell new and used items on Amazon. Check it out! Immediate shipping!
Music is provided Royalty-Free from Kevin MacLeod of incompetech.com. Thanks, Kevin!
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