Low Carb Chicken Curry with Vegetables
Delight your taste buds with this flavorful and satisfying Low Carb Chicken Curry with Vegetables, a perfect dish for those seeking a wholesome, keto-friendly meal. Packed with tender chicken breast, nutrient-rich veggies like zucchini, broccoli, and red bell peppers, and enveloped in a creamy coconut milk and fragrant spice blend of curry, turmeric, and coriander, this recipe delivers bold flavors without the carbs. Quick and easy, it takes just 45 minutes to prepare and can be enjoyed as a standalone dish or paired with cauliflower rice for a complete low-carb dinner. Topped with fresh cilantro and served with a squeeze of lime, this curry is the ideal fusion of healthy and delicious!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 1 cup Broccoli florets
- 1 can Coconut milk (unsweetened, full-fat)
- 2 tbsp Curry powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 0.25 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.
Add the sliced red bell pepper, zucchini, and broccoli florets. Cook for about 3-4 minutes, stirring occasionally, until they begin to soften.
Push the vegetables to the side of the skillet and add the chicken pieces. Cook the chicken until it is browned on all sides, about 5-6 minutes.
Mix in the curry powder, coriander powder, turmeric, cayenne pepper, salt, and black pepper, coating the chicken and vegetables evenly with the spices.
Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Taste and adjust seasoning if necessary.
Garnish the curry with fresh chopped cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6904 mg | 300% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 28.2 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 298 mg | 23% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 3377 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
