Low Carb Potato and Chicken Curry
Savor the bold and comforting flavors of this Low Carb Potato and Chicken Curry, where hearty turnips replace traditional potatoes for a guilt-free spin on a classic dish. This flavorful recipe combines succulent chunks of seasoned chicken breast with tender, spiced turnips in a creamy base of full-fat coconut milk and aromatic spices like curry powder, cumin, and coriander. Perfectly simmered to absorb every essence of the rich and vibrant sauce, this curry is not only low-carb and keto-friendly but also irresistibly satisfying. Ready in just under an hour, it’s an ideal choice for busy weeknight dinners or meal prep, garnished with fresh cilantro and a zesty hint of lemon. Serve this wholesome curry with cauliflower rice or low-carb flatbread to complete a nourishing experience packed with warmth and flavor.
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Recipe Information
Ingredients
- 500 grams chicken breast, boneless and skinless
- 300 grams turnips, peeled and diced
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon corriander powder
- 0.5 teaspoon cayenne pepper
- 400 milliliters coconut milk, full-fat
- 250 milliliters chicken broth
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
1. Begin by preparing the chicken: cut the chicken breast into bite-sized cubes, and season with a pinch of salt and black pepper. Set aside.
2. Peel and dice the turnips into small cubes approximately 1-inch thick to resemble potatoes as closely as possible.
3. Heat 1 tablespoon of coconut oil in a large skillet or pot over medium heat. Add the diced chicken and sauté for about 5-7 minutes until the chicken is browned on all sides but not fully cooked. Remove from the skillet and set aside.
4. In the same skillet, add another tablespoon of coconut oil, then add the chopped onion. Sauté for 3-4 minutes until the onion is translucent.
5. Add minced garlic and grated ginger to the skillet, cooking for about 1 minute until fragrant.
6. Stir in the curry powder, cumin, coriander, and cayenne pepper, cooking for an additional minute to toast the spices.
7. Add the diced turnips to the skillet and stir to coat thoroughly with the spices.
8. Return the browned chicken to the skillet with the turnips.
9. Pour in the coconut milk and chicken broth, stirring to combine all the ingredients.
10. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet or pot. Allow to simmer for 25-30 minutes, or until the turnips are tender and the chicken is cooked through.
11. Stir in lemon juice and season with additional salt and pepper to taste.
12. Garnish with freshly chopped cilantro before serving.
13. Serve your low-carb curry hot, optionally alongside a low-carb flatbread or cauliflower rice.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 7559 mg | 329% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 29.4 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 305 mg | 23% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3453 mg | 73% | |
*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.
