Does anyone know any good low carb chicken curry recipes?

Answer 1

Low carb but High Cal. Does it help?

2 Tbsp. vegetable oil
1 1/2 tsp. whole black peppercorns
3 1-1/2-inch pieces of cinnamon stick
10 whole cloves
8 whole cardamom pods
3 dried red chilies
1 Tbsp. fresh, grated ginger
8 chicken thighs, skinned
1 14-oz. can coconut milk
salt to taste
Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk. Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.

Total Calories: 2260
Fat: 137 grams
Carbs: 13 grams
Fiber: 0 grams
Protein: 244 grams

Answer 2

chicken vindaloo

4 x 170g/6oz chicken breasts, skinned and boned
2 onions, thinly sliced
6 garlic cloves, crushed
1 x 2½ cm/1in piece fresh root ginger, peeled and chopped
284ml/½ pint chicken stock made with Bovril
2 tsp turmeric
2 tomatoes, skinned and chopped

For the vindaloo paste:
2 tsp cumin seeds
2 hot dried red chillis
1 tsp black peppercorns
1 tsp cardamom seeds
1 tsp fenugreek seeds
1 tsp black mustard seeds
1 tsp ground cinnamon
1 tbsp white wine vinegar
½ tsp salt
1 level tsp soft brown sugar



1. Make the vindaloo paste. Put all the whole spices in a mortar or a spice grinder or coffee grinder, and grind to a powder. Mix with the cinnamon, wine vinegar, salt and brown sugar.

2. Cut the chicken into large chunks. Rub the vindaloo paste all over the chicken, then place in a bowl. Marinate for 1 hour.

3. Put the onions, garlic, ginger and chicken stock in a large heavy pan. Cover and bring to the boil. Boil for 10 minutes, then uncover the pan and simmer gently for 20 minutes, until the onions are tender and golden. Stir in the turmeric and cook for 2 minutes.

4. Add the chicken, tomatoes and 142ml/¼ pint water. Bring to the boil, then reduce the heat and simmer for at least 45 minutes, until the chicken is cooked and the sauce has thickened.

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Easy Turmeric Chicken Curry
Serves 4

1 500g small chicken
1 stalk curry leaves
1 tsp minced garlic
1 tsp minced ginger
1 tbsp turmeric powder
1 cup low-fat evaporated milk

1. Cut chicken into bite-sized pieces and brown in a non-stick wok. Add curry leaves to crisp in the hot oil rendered from the chicken skin.
2. Add minced garlic, ginger and turmeric and stir fry quickly.
3. Add low-fat evaporated milk and enough water to cover chicken pieces.
4. Bring mixture to a boil and turn down to simmer 15 minutes. Season to taste and serve with white rice or bread.

~~~~~ Enjoy! ~~~~~ _;-)

Answer 5

This was a surprising hit, just remember if you do not like one ingredient sub it for something you do like.
1 whole chicken/(sub 4 chicken breasts)
Cauliflower/(sub green beans, mushrooms, cabbage, asparagus)
Coconut milk/use the cream part to(set aside till the end)
Onions-diced tiny/sub onion powder
Turmeric-2 pinches
Cinnamon- 1 tiny dash
Take the chicken, water to cover, fresh chopped garlic, diced onions, salt & white pepper, dash of nutmeg and the cocnut milk and simmer for 45 min to 2hours. 25 mintues before it is done put in the califlower or crufiuruoes veggie, if using aspargus or green beans then 10 mintues before it is done, also add the the cocnut cream, stir and let simmer down till your happy with the thickness, if in a rush then make a slurry out of equal part cornstarch and water, add slowly to stew till you like what you see.

Answer 6

elements * a million tbsp Oil * 10g Butter * 3 Cloves Garlic, overwhelmed * a million Medium Onion, finely chopped * 2 tbsp Garam Masala * a million tsp floor Coriander * ½ tsp dried mint * 570g Boneless, Skinless chicken Breast, diced * 2 hundred ml water approach a million. warmth the oil and butter in a wok or large, heavy frying pan. upload the garlic and onion and stir fry for more effective or less 5 minutes till onion is golden. 2. Stir interior the garam masala, coriander and mint. upload the chicken and cook dinner over a average warmth for 5 minutes, stirring often times. 3. upload the water, stir, and simmer and not using a lid for 10-quarter-hour till the chicken is cooked and sauce has thickened. in case you want clean coriander, stir in a tablespoon, chopped, earlier to serving.

Answer 7

Try this recipe. I swear by Shapes recipes they are wonderful. They also have a recipe locator were you can look up any recipe you want.

Have fun,
Caroline

Answer 8

yeah, hold the rice. seriously though tandoori or tikka chicken is virtually carb free

Answer 9

Here are some

http://lowcarbdiets.about.com/od/maindishes/r/thaichicken.htm

http://www.lowcarb.ca/karen/recipe061.html

http://forum.lowcarber.org/showthread.php?t=96553

Answer 10

try www.currycomplete.com