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Sunday, October 12, 2014


This fruity chicken curry with coconut milk has a full-bodied flavor with sweet, salty and spicy flavors mingling together in a most delightful way. This chicken curry is such an easy, quick meal to prepare as you start out with a store-bought roasted chicken!   This recipe is in Low-Carbing Among Friends, Volume 1.  I just used rotisserie chicken from the grocery store - actually from the equivalent of Costco.

2 tbsp olive oil, divided (30 mL)
1/2 cup chopped onion (125 mL)
1 small red pepper, chopped
11/2 tsp crushed garlic (7 mL)
1 tbsp curry powder, OR to taste (15 mL)
1 tbsp sugar substitute to equal 1 tbsp sugar (15 mL)
1 tsp seasoning salt (5 mL)
1 tsp basil (5 mL)
4 cups chopped, cooked chicken (1 L)
  (1 roast chicken)
15 oz can peach halves in juice, drained, OR better yet, use fresh peaches! (444 mL)
1 cup coconut milk (250 mL)
1/2 cup water (125 mL)
2 tbsp fresh cilantro, chopped, optional (30 mL)

In large frying pan, heat 1 tbsp (15 mL) olive oil and add onion.  Stir fry until turning translucent.  Add red pepper and stir fry until almost tender along with crushed garlic.  Stir curry powder, sugar substitute, seasoning salt and basil into vegetables.  Add remaining olive oil.  Add chicken and stir fry briefly. Stir in chopped peaches. Pour in coconut milk and water; cook until coconut milk reduces to desired thickness.  Taste and add extra curry powder, if necessary.  Stir in cilantro, if using, and serve over Cauli-Fried Rice, page 50.

Helpful Hints:  You’re welcome to start with raw chicken breasts, sliced into cubes – 4 large chicken breasts should do it.  Stir-fry the chicken until turning white and set aside.  If the peaches were in light syrup, drain, and rinse the peaches.  If you’d like to use the whole can of coconut milk, the carbs will be just over 10 grams.

Yield:   5 servings
1 serving
322.1 calories
18.3 g protein
23.5 g fat
9.5 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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