keto chicken curry

This is another recipe my husband developed for a quick, nutritious and delicious lunch, but it also works great for dinner. This keto version substitutes white rice with cauliflower rice and cuts back on the Patak’s paste. The addition of fresh tomatoes means this dish is fresh tasting without a lot of prep and comes together in a few easy steps.

You can obviously add more curry paste to kick up the flavor, or use Patak’s hot to kick up the heat. We use curry powder to add more flavor without adding calories or carbs. Adding diced scallions at the end gives the dish a nice crunch of freshness at the end.

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Keto Chicken Curry

Yield: 6

Author: Lisa Hemmerle

This is a keto take on chicken curry using Patek's curry paste, which I love, but needed a healthier version we could eat weekly because we love it so much

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds chicken breast
• 2 packages of cauliflower rice (I used Earthly Choice)
• 2 tablespoons of Patek's curry paste (mild or hot - I love the hot!)
• 4-5 fresh tomatoes diced (I used campari tomatoes that were starting to turn)
• 1/2 tablespoon of curry powder

Instructions

1. Dice chicken
2. Dice tomatoes
3. Heat olive oil in in a pan, we use a wok
4. Cook chicken nearly through
5. Add Patak's curry paste and curry powder. Let it simmer for 2 minutes
6. Add cauliflower rice and heat through, about 2 minutes
7. Add tomatoes and continue cooking for about 2 minutes
8. Serve and enjoy!

Nutrition Facts

Calories

190.9

Fat

6.77 g

Sat. Fat

0.96 g

Carbs

5.97 g

Fiber

2.74 g

Net carbs

3.23 g

Sugar

2.57 g

Protein

26.12 g

Sodium

221.93 mg

Cholesterol

72.58 mg

Did you make this recipe?

Tag @elevateherworld on instagram and hashtag it # keto