Low Carb Curry Chicken

I love curry chicken, this low carb curry chicken is full of flavor and delicious!

I grew up eating curry chicken and it is very much a big part of my culture. Traditionally, we  eat curry chicken with Roti or white rice. Since my new low carb lifestyle does not allow flour, Roti’s are definitely out of the question.  So I ate this with the closest thing I could fine to white rice (cauliflower rice).

I hope you enjoy this recipe, it brings me great joy to make it for all of you.


1 1/2 lb Chicken Breast

2 Cloves Garlic ( sliced)

2 Inch Piece of Ginger (sliced)

2 Roma Tomatoes

3 Tablespoons curry powder

1/2 large onion (chopped)

2 teaspoon cumin

2 teaspoon turmeric

1 teaspoon salt

1 teaspoon habanera pepper sauce (optional)

1/2 cup warm water

1 cup water


Marinate the chicken for 1hour with green seasoning or safrito.

Heat Oil in pan

Mix Curry powder with 1/2 cup warm water to dissolve

Add the ginger and garlic to the pan and pan fry until brown but now burnt.

Remove the ginger and garlic and discard.

Add chicken and include any marinate that is left in the bowl and the curry mixture

Cook over medium heat for 10 minutes stirring frequently.

Add the tomatoes, onions, cumin, turmeric, salt, pepper and 1 cup water.

Cover and cook over medium low heat

for about 20 minutes.

Serve with Cauliflower rice

Serves 4

About Jay

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3 Responses to “Low Carb Curry Chicken”

  1. Victoria says:

    Looks good although I hope you mean “not burnt” not “now burnt” lol – I might try this with tofu later, looks very aromatic and yum.

  2. Jay says:

    Hi Stephen, stay tuned I have so many great dishes to come: )

  3. Stephen Peters says:

    Great recipes. Thank you and keep cooking some good groceries. Low carb seems limited.



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