Low-Carb Chicken Curry


  • 2 tbsp. Coconut Oil
  • 1.5 inch Ginger
  • 1 medium Green Chilli
  • 2 small Shallots
  • 2 cloves Garlic
  • 2 tsp. Turmeric Powder
  • 1 stalk Lemongrass
  • 1/2 cup Coconut Milk (from the can)
  • 1/2 cup Water
  • 1/2 Large Zucchini diced in medallions
  • 1 head of Bok choy chopped
  • 3 large Chicken breast
  • 1/2 tsp. Salt
  • 1 tbsp. Cilantro, chopped
  • (Cauliflower rice- not included in nutrition count)



  1. Bruise 1 stalk Lemongrass. This will help release the aroma when cooking.
  2. With a pestle and mortar, pound 1.5 inch Ginger, 1 Green Chlli, 2 Shallots and 2 cloves Garlic. Alternatively, you can use a blender.
  3. In a pre-heated pot over medium heat, melt 2 tbsp. Coconut Oil. Once hot, add in the pounded ingredients and saute.
  4. After 3-4 minutes, add in 2 tsp. Turmeric Powder and the smashed Lemongrass and saute once again.
  5. Add in Chicken meat and mix well with the sauteed ingredients.
  6. Once the meat is coated, pour in 1/2 cup each Coconut Milk and Water.
  7. Add in 1/2 tsp. Salt and cover the pot. Let everything cook for about 20 minutes or until desired thickness is reached and chicken is cooked through.
  8. Sprinkle 1 tbsp. chopped Cilantro over the top and serve!

*Optional-Serve with cauliflower rice

This makes a total of 3 servings of Low-Carb Chicken Curry. Each serving comes out to be about 493 Calories, 35g Protein, 5g Net Carbs, and 37.5g Protein.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s