Chicken Curry -low carb

 Low Carb Chicken Curry

Makes 4 small servings

1-3 tablespoons of oil, butter
1 small onion, chopped
2 cloves of garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon of garam marsala
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/16 teaspoon pure stevia extract
1/8-1/4 teaspoon sea salt
3 boneless chicken thighs or 2 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt or pureed cottage cheese
3/4 cup coconut milk (lite, if you prefer)
1/2 lime, juiced
1/4 teaspoon cayenne pepper

Saute onion until brown. Add garlic, curry, cinnamon, paprika, bay leaf, ginger, sweetener, and sea salt, stir around pan for 2 minutes. Use a food processor to puree cottage cheese or yogurt with coconut milk and tomato paste. Add chicken and coconut milk mixture to pan. Bring to a boil, reduce heat, squeeze in the lime juice, simmer -20 mins. Remove bay leaf, stir in cayenne pepper. Finish with more lime juice to taste, serve over riced cauliflower.


Riced Cauliflower

Makes four small servings

4 cups of fresh grated cauliflower
1 tablespoon organic unsalted butter
1/2 crumbled organic boullion cube (watch out for MSG!)

Grate cauliflower with a cheese grater. Add butter to a pan over medium heat. Stir fry cauliflower for 2 minutes, crumbling the boullion cube over it during the cooking process. Cook until just tender, and remove from pan.

~3g net carbs per serving

Garnished with fresh cilantro and a squeeze of lime, mm-mmmm