Low Carb Chicken Curry with Vegetables

Delight in the rich, aromatic flavors of this Low Carb Chicken Curry with Vegetables—a comforting, wholesome dish perfect for weeknight dinners or meal prep. Juicy, tender bite-sized chicken pieces are simmered in a creamy, spiced coconut milk curry alongside vibrant vegetables like red bell pepper, zucchini, and broccoli. Seasoned with warming curry powder, turmeric, and a hint of cayenne, this low-carb curry is both flavorful and health-conscious, making it a great option for those seeking keto-friendly or gluten-free recipes. Ready in just 45 minutes, it’s an effortless yet satisfying meal that pairs beautifully with fresh cilantro and a squeeze of lime for a zesty finish.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breasts
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 1 Red bell pepper, sliced
• 1 medium Zucchini, sliced
• 1 cup Broccoli florets
• 1 can Coconut milk (unsweetened, full-fat)
• 2 tbsp Curry powder
• 1 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 0.25 tsp Cayenne pepper
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

Heat olive oil in a large skillet or pot over medium heat.

Step 3

Add the chopped onion and sauté until translucent, about 4-5 minutes.

Step 4

Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.

Step 5

Add the sliced red bell pepper, zucchini, and broccoli florets. Cook for about 3-4 minutes, stirring occasionally, until they begin to soften.

Step 6

Push the vegetables to the side of the skillet and add the chicken pieces. Cook the chicken until it is browned on all sides, about 5-6 minutes.

Step 7

Mix in the curry powder, coriander powder, turmeric, cayenne pepper, salt, and black pepper, coating the chicken and vegetables evenly with the spices.

Step 8

Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Garnish the curry with fresh chopped cilantro and serve hot with lime wedges on the side.

Nutrition Facts

Serving size	(1527.2g)

Amount per serving	% Daily Value*
Calories	2108.1

Total Fat 142.1g	0%
Saturated Fat 93.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 6904.4mg	0%
Total Carbohydrate 63.7g	0%
Dietary Fiber 22.2g	0%
Total Sugars 28.2g
Protein 160.3g	0%

Vitamin D 4.5IU	0%
Calcium 297.5mg	0%
Iron 30.9mg	0%
Potassium 3377.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 29.5%

Carbs: 11.7%