Low Carb Potato and Chicken Curry
Indulge in the rich, aromatic flavors of Low Carb Potato and Chicken Curry, a delicious twist on a classic comfort dish that swaps starchy potatoes for tender, nutrient-packed turnips. Perfect for those following a low-carb or keto lifestyle, this hearty curry features juicy chicken breast simmered in a creamy coconut milk base scented with warming spices like curry powder, cumin, and coriander. The turnips perfectly mimic the texture of potatoes, absorbing the vibrant flavors of garlic, ginger, and cayenne pepper for a satisfying, guilt-free meal. Ready in under an hour, this one-pot recipe is ideal for weeknight dinners and pairs beautifully with cauliflower rice or keto-friendly flatbread. Garnished with fresh cilantro and a touch of zesty lemon juice, it's a wholesome dish that's packed with taste and tailored for a health-conscious crowd.
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Ingredients
- 500 grams chicken breast, boneless and skinless
- 300 grams turnips, peeled and diced
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon corriander powder
- 0.5 teaspoon cayenne pepper
- 400 milliliters coconut milk, full-fat
- 250 milliliters chicken broth
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
1. Begin by preparing the chicken: cut the chicken breast into bite-sized cubes, and season with a pinch of salt and black pepper. Set aside.
Step 2
2. Peel and dice the turnips into small cubes approximately 1-inch thick to resemble potatoes as closely as possible.
Step 3
3. Heat 1 tablespoon of coconut oil in a large skillet or pot over medium heat. Add the diced chicken and sauté for about 5-7 minutes until the chicken is browned on all sides but not fully cooked. Remove from the skillet and set aside.
Step 4
4. In the same skillet, add another tablespoon of coconut oil, then add the chopped onion. Sauté for 3-4 minutes until the onion is translucent.
Step 5
5. Add minced garlic and grated ginger to the skillet, cooking for about 1 minute until fragrant.
Step 6
6. Stir in the curry powder, cumin, coriander, and cayenne pepper, cooking for an additional minute to toast the spices.
Step 7
7. Add the diced turnips to the skillet and stir to coat thoroughly with the spices.
Step 8
8. Return the browned chicken to the skillet with the turnips.
Step 9
9. Pour in the coconut milk and chicken broth, stirring to combine all the ingredients.
Step 10
10. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet or pot. Allow to simmer for 25-30 minutes, or until the turnips are tender and the chicken is cooked through.
Step 11
11. Stir in lemon juice and season with additional salt and pepper to taste.
Step 12
12. Garnish with freshly chopped cilantro before serving.
Step 13
13. Serve your low-carb curry hot, optionally alongside a low-carb flatbread or cauliflower rice.
Nutrition Facts
| Serving size | (1656.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2189.8 |
| Total Fat 143.8g | 0% |
| Saturated Fat 112.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 425mg | 0% |
| Sodium 7559.1mg | 0% |
| Total Carbohydrate 63.8g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 29.4g | |
| Protein 172.2g | 0% |
| Vitamin D 65IU | 0% |
| Calcium 305.2mg | 0% |
| Iron 30.4mg | 0% |
| Potassium 3452.9mg | 0% |
Source of Calories