Yellow Chicken Curry

Servings: 4
Calories: 460.9kcal/1928.5kJ (per serving)
Fat: 28.5g (per serving)
Carbs: 8.9g (per serving)
Protein: 42.8g (per serving)

About

A big bowl of yellow chicken curry will warm you right up on a chilly night! The complex flavors of curry are savory, earthy, spicy, and fragrant. With chunky bites of chicken, zucchini, and cauliflower, you won’t be left hungry either! This recipe requires the Carb Manager Yellow Curry Paste made in advance, but you may substitute with a store bought curry paste as well.

Ingredients

1 pound chicken breast, skin removed before eating
2 tablespoon ghee
½ teaspoon salt
½ teaspoon onion powder
2 ½ tablespoons keto yellow curry paste
1 cup coconut milk
½ tablespoon fish sauce (nam pla or nuoc mam)
5 ounce zucchini
4 ounce cauliflower, raw
4 cup chicken broth
15 leaf basil

Instructions

Prepare the chicken breast by chopping it all into 2-inch cubes.
Set a large soup pot over medium heat. Melt the ghee in the pot. Then, toss in the chopped chicken, salt, and onion powder.
Cook the chicken for 3-4 minutes or until it’s cooked on all sides. Stir the curry paste into the pot.
Cover the pot and let the chicken cook with the curry paste for another 3-4 minutes. Then, stir in the coconut milk and fish sauce. Cover the pot once more, and let the ingredients simmer on a low heat for 5 minutes.
Chop the zucchini and cauliflower. Toss these into the curry and gently stir in the chicken broth.
Cover the pot and bring the curry to a boil. Then, reduce the heat to a low simmer. Allow the soup to simmer and reduce with the lid on for 15-20 minutes. In the final 5 minutes of cooking, rip or chop the basil and stir it into the curry.
Enjoy hot!