Curried Chicken

Nut-Free | Egg-Free

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

East meets low-carb West with this Indian-inspired dish. It’s perfect for topping plain cauliflower rice.

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch cubes
• ¼ cup chopped onion
• 1½ teaspoons curry powder
• ½ teaspoon salt
• ¼ teaspoon ground cumin
• ½ cup sour cream

In a medium skillet over medium-high heat, heat the oil until hot. Add the chicken and cook, stirring occasionally, until browned, 7 to 9 minutes. Stir in ⅓ cup water and the onion, curry powder, salt, and cumin. Reduce the heat, cover, and simmer until the chicken is fully cooked, about 10 minutes.

Remove from the heat and stir in the sour cream.

Notes

Almond milk cream cheese spread or coconut cream are great dairy-free alternatives to the sour cream.

Nutritional Data

341 calories, 28g fat, 403mg sodium, 0g fiber, 2g carbohydrates, 19g protein

2g net carbs, 2% carbs, 23% protein, 75% fat