Low Carb Chicken Curry

Name: Low Carb Chicken Curry
Ingredients: 1 (284 ml) can korma curry paste; 3/4 cup chicken stock (or water, half the can); 1 cup sour cream (or yogurt); 3 -4 boneless skinless chicken breasts, cubed; 2 -3 cups cauliflower florets; 2 cups green beans; 1 onion; 3 garlic cloves; 2 cups sliced mushrooms (or halved); salt; pepper

11 ingredients

7 steps

Ingredients

1 (284 ml) can korma curry paste
3/4 cup chicken stock (or water, half the can)
1 cup sour cream (or yogurt)
3 -4 boneless skinless chicken breasts, cubed
2 -3 cups cauliflower florets
2 cups green beans
1 onion
3 garlic cloves
2 cups sliced mushrooms (or halved)
salt
pepper

Directions

1

Put Cauliflower flourettes, green beans and a pinch of salt in a microwave safe bowl - cover and nuke until fork tender - approximately 8 minutes. Set aside
2

In a fairly large frying pan or pot pour enough oil to cover the bottom - saute onion (sliced or chunked) - for about a minute - add mushrooms and a pinch of salt. Saute for approximately 5 more minutes - add garlic - saute for 1 more minute.
3

Add chicken - and saute all together for approximately 6 minutes or until the chicken is mostly cooked (this will depend on the size of your pieces). When you have reached this point - add Curry paste - chicken stock or water and mix together well.
4

Cover - reduce heat to a simmer and cook for 20 minutes.
5

Add sour cream or yogurt and microwaved vegetables. Mix together well.
6

Let mixture rest for approximately 5 minutes to intermingle the flavours into the vegetables.
7

Serve on its own or with Naan or Pita to absorb the sauce.