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Low Carb Chicken Curry with Flat Bread

Amazing low carb, trim healthy mama s, chicken curry with flatbread!

If you are looking to change up your regular menu, try this chicken curry. As is my normal, this recipe is easy! I try to create recipes that are trim healthy mama approved, family friendly, and easy! This recipe fits all of these requirements. I have had curry in a couple restaurants, the taste was great but they were too hot. I can handle some heat, but not those recipes.

As written, this is a dairy free curry.

I know some people are trying to limit their dairy. If you trying to limit dairy, give this recipe a try. The flatbread is not dairy free though. If you aren’t worried about dairy and don’t have canned coconut milk, substitute the canned coconut milk with half heavy cream and half unsweetened almond milk. And don’t be concerned about the coconut milk giving off flavor. My hubby hates coconut and couldn’t taste anything coconutty.

This recipe is a little brothy so you can use the low carb flatbread to soak up the juices.

Another option is to serve it over cauliflower rice. Adjust the seasonings to your family’s tastes. I kept the heat kind of low. Of course if you are one of the people that think cilantro tastes like soap, you won’t add it. But, if you like cilantro, I highly suggest the garnish. It really adds a nice flavor. This is a crockpot recipe too! I use my Ninja Foodi and that makes it even easier.

Let’s talk about the flatbread.

This flatbread is really good. It is spongey and did a great job soaking up the curry. It is super easy to make. The most time consuming part is most likely shredding the cheese. It is so easy to make, don’t omit if you are worried about time. It really won’t add that much time, but takes the dish to the next level!

Low Carb Chicken Curry with Flatbread

Ingredients

  • 2 Lb Chicken Breasts, or Thighs, cubed
  • 13 oz Can Coconut Milk
  • 2 T Ghee or other Fat of Choice
  • 1/2 T Garam Marsala
  • 1 t Powdered Ginger or 1/2 T Fresh, grated
  • 1 t Salt
  • 1 1/2 t Ground Cumin
  • 1/2 t Black Pepper
  • 1 t Curry, I had red
  • 1 t Garlic Powder or 1 T Minced
  • 2 t Turmeric
  • 14.5 oz Canned Diced Tomatoes, drained
  • 8 oz Tomato Sauce
  • 1/2 C Chopped Cilantro

Low Carb Flatbread Ingredients

  • 2 Eggs, whisked
  • 2 t Baking Powder
  • 1/2 t Salt
  • 2 T Non-fat Greek Yogurt
  • 1 1/2 C Almond Flour
  • 2 C Shredded Mozzarella

Instructions

  • In a skillet-or if use your pressure cooker, set it to sauté- over medium heat, add the ghee and the chicken. Cook for a minute or two.
  • Add all of the seasonings to the skillet. Stir and cook for a couple minutes.
  • Add the fresh garlic and ginger if you aren't using powdered.
  • Stir. Transfer seasoned chicken to your crockpot. Add canned tomatoes and the coconut milk. If your coconut milk separated like with a thick cream and liquid, it's fine. Place the lid on and cook on low for 4-5 hours. Or high for 2-3 hours.
  • When it's finished cooking, stir.
  • Make the flatbread. Beat eggs in a medium to small bowl.
  • Add the baking powder and whisk.
  • Add the Greek yogurt and whisk again.
  • Add the salt for a final whisk.
  • Mix together the almond flour and shredded mozzarella.
  • Add the liquid to the dry. Mix well.
  • Knead for a few minutes.
  • Shape into a small log.
  • Divide into 5 equal pieces. Make into small balls on parchment paper.
  • Roll into flatbread pieces.
  • Bake at 400 for 12-15 minutes.
  • Serve hot curry in a bowl topped with chopped cilantro. With a piece of the low carb flatbread.

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