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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.