Saturday, October 16, 2010

Low Carb Chicken Curry

This is a very hearty dish with a little heat. If you prefer a more mild flavor just omit the jalapenos or red pepper flakes. It can be eaten as a stew or served over low carb pasta. I never hear any complaints when I make this delicious dish. It's out of this world!

  • 3 large chicken breasts cut into bite size pieces
  • 2 tablespoon of coconut oil or olive oil for frying
  • 1 large bell pepper diced
  • 4 sliced green onions
  • 2 jalapenos or 1/2 teaspoon red pepper flakes
  • 2 teaspoons curry powder
  • 1 cup chicken broth
  • 1-13.5 oz can of coconut milk
  • salt and pepper to taste
  • 1 lb Dreamfields spaghetti

Heat the oil in a large frying pan over medium high heat. Add chicken and saute until golden brown and thoroughly cooked. Remove chicken and set aside. Add the diced vegetables, pepper flakes and more oil if needed, to the same pan and cook until tender-crisp. Add the curry powder, coconut milk, chicken broth and simmer for 10-15 minutes. Serve over cooked pasta. This recipe is so easy and Ooh so good!

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  1. Mmmmmmm! This looks so good. You do love your jalapenos! ~Love ya Sis <3

  2. This sounds so yummy! I can't wait to try it!

  3. This is my favorite!! I added garlic and ginger while cooking up the chicken. I then added some mango coconut sauce when it was finished! I had some left overs and had it tonight with lime juice and peanut sauce! OMG this dish is so yummy!


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