Does anyone know any good low carb chicken curry recipes?

Low carb but High Cal. Does it help?





2 Tbsp. vegetable oil


1 1/2 tsp. whole black peppercorns


3 1-1/2-inch pieces of cinnamon stick


10 whole cloves


8 whole cardamom pods


3 dried red chilies


1 Tbsp. fresh, grated ginger


8 chicken thighs, skinned


1 14-oz. can coconut milk


salt to taste


Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk. Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.





Total Calories: 2260


Fat: 137 grams


Carbs: 13 grams


Fiber: 0 grams


Protein: 244 gramsDoes anyone know any good low carb chicken curry recipes?
yeah, hold the rice. seriously though tandoori or tikka chicken is virtually carb freeDoes anyone know any good low carb chicken curry recipes?
try www.currycomplete.com
Try this recipe. I swear by Shapes recipes they are wonderful. They also have a recipe locator were you can look up any recipe you want.





Have fun,


Caroline
This was a surprising hit, just remember if you do not like one ingredient sub it for something you do like.


1 whole chicken/(sub 4 chicken breasts)


Cauliflower/(sub green beans, mushrooms, cabbage, asparagus)


Coconut milk/use the cream part to(set aside till the end)


Onions-diced tiny/sub onion powder


Turmeric-2 pinches


Cinnamon- 1 tiny dash


Take the chicken, water to cover, fresh chopped garlic, diced onions, salt %26amp; white pepper, dash of nutmeg and the cocnut milk and simmer for 45 min to 2hours. 25 mintues before it is done put in the califlower or crufiuruoes veggie, if using aspargus or green beans then 10 mintues before it is done, also add the the cocnut cream, stir and let simmer down till your happy with the thickness, if in a rush then make a slurry out of equal part cornstarch and water, add slowly to stew till you like what you see.
Here are some





http://lowcarbdiets.about.com/od/maindis鈥?/a>





http://www.lowcarb.ca/karen/recipe061.ht鈥?/a>





http://forum.lowcarber.org/showthread.ph鈥?/a>
chicken vindaloo





4 x 170g/6oz chicken breasts, skinned and boned


2 onions, thinly sliced


6 garlic cloves, crushed


1 x 2陆 cm/1in piece fresh root ginger, peeled and chopped


284ml/陆 pint chicken stock made with Bovril


2 tsp turmeric


2 tomatoes, skinned and chopped





For the vindaloo paste:


2 tsp cumin seeds


2 hot dried red chillis


1 tsp black peppercorns


1 tsp cardamom seeds


1 tsp fenugreek seeds


1 tsp black mustard seeds


1 tsp ground cinnamon


1 tbsp white wine vinegar


陆 tsp salt


1 level tsp soft brown sugar











1. Make the vindaloo paste. Put all the whole spices in a mortar or a spice grinder or coffee grinder, and grind to a powder. Mix with the cinnamon, wine vinegar, salt and brown sugar.





2. Cut the chicken into large chunks. Rub the vindaloo paste all over the chicken, then place in a bowl. Marinate for 1 hour.





3. Put the onions, garlic, ginger and chicken stock in a large heavy pan. Cover and bring to the boil. Boil for 10 minutes, then uncover the pan and simmer gently for 20 minutes, until the onions are tender and golden. Stir in the turmeric and cook for 2 minutes.





4. Add the chicken, tomatoes and 142ml/录 pint water. Bring to the boil, then reduce the heat and simmer for at least 45 minutes, until the chicken is cooked and the sauce has thickened.
Easy Turmeric Chicken Curry


Serves 4





1 500g small chicken


1 stalk curry leaves


1 tsp minced garlic


1 tsp minced ginger


1 tbsp turmeric powder


1 cup low-fat evaporated milk





1. Cut chicken into bite-sized pieces and brown in a non-stick wok. Add curry leaves to crisp in the hot oil rendered from the chicken skin.


2. Add minced garlic, ginger and turmeric and stir fry quickly.


3. Add low-fat evaporated milk and enough water to cover chicken pieces.


4. Bring mixture to a boil and turn down to simmer 15 minutes. Season to taste and serve with white rice or bread.





~~~~~ Enjoy! ~~~~~ _;-)