Sunday evenings used to be our splurge meals. We would be so wiped out from the weekends that we would just get takeout, sit in front of the tube and binge watch Netflix. One of our favorites, partly because it lends itself well to takeout, but also because we just love it is Indian and Thai food. Give us a spicy curry dish any day! Now that we’ve been going strict on our keto/low carb plan we changed our favorite takeout to a healthy, easy make at home version. We hope you will find this as indulgent as we did!  

I think one of the best things about a curry is it’s warming, hearty and can be easily changed up depending on what you have on hand. With this recipe, we made it so much faster by using the white meat of a rotisserie chicken we had on hand. For the veggies, we are using onion, broccoli, mushrooms and chayote squash – we had everything except the chayote…I picked this up at the store specifically for this dish. You could easily substitute an zucchini if you want, however we like that the chayote still keeps its crunch and adds some texture to the dish.

For the sauce, I really like this red curry paste from Thai Kitchen. I usually make this more ‘red’ by adding in some tomatoes, but decided to keep the carb count down a bit by not adding that. We prefer the curry flavor to be extra bold so we added an additional Tbsp of powdered curry powder. It actually resulted in more of a yellow curry (shall we call it an orange curry?), but the flavor is so fantastic we think you can’t go wrong here.

We also did an easy spiced cauli rice that so reminds us of the Indian spiced rice you get with your takeout and garnished with some cilantro and green onion. We hope you enjoy this take-out made take-in!

Keto/Low Carb Spicy Chicken Curry & Cauli-Rice

For the Curry:

Rotisserie chicken, white breast meat, cubed
1/2 small yellow onion, diced
1.5 cups Broccoli, chopped into florets
1 Chayote, diced
6 Cremini Mushrooms, sliced
1 clove garlic, minced
1 Tbsp ginger, minced
2 Tbsp red curry paste
1 Tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp red chili flakes (for spicier)
1 15oz can of Coconut Milk (I like Thai Kitchen)
salt and pepper
Optional garnish:
green onions
cilantro

Heat a large high sided skillet on stovetop on medium heat, add in 2 Tbsp grapeseed oil, add in onion. Saute for 3 minutes until softened. Add in chayote, broccoli and onions – turning up the heat a bit to med-high to get some browning, cook for another 5 minutes. Temporarily take the pan off the burner, turn your heat down to medium. Add in your ginger, garlic, curry paste, curry powder, turmeric, cumin and chili flakes – stir and put back on burner to toast the spices. Cook for one minute. Add in your coconut milk, chicken, salt and pepper to taste. Bring to a boil, then simmer for 10 minutes to let the flavors meld. Serve on top of our spiced cauli rice and garnish with cilantro and green onion.

Serves: 6

Estimated Nutrition Stats (just the curry): Calories – 163 | Carbs 7g | Net carbs – 5g | Fat 10g | Protein 10g | Fiber2g.

For the Cauli-Rice

2 pats butter
1lb frozen riced cauliflower
1 clove garlic, minced
1 tsp cumin seeds
1/2 tsp turmeric
2 tsp cilantro, chopped
2 tsp green onion, chopped

Serves: 4

Estimated Nutrition Stats (for the cauli-rice): Calories – 55 | Carbs 5g | Net carbs – 2g | Fat 2g | Protein 3g | Fiber 3g.

NOTE: The nutrition stats I get are after putting the recipe in MyFitnessPal.com. I do the best I can with what I’ve input, but I cannot guarantee 100% accuracy.

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