Crisp Air Low Carb Curry (Printable)
A vibrant low carb curry featuring lean chicken and fresh vegetables, ideal for wholesome meals.
# List of ingredients:
→ Protein
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
→ Vegetables
02 - 1 medium zucchini, diced
03 - 1 medium red bell pepper, diced
04 - 0.22 lb green beans, trimmed and halved
05 - 1 small red onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 thumb-sized piece fresh ginger, grated
→ Spices & Flavorings
08 - 2 tbsp curry powder
09 - 1 tsp ground cumin
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp chili flakes (optional)
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Liquids
14 - 13.5 fl oz coconut milk (light for lower fat)
15 - 2 tbsp olive oil
16 - 3.4 fl oz chicken or vegetable broth
→ Garnishes
17 - Fresh cilantro, chopped
18 - 1 lime, cut into wedges
# Steps:
01 - Heat olive oil in a large skillet or pot over medium heat. Add onion, garlic, and ginger; sauté for 2 to 3 minutes until fragrant and softened.
02 - Add chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until beginning to brown.
03 - Sprinkle curry powder, cumin, turmeric, chili flakes, salt, and black pepper over the chicken and aromatics. Stir well to combine.
04 - Add diced zucchini, red bell pepper, and green beans; stir and cook for 2 to 3 minutes.
05 - Pour in coconut milk and broth, bring to a gentle simmer.
06 - Reduce heat to low, cover, and simmer for 15 to 18 minutes, until chicken is fully cooked and vegetables are tender yet crisp.
07 - Taste and adjust salt or spices as needed.
08 - Serve portions garnished with fresh cilantro and a squeeze of lime wedge.
# Expert Advice:
01 -
- It tastes indulgent and warming without derailing your goals, thanks to the coconut milk and lean chicken working together like old friends.
- Everything comes together in under an hour, with most of the time spent letting it bubble away quietly on the stove while you do something else.
- The flavors build and deepen as it simmers, so you're not standing there stirring constantly, just checking in occasionally.
02 -
- Don't skip the initial sauté of onion, garlic, and ginger; this step builds the whole flavor foundation, and if you rush it, everything tastes flat no matter how good the spices are.
- Light coconut milk can sometimes separate or look curdled when it hits the hot curry—this is normal and not a sign anything went wrong, just stir gently and it comes together.
- The vegetables should still have a little firmness when you finish; overcooked zucchini turns to mush and loses the point of why you added it.
03 -
- Make a double batch and freeze half in portions; it thaws beautifully and becomes a weeknight dinner you can trust even when you're too tired to think about cooking.
- Fresh lime juice makes more difference than any other ingredient—bottled tastes flat, but fresh lime wedges squeezed in at the table elevates everything like you've just finished with some invisible magic.