Low Carb Roasted Vegetable and Chicken Curry
As the temperatures drop, cozy up with a bowl of roasted vegetable and chicken curry. This dish combines tender chicken with a medley of Low-Carb vegetables, all simmered in a rich and flavorful coconut milk sauce. Perfect for those following a Keto or Low-Carb diet, this hearty curry makes for an ideal addition to your list of Keto/Low-Carb cozy comfort dinners that warm both the body and the soul.
How to Make It
Step 1
Preheat the oven to 400°F /200°C. Chop the onion, mince the garlic, dice the ginger, cube the chicken breasts, and chop the red bell pepper, cauliflower florets, and zucchini into bite-sized pieces. In a 9×13 inch casserole dish, add the chopped onion, garlic, ginger, cubed chicken, red bell pepper, cauliflower, zucchini, cumin, turmeric, curry powder, soy sauce, coconut milk, crushed tomatoes, and vegetable broth. Mix everything until completely combined.
Step 2
Cover the casserole dish with a lid or foil, and place it in the preheated oven. Bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through to ensure even cooking.
Step 3
Remove the dish from the oven and stir in the lime juice. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving. Serve hot as is, or over a bed of cauliflower rice, and enjoy!
Ingredients
- Onion, white, yellow or red, raw 0.5 small
- Garlic 2 clove
- Ginger 0.5 tbsp
- Chicken breast, skin removed before cooking 2 lb
- Red pepper 0.5 medium – 2 1/2" diameter x 2 3/4"
- Cauliflower 2 cup, cut pieces
- Zucchini 1 medium
- Cumin, ground 1 tsp
- Turmeric Ground 1 tbsp
- Curry powder 2 tbsp
- Coconut milk, plain or original, lite, not fortified, typically used in cooking 1.5 cup