Curry In A Hurry 🍛 (2024)

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• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 Minutes
• Difficulty Level: Easy
• Recipe Makes 4 Servings

• 2 tablespoons avocado oil
• 1 pound chicken thighs
• 1 cup cauliflower
• 1 cup green beans
• 1 cup bell peppers
• 1 cup zucchini
• 1 jar of Maya Kaimal Madras Curry Simmer Sauce

• ¼ cup minced cilantro
• ¼ cup pickled onions
• 2 serranos, thinly sliced

• Chicken thighs: Use boneless skinless chicken breast if you don't have chicken thighs.
• Leftover chicken: If you have leftover chicken from another meal, you can repurpose it in this dish. Just remember to adjust the cooking time.
• Cauliflower: Cauliflower is a versatile vegetable, but if you're looking for a change, use broccoli florets or diced turnips as low-carb alternatives.
• Green beans: Swap green beans with asparagus spears or sliced Brussels sprouts to add a delicious twist to your low-carb curry.
• Zucchini: Zucchini is great for adding texture, but if you're looking for a substitute, use yellow squash or thinly sliced daikon radish.
• Maya Kaimal Sauce: If you can't find this Indian sauce at the local grocery store, you can blend ginger, garlic, lemon, juice, and other robust spices. Another great alternative is a keto-friendly curry sauce or seasoning you can easily get from a grocery store!
• Toppings: Customize toppings to your liking! Try fresh basil or parsley instead of cilantro, marinated red onions instead of pickled onions, and jalapeños for a milder heat.

• Turmeric: Add turmeric powder to give your keto curry chicken a vibrant golden hue.
• Red chili flakes: If you enjoy a bit of heat, add red chili flakes or cayenne pepper for an extra kick.
• Fresh cilantro: Besides the minced cilantro for topping, you can chop some fresh cilantro leaves into the curry during cooking for added freshness.
• Cumin: A pinch of ground cumin can lend a warm and earthy note to the dish.

• Large 10" skillet
• Spatula
• Chopping board
• Knife

• Large 10" skillet: If you don't have a large 10" skillet, use a frying pan or a sauté pan of a similar size. Just make sure it has enough surface area to accommodate all the ingredients.

• Stir-frying
• Simmering

• Keto naan bread: Accompany your keto curry with warm Keto Naan or low-carb tortillas. These are perfect for scooping the delicious curry sauce.
• Broccoli salad: Serve your low-carb chicken curry with a vibrant Keto Broccoli Salad. Add some vibrant colors to your plate!
• Mexican cauliflower rice: Curry bowls are a great way to savor the chicken curry combo meal! Serve the curry over a fluffy bed of Mexican Cauliflower Rice.
• Grilled veggies: Serve a good portion of Grilled Vegetables with our chicken curry and enjoy a complete meal!

• Increase the vegetable ratio: Boost the nutritional profile by increasing the ratio of vegetables in the recipe. Add more cauliflower, green beans, bell peppers, and zucchini to the dish, making it richer in vitamins, minerals, and fiber.
• Use organic chicken thighs: Look for packages labeled with the USDA Organic seal, indicating that the chicken has been fed an organic diet.

• Utilize kitchen tools for efficiency: Use a mandoline slicer to speed up the slicing process. These tools can help you achieve consistent and uniform cuts in less time.

• Marinate the chicken: If desired, marinate the chicken thighs beforehand. This allows the chicken to absorb the flavors, reducing the prep time when it's time to cook.

• Refrigerator: Allow the keto curry to cool to room temperature before storing. Then, transfer it to an airtight container or a resealable bag. Store it in the refrigerator for up to 2-3 days.
• Freezer: Transfer the cooked curry to a freezer-safe container and use it within 3 months.

• Oven: Preheat the oven to 350°F (175°C). Transfer the curry to an oven-safe dish, cover it with foil, and heat for 20-25 minutes or until bubbly.
• Stove: Transfer the curry to a saucepan or skillet and heat over medium heat, stirring occasionally, until it reaches a desired temperature. This usually takes about 5-10 minutes.

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