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Curried Chicken

Take a look at the first ingredient in this recipe-the chicken is skinned, right? Now, that's not because you can't have chicken skin on a low-carb diet, it's because cooking chicken with the skin on in a recipe like this only results in flabby, uninteresting chicken skin.


4 or 5 chicken quarters, skinned and cut up
1 medium onion
1 tbsp butter
1 rounded tbsp curry powder
225 ml double cream
3 or 4 cloves of garlic, crushed
125 ml water


Serves: 4


1. Preheat the oven to 190°C/Gas Mark 5.

2. Arrange the chicken in a shallow baking dish. Chop the onion and scatter it over the chicken.

3. Melt the butter in a small, heavy frying pan and sauté the curry powder in it for a couple of minutes - just until it starts to smell good.

4. Mix together the cream, garlic, water and sautéed curry powder, and pour this over the chicken. Bake it, uncovered, for 60 to 80 minutes, turning the chicken over every 20 to 30 minutes so that the sauce flavours both sides.


5. To serve, arrange the chicken on a platter. Take the sauce in the pan (it will look dreadful, almost curdled, but it will smell like heaven) and scrape it all into your blender. Blend it with a little more water or cream, if necessary, to get a nice, rich, golden sauce. Pour it over the chicken and serve.

Yield:- 4 generous servings, each with 6 grams of carbohydrate and 1 gram of fibre, for a total of 5 grams of usable carbs and 42 grams of protein

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