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Looking for an easy keto dinner recipe that can be made in one skillet? This is the perfect low-carb meal for two!
You'll only need a few common ingredients — juicy chicken thighs cooked with cauliflower and homemade curry simmer sauce. This meal is low in carbs and packed with healthy fats and flavour.
Our homemade Curry Simmer Sauce is dairy-free and kid-friendly but you could always add some heat by using cayenne pepper or fresh chillies. Enjoy!
Hands-on Overall
Serving size about 300 g/ 10.6 oz
Nutritional values (per about 300 g/ 10.6 oz)
Net carbs9 grams
Protein34.6 grams
Fat37.5 grams
Calories524 kcal
Calories from carbs 7%, protein 27%, fat 66%
Total carbs14.2 gramsFiber5.2 gramsSugars5.1 gramsSaturated fat24.2 gramsSodium1,301 mg(57% RDA)Magnesium78 mg(20% RDA)Potassium1,100 mg(55% EMR)
Ingredients (makes 2 servings)
- 3/4 cup homemade Curry Simmer Sauce (180 ml/ 6 fl oz)
- 2 to 3 skinless chicken thighs (300 g/ 10.6 oz)
- sea salt and pepper, to taste
- 1/2 medium cauliflower, cut into florets (300 g/ 10.6 oz)
- 2 tbsp ghee or extra virgin olive oil (30 ml)
- 1 tbsp chopped parsley or cilantro to serve
Instructions
- Prepare the homemade Curry Simmer Sauce by following the instructions here. This will take just 15 minutes. Store any leftover curry sauce in the fridge for up to 5 days.
- While the curry sauce is cooking, cut the chicken into about 1 inch (2 cm) pieces. Roughly chop the cauliflower.
- Grease a skillet with ghee (or olive oil) and add the chicken. Cook on medium-high for about 5 minutes, until opaque and lightly browned.
- Add the curry sauce and the cauliflower. Mix to combine and cover with the curry sauce.
- Bring to a simmer, cover with a lid and cook on medium for about 10 minutes.
- Take off the heat. Add some chopped parsley or cilantro. Eat warm or let it cool down and refrigerate for up to 4 days.
Curried Chicken Cauliflower Skillet
Step by Step
Ingredients
- 3/4 cup homemade Curry Simmer Sauce (180 ml/ 6 fl oz)
- 2 to 3 skinless chicken thighs (300 g/ 10.6 oz)
- sea salt and pepper, to taste
- 1/2 medium cauliflower, cut into florets (300 g/ 10.6 oz)
- 2 tbsp ghee or extra virgin olive oil (30 ml)
- 1 tbsp chopped parsley or cilantro to serve
Instructions
- Prepare the homemade Curry Simmer Sauce by following the instructions here. This will take just 15 minutes. Store any leftover curry sauce in the fridge for up to 5 days.
- While the curry sauce is cooking, cut the chicken into about 1 inch (2 cm) pieces. Roughly chop the cauliflower.
- Grease a skillet with ghee (or olive oil) and add the chicken. Cook on medium-high for about 5 minutes, until opaque and lightly browned.
- Add the curry sauce and the cauliflower. Mix to combine and cover with the curry sauce.
- Bring to a simmer, cover with a lid and cook on medium for about 10 minutes.
- Take off the heat. Add some chopped parsley or cilantro. Eat warm or let it cool down and refrigerate for up to 4 days.
Nutrition (per serving, about 300 g/ 10.6 oz)
Calories524kcal
Net Carbs9g
Carbohydrates14.2g
Protein34.6g
Fat37.5g
Saturated Fat24.2g
Fiber5.2g
Sugar5.1g
Sodium1,301mg
Magnesium78mg
Potassium1,100mg
Detailed nutritional breakdown (per about 300 g/ 10.6 oz)
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