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what’s happening guys hope you’re having a fantastic day today I’m gonna be showing you how to make some super macro friendly super delicious chicken curry actually the first time I made this was last night and I just I couldn’t wait to share with you guys it was that good so without further ado let’s move everything right over here and make some delicious chicken curry first of all what I love about this curry recipe is that you don’t need a ton of ingredients to make delicious curry all you need are some chicken breast of frozen package of peppers and onions a package of frozen cauliflower rice if you can’t find this and most grocery stores these days have frozen cauliflower rice just take a look in the grading section you probably be able to find something like this but you can always use just regular jasmine rice if you don’t care about keeping the carbs lower or if you do care about keeping the carbs lower you can always just rice cauliflower on your app of course guys you’re also gonna need some curry sauce I really like this hot curry sauce by Chef I’m not I’m gonna try and pronounce this guy’s last name if you know how to say this guy’s name let me know in the comments below because I’m super curious but his picture this chef is right here on the back of the sauce how cool is that this sauce is the most macro friendly that I found at the grocery store for every 60 grams it’s only 50 calories there’s two grams of fat seven grams of carbs four of which is fiber if you care about that and one protein so just keep that in mind when you’re looking for your sauce that every 60 grams of sauce should be about 50 calories so we’re gonna get the chicken together first because it’s gonna take the longest to cook guys so what you want to do is take out about three medium to large-sized chicken breast trim all the excess fat off the chicken and then just cut them up and cube them into some nice bite-size pieces pieces that are small enough that you don’t need a knife to cut your chicken because you don’t want to use a knife when you’re eating chicken curry all right so now you’re gonna do guys is turn your stove up to about medium coax your pan with a little baking spray and then get your cubed chicken in there kind of spread that around evenly in your pan and get this cooking because it’s like I said this is gonna take the longest to cook then we’re gonna turn a separate pan up to about medium heat as well and we’re gonna spray this with a little baking spray and get our veggies our peppers and onions mix kind of started to sweat in this pan this is three cups or about 250 grams of peppers and onions if you’re wondering and I didn’t defrost the veggies before I put them in the pan so I’m just going to cover up let them steam and sweat a little bit and kind of defrost while they’re cook the chicken is cooking away over here guys what I like to do is every few minutes I’ll just stir it with this wooden spatula if you stir it every few minutes it just helps make sure the chicken doesn’t burn on any side it also helps make sure it cooks evenly and it turns out super juicy also just like the chicken guys make sure you’re keeping an eye on your peppers and onions just stirring them every few minutes so once the veggies and chicken are finishing up you’ll want to defrost your rice to veggie so we’re gonna do is we’re gonna toss our cauliflower medley in the microwave for about six minutes that way once it’s done defrosting it’d be perfectly timed for when our veggies and chicken are done as well all right so while the cauliflower is defrosting what we’re gonna do guys we’re gonna turn on our scale we’re gonna weigh out 270 grams of our cooked chicken it’s looking golden-brown and delicious all right so we’ve got 270 grams in there and also this is a great time for a pro to try to weigh your meat if you possibly can after you cook again it’s just a way more precise way to know how many calories you’re actually consuming and how much protein you’re actually giving is the cooked weight of your meat we’re gonna add our veggies in with our chicken now that’s looking good now we can go ahead and give our sauce in I’m gonna be adding 3 servings of sauce guys so this is about a hundred and eighty grams of my curry sauce if all of this a good nice mix once this is mixed really well we’re gonna top this right on our cauliflower rice cauliflower rice is done defrosting in the microwave this makes two servings so what we’re gonna do is we’re only going to add about half of the bag it’s about half the bag right there just use half of whatever is in the bowl there just kind of eyeball that and boom bada bing you have some delicious chicken curry I just small taste that sauce my lips are on fire right now guys here we go here is the taste test goggle that cauliflower rice a little bit that chicken curry oh that is fire really really good I don’t even miss the rice with the cauliflower rice cauliflower rice is very very nice tons of curry flavor it is spicy the spice stays with you like it’s in the back of my throat right how the back of my tongue but in a good way like my new go to dinner recipe tons of volume macros are on point tons of flavor it’s awesome mMmmm if you split it up into two servings each serving has 41 grams of protein 28 grams of carbs 13 grams of fiber and 4 and 1/2 grams of fat super balanced it’s so delicious guys and this recipe this meal will keep you full for hours I hope you guys enjoy today’s recipe I hope you enjoy the curry if you did hit the like button hit the thumbs up button and I will see you guys in the next recipe or video
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Easy chicken curry recipe! If you’re looking for healthy low carb dinner recipes for weight loss, this chicken curry might just be a dream come true. And you can easily make this into a meal prep chicken recipe too.
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