Stir-Fry Chicken Curry

I tried making this curry when we were looking for a fast and easy dinner that is also tasty. I have to admit to being quite surprised that it turned out so well. It ticks all the boxes I was looking for, and we have this for dinner on a regular basis.

Although there are approximately 13 net carbs per serving, it is still possible to keep your daily carbs at under 20 if you keep the carb content low for the rest of the day’s meals.

Ingredients:

• 300 g (10.6 oz) of chicken breasts
• 30 ml (1 fluid oz) of olive oil
• 25 g (0.9 oz) of hot curry powder (I used Empire brand)
• 200 g (7 oz) of creme fraiche
• 400 g (1 lb) of frozen vegetables (I used Wok Creations Stir-fry Vietnamese style from Watties)

Recipe:

1. Dice the chicken into small cubes.
2. Heat a wok (or a fry pan) on medium until it is hot, then add the olive oil.
3. Add the chicken to the wok and cook over a medium heat until it is browned on all sides.
4. Combine the curry powder and the creme fraiche, and add to the wok.
5. Add the frozen vegetables to the wok.
6. Stir over a medium to high heat for approximately 5 to 8 minutes until everything is cooked through (but the vegetables still have a crunch to them).
7. Serve into 2 plates and enjoy.

Nutritional Info: