Yellow Chicken Curry

Yellow Chicken Curry

Yellow Chicken Curry

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Healthy dinner, healthy recipe
Healthy dinner, healthy recipe

This delicious Yellow Chicken Curry is the perfect meal to fill your home with a savory aroma. It’s easy to make, and a great way to enjoy a bowl full of veggies and chicken with a whole new flavor.

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Yellow chicken curry is one of my favorite ways to eat vegetables. The curry powder and turmeric give the dish a beautiful yellow color, and the coconut milk makes it rich and creamy. I like to add lots of vegetables to my curry, including onions, carrots, bell peppers, broccoli, cauliflower and zucchini. The vegetables soften in the sauce, absorbing all of the delicious flavors. I like to top it with a sprinkle of fresh cilantro. Yellow chicken curry is a delicious and healthy way to enjoy a variety of vegetables.

Rice and PCOS

Rice and PCOS

Is rice okay to eat when you have PCOS? Well…..I love rice, but it is important to note that it has a high glycemic index, meaning it turns straight to sugar in your body when you eat it. 

Brown rice and wild rice are better but still not perfect. So my recommendation is to try cauliflower rice. I buy it frozen and eat it in a frying pan with a little olive oil and salt. However, if you really love rice with your curry then I say enjoy it in a small amount! 

How to store and serve 

This recipe can be made ahead and reheated when ready to serve, making it a super easy healthy recipe. 

The yellow chicken curry stores well in an airtight container for up to 5 days in the refrigerator. 

Healthy dinner, healthy recipe
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Yellow Chicken Curry

This delicious Yellow Chicken Curry is the perfect meal to fill your home with a savory aroma. It's easy to make, and a great way to enjoy a bowl full of veggies and chicken with a whole new flavor.
Prep Time30 minutes
Total Time30 minutes
Course: dinner
Cuisine: asian
Keyword: dairy free, gluten free, Low Glycemic, nut free, Paleo
Servings: 6

Ingredients

  • 1 cup coconut milk carton or canned
  • 1 can 15oz coconut cream
  • 1 cup chicken stock + more as needed to thin coconut milk broth.
  • 1 tablespoon swerve sweetener
  • 1 tsp cinnamon
  • 2 tsp yellow curry powder
  • ½ tsp turmeric
  • salt
  • 2 cooked chicken breasts chopped into bite size chunks. I use rotisserie chicken
  • olive or coconut oil for cooking chicken.
  • 6-8 cups of the following vegetables: Cauliflower Broccoli, Carrots, Zucchini, Onion, Bell Peppers and/or snow peas
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated ginger
  • 6 cups cooked Wild rice Quinoa or Cauliflower rice to serve

Instructions

  • In a stock pot combine: coconut milk, chicken stock and all the seasonings. Whisk together, and set aside.
  • To the stock pot add chopped onions and carrots and simmer over medium heat until they soften. Add faster cooking veggies such as cauliflower, broccoli, zucchini and peppers.
  • Bring almost to a boil then reduce heat immediately to a gentle simmer until vegetables are not quite cooked.
  • The curry will taste better with slightly undercooked veggies and the veggies will continue to cook when you turn off the heat.
  • Serve with Wild Rice, Quinoa, or Cauliflower Rice
  • Enjoy!

Notes

Vegetables will continue to cook when you turn off the heat so error on the side of undercooking them.

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 Meatballs and Zoodles
This dish gives you all the satisfaction of an Italian dinner without all the processed carbohydrates.
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Ingredients
  • 6 Medium Zucchini Spiralized
  • 3 Cups Cherry tomatoes
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  • 6 Medium Zucchini Spiralized
  • 3 Cups Cherry tomatoes
  • 2 Tablespoons olive oil
  • 1 Clove Garlic crushed
  • Salt/Pepper
  • 2 Tablespoons Pesto
  • 20 Small meatballs your favorite low carb option
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  1. Toss tomatoes, olive oil, garlic, and salt and pepper together and spread on a parchment paper lined baking dish. Roast at 400 degrees for approximately 20 min until starting to shrivel Meanwhile, spiralize zucchini and saute in a large skillet over medium heat. You do not need to add any oil before sauteing as the moisture from the zoodles will be adequate. Season with a little salt and pepper. When zoodles are done sauteing remove to a bowl (do not overcook the zoodles) and toss with the pesto. Add roasted tomatoes Wipeout skillet and heat/cook meatballs according to their directions.
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Pineapple Fried “Rice”

Pineapple Fried “Rice”

Print Recipe
 Pineapple Fried "Rice"
Fried rice is one of my favorite dishes when I eat out at a Chinese restaurant! Unlike the fried rice I can order this recipe is low carb, full of vegetables and not loaded with sugary sauces! And the best news is it tastes even better!
Prep Time 10
Cook Time 20
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Ingredients
  • 1 Tablespoon Sesame oil or olive oil
  • 4 Cups Frozen Cauliflower Rice
  • 1/2 Cups Diced yellow onion
  • 6 Cups Fresh Vegetables Broccoli, asparagus, snow peas, matchstick carrots, frozen peas
  • 2 Cups Fresh pineapple chopped if using canned pineapple be sure to use one without sugar added
  • 4 Eggs
  • 1 Tablespoon Fresh grated ginger or ginger paste
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  • 2 Tablespoons Coconut aminos
  • Sriracha sauce For serving if you like some extra spice
Prep Time 10
Cook Time 20
Servings
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Ingredients
  • 1 Tablespoon Sesame oil or olive oil
  • 4 Cups Frozen Cauliflower Rice
  • 1/2 Cups Diced yellow onion
  • 6 Cups Fresh Vegetables Broccoli, asparagus, snow peas, matchstick carrots, frozen peas
  • 2 Cups Fresh pineapple chopped if using canned pineapple be sure to use one without sugar added
  • 4 Eggs
  • 1 Tablespoon Fresh grated ginger or ginger paste
  • Salt/Pepper
  • 2 Tablespoons Coconut aminos
  • Sriracha sauce For serving if you like some extra spice
Instructions
  1. In a large wok or skillet heat oil over medium heat and sauté the diced onions. Add frozen cauliflower as onions just begin to brown, season with a little salt and pepper and let heat through and any moisture evaporates. While cauliflower rice is sautéing prepare vegetables and add to wok once the rice is warmed through and any moisture from being frozen has evaporated. Season with more salt and pepper, ginger and coconut aminos. Use a spatula to stir occasionally to cook evenly. Once vegetables are almost cooked push them to the edges of the wok with the spatula so that there is a bare center in the wok. Add the eggs season lightly with a pinch or two of salt and scramble them in the middle of the wok. Once the eggs are cooked incorporate them into the rest of the vegetables and add the pineapple chunks. Barely heat them through and serve.
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Chicken Taco Soup

Chicken Taco Soup

Print Recipe
 Chicken Taco Soup
Completely PCOS friendly but you would never guess it! This delicious soup is quick and easy and satisfies every crowd regardless of dietary preference
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Ingredients
For Taco Soup
  • 1 Tablespoon olive oil for stove top version
  • 1 Onion diced
  • 1 Clove garlic minced
  • 2 Bell Peppers diced
  • 4 oz Canned Diced Green Chillies
  • 15 oz Canned Diced Tomatoes
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  • 2 Chicken Breasts trimmed and cleaned
  • Salt and pepper to taste
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Chili Powder
  • 1 Teaspoon Dried Ground Oregano
Optional Topping to Serve
  • Grated cheese
  • Chopped Cilantro
  • Black Olives Sliced
  • Avocado slices or chunks
  • Gluten free corn chips (not low carb)
  • 15 Ounces Canned Black Beans Optional
  • 1 1/2 Cups Frozen Corn Optional
Servings
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Ingredients
For Taco Soup
  • 1 Tablespoon olive oil for stove top version
  • 1 Onion diced
  • 1 Clove garlic minced
  • 2 Bell Peppers diced
  • 4 oz Canned Diced Green Chillies
  • 15 oz Canned Diced Tomatoes
  • 6 Cups Chicken Stock
  • 2 Chicken Breasts trimmed and cleaned
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  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Chili Powder
  • 1 Teaspoon Dried Ground Oregano
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  • Grated cheese
  • Chopped Cilantro
  • Black Olives Sliced
  • Avocado slices or chunks
  • Gluten free corn chips (not low carb)
  • 15 Ounces Canned Black Beans Optional
  • 1 1/2 Cups Frozen Corn Optional
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  1. Stovetop In large stock pot heat oil and sauté onion until softened before adding garlic, diced pepper, green chilies, salt, pepper, cumin, chili powder, and oregano. Once peppers are softened but not fully cooked add chicken stock and chicken breasts and bring to a boil. Once boiling reduce the heat to a simmer and cook for an additional 8-15 minutes until chicken is done and shreds easily. Crock-pot Put all the soup ingredients in the crock-pot including seasonings but not toppings cook on high for 3 hours or on low for 6 hours. Insta-pot Put all the soup ingredients in the instant-pot including seasonings but not toppings cook on high pressure for 12 minutes. Shred chicken before serving with any or all the above-listed toppings
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