Low Carb Chicken Curry

• (284 ml) can korma curry paste↗1
• cup chicken stock (or water, half the can)3⁄4
• cup sour cream (or yogurt)↗1
• boneless skinless chicken breasts, cubed↗3 -4
• cups cauliflower florets↗2 -3
• cups green beans↗2
• onion↗1
• garlic cloves↗3
• cups sliced mushrooms (or halved)2
• salt↗
• pepper↗

Step-by-step instructions

1. 1

   Put Cauliflower flourettes, green beans and a pinch of salt in a microwave safe bowl - cover and nuke until fork tender - approximately 8 minutes. Set aside

2. 2

   In a fairly large frying pan or pot pour enough oil to cover the bottom - saute onion (sliced or chunked) - for about a minute - add mushrooms and a pinch of salt. Saute for approximately 5 more minutes - add garlic - saute for 1 more minute.

3. 3

   Add chicken - and saute all together for approximately 6 minutes or until the chicken is mostly cooked (this will depend on the size of your pieces). When you have reached this point - add Curry paste - chicken stock or water and mix together well.

4. 4

   Cover - reduce heat to a simmer and cook for 20 minutes.

5. 5

   Add sour cream or yogurt and microwaved vegetables. Mix together well.

6. 6

   Let mixture rest for approximately 5 minutes to intermingle the flavours into the vegetables.

7. 7

   Serve on its own or with Naan or Pita to absorb the sauce.