Delicious and filling. It didn’t take much for this low carb/low point chicken curry dish to fill me up.

Snow bound in my home, I got a hankering for some curry chicken. I pulled out the crock pot and started chucking ingredients inside. No recipe handy, I made it up on the fly. Because I track what I eat, I wrote everything down.

It was delicious and filling — I left food in the bowl!  I plan to make it again, but will try to work out a way to thicken-up the sauce. I don’t want to use flour — too many carbs. Maybe more yogurt. It cooked for 3 hours on high, so next time I might try 7 hours on low to see if that cooks out some of the water.

Crock Pot Chicken Curry With Cauliflower Rice
Net Carbs: 7
Weight Watchers PlusPoints: 3
Servings: About 8

Ingredients

• tomato sauce, low carb, 15 ounces
• 1/2 c chicken stock
• 1/2 c coconut milk
• 2-3 tbsp curry powder
• 1 tsp ginger
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lbs. chicken (boneless, skinless, fat trimmed)
• Garlic, 2 cloves, diced
• Onion, sliced
• Green Bell Pepper, diced into medium-sized chunks
• Cauliflower
• 1/2 c Cilantro, chopped + several springs
• Greek Yogurt, plain, fat-free

Directions

• Combine tomato sauce, stock, milk and spices in crock pot; mix well.
• Add chicken, garlic onion and peppers; use tongs to coat chicken, onions and peppers with sauce.
• Heat on high for 3-4 hours or low for 7-8 hours.
• About 30 minutes before curry is done, core the cauliflower and remove the green leaves.
• Using a hand grater or food processor, grate the cauliflower.
• Heat a skillet on medium (no oil or water needed as the cauliflower has enough water) and add the cauliflower. Stirring constantly, cook 5-7 minutes until cauliflower is tender.
• Once cauliflower is tender, mix in 1/2 cup of cilantro.
• Turn off the crock pot and stir in the yogurt, mixing well.  Serve over the cauliflower and add a couple of sprigs of fresh cilantro.