This slow cooker low carb chicken curry cooks itself: puree the coconut-and-spice sauce, pour it over cubed chicken in the slow cooker, and come home to dinner. Served over cauliflower rice instead of white, it lands around 7 grams of net carb a serving, where the same plate on white rice would run past 50.
My husband and I love curry, and this one is a favorite because of how easy it is to put everything in the slow cooker in the morning and come home to a perfectly prepared meal. My twist is serving it with cauliflower rice. In my opinion, second to the egg, cauliflower is one of the most diverse natural ingredients. Not only is it high in fiber, it is also low in carbs and much more flavorful than white rice. Once you try this rice you may never go back.
The slow cooker and the coconut-spice sauce
The flavor comes from a sauce you blend smooth before it ever hits the pot: onion, garlic, bell pepper, tomato paste, and coconut milk with curry powder and garam masala, the warm Indian spice blend that gives the dish its depth. Pureeing it means the aromatics melt into the sauce over the long cook instead of sitting in chunks, and the coconut milk keeps the chicken from drying out the way a leaner curry can. The slow cooker does the rest in six hours.
Cauliflower rice, the swap that keeps it keto
The curry itself is moderate in carbs; what usually wrecks the plate is the bed of white rice under it. Grated cauliflower, microwaved five minutes, drinks up the sauce exactly like rice for about 3 grams of carb instead of 45. It is the single most useful swap in low carb cooking, and one of several in my low carb substitutes guide. The same cauliflower rice works under my shredded chicken with bell peppers, and you will find more in the keto chicken recipes guide.
Sources:
USDA FoodData Central, nutrient reference for chicken, coconut milk, tomato paste, and cauliflower
USDA Food Safety and Inspection Service, safe minimum internal temperature for poultry
Sugarfreechic test kitchen, slow-cooker curry notes
