Low Carb Chicken Curry

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 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.

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.

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

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

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

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