Keto Chinese Chicken Curry (cheap, easy & low carb/calorie/syn)

I am currently following a keto diet (i.e. I keep things as low carb as possible – always under 20g a day). I am looking forward to sharing with you some of my favourite cheap keto meals – let’s face it, it isn’t the cheapest lifestyle to follow. A couple of weeks ago, I had an overwhelming craving for Chinese food. I almost caved and ordered a takeaway, but decided to see if I could satisfy my craving whilst sticking to my keto lifestyle. So I set about making a keto Chinese chicken curry, based on what I already had at home.

This recipe takes 5 minutes to cook, only uses 4 ingredients, and costs less than £2 for a generous, filling serving. And best of all, it is absolutely delicious. It is also low calorie, if counting calories is your thing, and low syn too if you follow the Slimming World plan. I am pretty sure that this is already one of my favourite cheap keto meals.

The recipe serves one. Please note that I am a UK blogger so the ingredients below may not be easy to find if you are overseas.

Ingredients:

• One pack of shirataki konjac noodles
  • (I use these ones, the 170g size is about right for one person. Carbs: 0g, calories: 0)
• 28g (but adjust to taste) of Mayflower Medium Chinese Curry Powder
  • (typically £1 a pack at B&M, Home Bargains, Farmfoods amongst other places, but can also be ordered from Amazon here. A pack makes 9 individual servings. Carbs: 8g, calories: 77)
• 100g cooked diced/sliced chicken
  • (for convenience, I often use precooked, diced frozen chicken from Iceland. Carbs: 0g, calories: 165)
• 150g boiled broccoli florets
  • (again, for convenience, I usually use frozen broccoli. Carbs: 1.5g, calories: 50)

Total carbs: 9.5g
Total calories: 292

Keto Chinese Chicken Curry

Method:

• Tip the noodles into a sieve and rinse under cold water for several minutes. Toss them around to make sure the water rinses off the ‘juice’. This step is very important or your noodles will have an unpleasant smell.
• Put the noodles into a saucepan on the hob on a medium heat. Heat through, then add the Mayflower curry powder. Add water in tiny increments – remember that when you add in your frozen chicken and broccoli some water will ciome out of them so be sparing at this stage.
• Add in the chicken and the broccoli (both of which have already been cooked, so we are just warming them through now).
• Once piping hot, serve.

Let me know in the comments if you try my keto chinese chicken curry! I’m going to make it again tonight, which will be two nights in a row.

See also my meal planning post, where I talk about how I stay organised and flexible enough so that if I get a sudden craving, I can adjust my meal plan to account for it!