Low Carb Chicken Curry

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

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. 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. 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. Cover - reduce heat to a simmer and cook for 20 minutes.
5. Add sour cream or yogurt and microwaved vegetables. Mix together well.
6. Let mixture rest for approximately 5 minutes to intermingle the flavours into the vegetables.
7. Serve on its own or with Naan or Pita to absorb the sauce.

curry, chicken stock, sour cream, chicken breasts, cauliflower, green beans, onion, garlic, mushrooms, salt, pepper

Taken from www.food.com/recipe/low-carb-chicken-curry-269919 (may not work)