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Sunday, 18 December 2016

Chicken Curry Pie : Low Carb

A pie can be a perfect all-in-one dish. Take this one here ... it is made using chicken, curry and green bell peppers. Pies can also be a great way to make use of any leftovers...

This pie pastry crust is made using a lower carb alternative, which of course is so good for those living the LCHF lifestyle, and especially important for diabetics looking to keep blood sugars in control ...

Serves Four

(7g carb per serving)

Pie crust
¾ cup almond flour
¼ cup sesame seeds
¼ cup coconut flour
1 tablespoon ground psyllium husk powder
1 teaspoon baking powder
1 pinch salt
3 tablespoons olive oil or coconut oil
1 egg
¼ cup water

2⁄3 lb cooked chickens
1 cup mayonnaise
3 eggs
½ green bell pepper, finely chopped
1 teaspoon curry powder
½ teaspoon paprika powder
½ teaspoon onion powder

Recipe instructions here

If you need help with measurement / weight conversion see here

Happy Eating

All the best Jan


Debbie said...

i like the ingredients, this sounds really good!!!

JFM/Jan said...

Looks and sounds like something I and my hubby would enjoy 🎄

Christine said...

This looks wonderful!

NatureFootstep said...

sounds tasty to me. :)

Tom said...

...looks good!

Amy at Ms. Toody Goo Shoes said...

I would guess this is something like a quiche? Sounds wonderfully yummy! Happy Holidays, Jan!

Martha said...

Oh, very yummy!

Snowbird said...

How unusual and interesting, I could make this using quorn chicken pieces. Must give it a

Magic Love Crow said...

I like this without the curry! Curry and me don't do well! LOL!