This Keto curry chicken is made with tender chicken, vegetables, and aromatic spices and simmered to perfection in a creamy curry sauce. It is such a comforting meal that you can make for the whole family!
❤️ Why you'll love it
This easy keto curry recipe uses very simple pantry ingredients but packs a lot of flavor. It will really feel like a takeout from a restaurant!
There's nothing like cozying up with a bowl of this curry dish on a cold or rainy day. It's comfort food that will soothe your soul and warm your belly. Best of all, it does not taste like diet food!
🧾 Ingredients Used
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Chicken Breasts: It is best to use boneless, skinless chicken breast for this recipe.
- Vegetables: Red bell pepper, garlic, and onions.
- Coconut Milk: You can also use coconut cream for more thickness.
- Chicken Broth: This forms the liquid base of the curry.
- Coconut Oil: This enhances the nutty flavor, but you can also use any cooking oil if you don't have coconut oil on hand.
- Spices: I use curry powder, cumin, smoked paprika, cayenne pepper, ground ginger, and salt.
🔪 How To Make Keto Chicken Curry
- Start by heating olive oil in a pan on medium heat.
- Add chopped onions, garlic, and red bell pepper to the pan. Sauté until they become translucent.
- Use a knife or meat scissors to chop the chicken breast into small pieces.
- Add the chicken breast, salt, and cumin to the sautéed veggies. Stir frequently and cook for 8-10 minutes or until the chicken is done.
- Pour in the chicken broth and coconut milk.
- Add the curry powder, ground ginger, smoked paprika, and cayenne pepper.
- Stir together, bring to a boil, and simmer for 10-15 minutes or until the sauce thickens.
- Taste for salt and adjust the seasonings if needed.
🥫 Storing and Reheating
Store any leftover keto coconut chicken curry in an airtight container in the refrigerator as it's even better the next day. To reheat this Indian curry, gently warm it on the stovetop or in the microwave, adding a little water or broth if needed to maintain its consistency.
This recipe is fantastic for meal prep because the flavors get stronger the longer the curry sits. Make it on a Sunday and eat it for lunch or dinner throughout the week!
💭 Tips and Variations
- If you don't have chicken breasts, you can also use boneless, skinless chicken thighs to make this keto chicken curry.
- If you want to make it in the instant pot, try this instant pot chicken curry instead.
- Add a teaspoon of tomato paste if you want to thicken the curry sauce without a thickener.
- If you don't like spicy food, reduce the amount of cayenne pepper in this dish or leave it out completely.
- You can add your favorite low-carb vegetables, such as spinach, cauliflower, or broccoli.
🍽️ What Can I Eat This Recipe With?
This keto chicken curry is a wholesome and keto-friendly meal that can be enjoyed with cauliflower rice or keto noodles. Naan bread is a popular side of curry in Indian cuisine, but you could substitute it for cauliflower naan or another low-carb bread.
👩🍳 Frequently asked questions
Many curries, especially this keto chicken curry recipe, are permitted on a keto diet. It just depends on if the ingredients used are keto-friendly.
With lots of fat and minimal carbs, coconut milk is a great option for keto.
📖 Recipe
Keto Chicken Curry
Ingredients
- 1 lb chicken breast chopped into bite-sized pieces
- 2 tablespoon coconut oil
- 3 cloves garlic minced
- ½ onion chopped
- 1 red bell pepper chopped
- ½ cup coconut milk
- ½ cup chicken broth
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- pinch cayenne pepper
- ¼ teaspoon ground ginger
- ½ teaspoon salt or to taste
Instructions
- Start by heating olive oil in a pan on medium heat.2 tablespoon coconut oil
- Add chopped onions, garlic, and red bell pepper to the pan. Sauté until they become translucent.3 cloves garlic, ½ onion, 1 red bell pepper
- Add the chicken breast, salt, and cumin. Stir frequently and cook for about 8-10 minutes.1 lb chicken breast, ½ teaspoon salt, 1 teaspoon cumin
- Pour in the chicken broth and coconut milk.½ cup coconut milk, ½ cup chicken broth
- Add the curry powder, ground ginger, smoked paprika, and cayenne pepper.1 tablespoon curry powder, 1 teaspoon smoked paprika, pinch cayenne pepper, ¼ teaspoon ground ginger
- Stir together, bring to a boil, and simmer for 10-15 minutes or until the sauce thickens.
- Taste for salt and adjust the seasonings if needed.
Notes
- If you don't have chicken breasts, you can also use boneless, skinless chicken thighs to make this keto chicken curry.
- If you want to make it in the instant pot, try this instant pot chicken curry instead.
- Add a teaspoon of tomato paste if you want to thicken the curry sauce without a thickener.
- If you don't like spicy food, reduce the amount of cayenne pepper in this dish or leave it out completely.
- You can add your favorite low-carb vegetables, such as spinach, cauliflower, or broccoli.
Comments
No Comments