This delicious keto chicken curry recipe is mildly spicy and full of flavor, making it the perfect low-carb dinner for spice lovers.
Keto chicken curry makes a great low-carb mid-week feast. If you like your curry hotter, you can always add more chili.
We love spicy food and are constantly experimenting with making lots of low-carb curry recipes. The high fat in our various keto curry recipes seems to draw out and enhance the flavor of the spices even more.
The chicken is bathed in a delicious mix of spices and is best served with a side of Keto Cauliflower Rice.
This low-carb keto curry recipe makes 8 servings. 1 serving has 3g net carbs.
Keto Chicken Curry Ingredients
- 1 small Onion, roughly chopped
- 1 Green Chili, roughly chopped
- 1-inch knob of ginger, roughly chopped
- 3 cloves of Garlic
- ½ cup of Coriander, leaves, and stems
- 3 tablespoons of Ghee
- 2 teaspoon of Turmeric, ground
- 1 ½ teaspoon of Cumin, ground
- 1 teaspoon of Coriander, ground
- 2 tablespoons of Tomato Paste
- 2 pounds of Chicken Thigh, diced
- 1 cup of Heavy Cream
- 1 teaspoon of Salt
How to Make Keto Chicken Curry
- Add the onion, green chili, ginger, garlic, and fresh coriander to your food processor.
- Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
- Scrape the mixture out of the food processor and into a large saucepan over low heat. Add the ghee and gently saute for 10 minutes.
- Add the turmeric, cumin, and ground coriander and gently saute for another 5 minutes.
- Add the tomato paste and stir well to combine with the other ingredients. Continue to cook for another 2 minutes before adding the diced chicken.
- Increase the heat to medium and cook the chicken in the spices for 10 minutes.
- Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked and the sauce thickens.
- Serve the Chicken Curry immediately with a side of Cauliflower Rice.
The Best Keto Chicken Curry Recipe (3g Carbs)
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Ingredients
- 1 small Onion roughly chopped
- 1 large Green Chili roughly chopped
- 1 inch Ginger roughly chopped
- 3 cloves Garlic
- 1/2 cup Cilantro leaves and stems
- 3 tablespoons Ghee
- 2 teaspoons Turmeric ground
- 1 1/2 teaspoons Cumin ground
- 1 teaspoon Coriander ground
- 2 tablespoons Tomato Paste
- 2 pounds Chicken Thighs
- 1 cup Heavy Cream
- 1 teaspoon Salt
Instructions
- In your food processor, add the onion, green chili, ginger, garlic and fresh coriander.
- Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
- Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
- Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
- Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
- Increase the heat to medium and cook the chicken in the spices for 10 minutes.
- Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
- Serve the Chicken Curry immediately with a side of Cauliflower Rice.
Notes
Nutrition
Chicken curry can be stored in the fridge for up to 1 week or frozen for up to 3 months.
Keto Curry Recipes:
Adjust the serving amounts in the recipe card above to make the keto chicken curry recipe in a larger batch.
