This amazingly flavorful keto chicken curry tastes just as good as what you’d serve at an Indian Restaurant. It’s the best chicken curry recipe that’s quick to make, even on those busy days.
Usually, curries have a super long list of ingredients to get that perfectly spiced sauce. You’d probably want to run away when the recipe asks for like 20 ingredients.
But this irresistible keto chicken curry is different. Achieve the rich curry sauce with tender pieces of meat in less than 30 minutes using just a few ingredients and spices.
- Is Curry Keto?
- Why Are You Going To Love This Recipe
- Different Types Of Curry
- What Does Curry Chicken Taste Like?
- Ingredients For The Best Chicken Curry
- How To Make This Delicious Chicken Curry
- Tips For Making The Best Chicken Curry
- How To Store This Chicken Curry
- Can I Use Chicken Thighs?
- How to Serve Keto Chicken Curry
- Keto Chicken Curry- Best Coconut Chicken Curry
Is Curry Keto?
Since there are so many curry variations, it’s difficult to say for sure if curry is keto or not. However, classic curries use a blend of spices that are keto-friendly. Some curry recipes are made with potatoes or peas that are low-carb vegetables suitable for a lower carb lifestyle. Usually, cornstarch is used to thicken the sauce. So, it’s almost impossible to know how a restaurant-style curry recipe is made.
So if you’re missing your favorite Indian takeout, it’s definitely possible to make a delicious keto curry at home!
Why Are You Going To Love This Recipe
- This is a simple recipe that tastes extremely delicious!
- Taste exactly like the authentic one.
- It’s a keto-friendly recipe that’s ready in less than 30 minutes.
Different Types Of Curry
The most popular curry recipes are based on Indian and Thai cuisine. However, the differences between an Indian and Thai curry are quite large, and you have to try both of them to decide which one you like best.
Thai curry is based on a paste that includes hot peppers, ginger, lemon juice, lemongrass, galangal, and hot peppers. For an Indian curry, the base is a sauce made of tomatoes and onions cooked until soft, seasoned with cumin, turmeric and coriander powder, chili powder, and cinnamon. In most areas of India, yogurt, water or butter are used for sauce; only in southern India is coconut milk used.
But, the biggest difference between the two types of curry is the final aroma of the food given by the curry paste in the case of the Thai one and the dry spices for the Indian one.
What Does Curry Chicken Taste Like?
Curry has a uniquely deep and earthy flavor because of the fresh aromatics and spices. If you want, you can add more or less curry powder to adjust the spice level.
Ingredients For The Best Chicken Curry
You’ll only need a few inexpensive and easily accessible ingredients for this recipe. Here is everything you need:
- Chicken Breast – you can also use chicken thighs.
- Yellow onion – the red one is also good, but make sure that it is finely chopped.
- Garlic – fresh one is always the best. I love adding garlic to almost any recipe.
- Ginger – it gives a spicy, warm, and peppery taste. Fresh ginger is the best to use!
- Curry Powder- any brand is fine as long there’s no sugar listed in the ingredients list. Different brands vary in the intensity of flavor, so taste the sauce at the end to see if it needs more. You can use mild or hot curry powder, depending on what level of spiciness you’re looking for.
- Canned Tomatoes – Fresh tomatoes are also great for this recipe, but canned tomatoes are quicker and easier to use.
- Coconut Milk– Full-fat coconut milk is the best. It adds so much flavor and creaminess to the sauce. It can be replaced with heavy cream.
- Olive oil – is used for sauteing the onion and chicken, but you can also use some butter.
How To Make This Delicious Chicken Curry
- Place and large pan over medium heat and add the oil. Cook the onion, occasionally stirring until it is slightly golden brown.
- Partially cook the chicken breast pieces and add the rest of the ingredients. Stir everything together and bring to a boil.
- Simmer for 10-15 minutes or until the chicken is completely cooked and the sauce is thick and creamy.
- Serve warm!
Tips For Making The Best Chicken Curry
- Be careful not to over-cook the chicken because it may become dry.
- This recipe can also be made with chicken thighs. Trim the excess fat from the thighs, then extend the cooking time slightly because thighs take longer to cook than chicken breasts.
How To Store This Chicken Curry
- Fridge: Keep leftovers in an airtight container in the fridge for up to 5 days. Actually, the flavors of this recipe enhance over time.
- Freezer: Leftover chicken curry can be frozen for up to 3 months in an airtight zip-top bag. Before reheating, defrost in the refrigerator.
Can I Use Chicken Thighs?
Yes, you can use boneless skinless chicken thighs instead of the chicken breast. Just increase the cooking time a little bit and continue with the rest of the instructions as directed in the recipe card below.
How to Serve Keto Chicken Curry
This chicken curry pairs perfectly with:
- Kojnac Rice- Make sure to thoroughly rinse under cold water, then prepare according to the package.
- Cauliflower rice
- Cauliflower mashed potatoes
- Keto tortillas
Keto Chicken Curry- Best Coconut Chicken Curry
- 2 lbs chicken breast cut into bite-size pieces
- 1 medium onion chopped
- 4-5 garlic cloves minced
- 3 tbsp curry powder
- 2 tsp fresh ginger grated
- 1 tsp cayenne pepper
- 1 15 ounces can crushed tomatoes
- 1/2 cup coconut cream
- 2 tbsp oil
- Place a large pan over medium heat and add the oil. Cook the onions for about 5 minutes until fragrant and translucent.
- Add the chicken breast and partially cook it for about 2 minutes on each side.
- Stir in the diced tomatoes, cayenne pepper, curry powder, ginger, minced garlic, coconut cream, and salt.
- Stir all the ingredients and bring to a boil. Reduce the heat and simmer for 10-15 minutes or until the sauce reduces and starts to thicken.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: