Keto Chicken Curry
This amazingly flavorful keto chicken curry tastes just as good as something you’d order at an Indian restaurant. It’s rich, comforting, and surprisingly quick to make, even on busy weeknights.
Servings: 6 servings
Calories: 301kcal
Ingredients
- 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
- ½ tsp cayenne pepper adjust to taste
- 1 15 ounces can crushed tomatoes
- 1/2 cup coconut cream
- 2 tbsp oil
- Salt to taste
Instructions
- Place a large pan over medium heat and add the oil. Once hot, add the chopped onion and cook for about 5 minutes, until softened and translucent.
- Add the chicken pieces and cook for about 2 minutes per side, just until lightly browned. The chicken does not need to be fully cooked at this stage.
- Stir in the crushed tomatoes, curry powder, cayenne pepper, grated ginger, minced garlic, coconut cream, and salt. Mix well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Simmer for 10 to 15 minutes, or until the sauce reduces and thickens and the chicken is fully cooked through.
- Taste and adjust seasoning if needed. Serve warm.
Video
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 6g | Protein: 34g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 97mg | Sodium: 179mg | Potassium: 712mg | Fiber: 2g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg | Net Carbs: 4g