Keto Chicken Curry

Name: Keto Chicken Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving
Ingredients: 2 tablespoon light olive oil; 1 medium onion; 3 garlic cloves; 1 tablespoon ginger; 4 skinless chicken breasts; 2 medium tomatoes; 1 green finger chilli; 3 tablespoon whole milk yoghurt; ½ cup chicken broth; 1 medium red pepper; 1 tablespoon fresh coriander; ⅓ teaspoon turmeric powder; 1 teaspoon smoked paprika; ½ teaspoon mild chilli powder; ½ teaspoon garam masala; ⅓ teaspoon black pepper; 1 teaspoon coriander powder; 3 green cardamon pods; ½ teaspoon salt or to taste

User Reviews

5.0

51 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4
Calories
387 kcal
Course
Main Course
Cuisine
Indian

Keto Chicken Curry

Raiden Walker

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This Keto chicken curry recipe is the perfect midweek meal. It is a one-pan dinner that requires only 5 minutes of prep. Plus, it has oodles of Indian curry flavor. We all think it tastes better than takeout.

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Ingredients

Servings

2 tablespoon light olive oil or a neutral-tasting oil such as groundnut
1 medium onion finely minced (90g)
3 garlic cloves finely minced
1 tablespoon ginger finely grated
4 skinless chicken breasts 920g, cubed into 2 inch pieces
2 medium tomatoes pureed (185g) or 1 cup cherry tomatoes
1 green finger chilli thinly sliced
3 tablespoon whole milk yoghurt 45g
½ cup chicken broth 120ml
1 medium red pepper cut into 1 inch chunks (120g)
1 tablespoon fresh coriander chopped, plus more to serve

Spices

⅓ teaspoon turmeric powder
1 teaspoon smoked paprika
½ teaspoon mild chilli powder
½ teaspoon garam masala
⅓ teaspoon black pepper
1 teaspoon coriander powder
3 green cardamon pods
½ teaspoon salt or to taste

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Instructions

Add the oil to a non-stick frying pan and heat over a medium heat. Once hot, add the onion and sauté until the onions are golden brown, about 3 - 4 minutes.
Add the garlic and ginger and stir for 1 minute, until aromatic. Add the cubed chicken and cook for about 5 minutes, stirring often, until the chicken is no longer pink in the middle.
Add the pureed tomatoes, green chilli, yogurt, spices and salt and sauté for 2 minutes, until the tomatoes start to break down. Add stock and allow it to come to a simmer again.
Lower the heat to medium, cover and cook for about 15 minutes, stirring a couple of times in between.
Uncover, and stir in the peppers. Option to add a touch more stock or water if you need to. Cover again and allow the mixture to cook for 3-5 minutes, or until the peppers are al dente and cooked through.
Stir through the chopped coriander. Remove the cardamon pods, squeezing out the seeds into the curry. Serve a side of cauliflower rice or keto naan.

Notes

Net Carbs: 5.7 net carbs per serving without cauliflower rice. (1 cup or 150g of cooked cauliflower rice adds 4.5g net carbs.)
Storage: Fridge in an airtight container for up to 3 days or freezer for 3 months.

Nutrition Information

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Calories 387kcal (19%) Total Carbohydrates 8.1g Protein 54.4g (109%) Fat 14.1g (22%) Saturated Fat 2.8g (14%) Sodium 416mg (17%) Potassium 1077mg (31%) Fiber 2.3g (9%) Sugar 4.6g (9%)