Keto Chicken Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
387 kcal
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Course
Main Course
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Cuisine
Indian
Keto Chicken Curry
Description
Keto Chicken Curry combines bite-sized pieces of skinless chicken breast with a mix of aromatic spices such as cardamom pods, coriander powder, turmeric, and smoked paprika. The curry base starts with sautéed onions, garlic, and ginger before adding the chicken and simmering with pureed tomatoes, yogurt, and stock. Red bell peppers are added towards the end to retain some bite. The slow simmering allows the chicken to become tender and infused with the aromatic spices, while the yogurt adds creaminess without high carbs.
The resulting curry has a balanced warmth and mild heat from the green finger chili, with fresh coriander adding brightness at the end. This curry works well as a main dish served with low-carb sides like cauliflower rice or keto-friendly naan, making it a fitting choice for those following a ketogenic diet.
According to the notes, the dish stores well for up to three days in the refrigerator or can be frozen for up to three months, allowing for convenient meal prep. When serving, remove the cardamom pods and squeeze out the seeds to release their flavor fully.
Ingredients
- 2 tablespoon olive oil or a neutral-tasting oil such as groundnut, light
- 1 onion finely minced (90g, medium
- 3 garlic finely minced, cloves
- 1 tablespoon ginger finely grated
- 4 chicken breasts 920g, cubed into 2 inch pieces, skinless
- 2 tomato pureed (185g) or 1 cup cherry tomatoes, medium
- 1 finger chilli thinly sliced, green
- 3 tablespoon whole milk yogurt 45g
- ½ cup chicken broth 120ml
- 1 red bell pepper cut into 1 inch chunks (120g, medium
- 1 tablespoon Coriander chopped, plus more to serve, fresh
Spices
- ⅓ teaspoon turmeric powder
- 1 teaspoon smoked paprika
- ½ teaspoon chilli powder mild
- ½ teaspoon garam masala
- ⅓ teaspoon black pepper
- 1 teaspoon coriander powder
- 3 green cardamom pods
- ½ teaspoon salt or to taste
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
- Prepare the curry in advance and store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Serve with cauliflower rice or keto naan to keep the meal low-carb.
- Make sure to remove the cardamom pods before serving and squeeze out the seeds for added flavor.
- The recipe yields about 5.7 net carbs per serving without cauliflower rice; adding 150g of cooked cauliflower rice will add approximately 4.5g net carbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Total Carbohydrates | 8.1g | 3% |
| Protein | 54.4g | 109% |
| Fat | 14.1g | 22% |
| Saturated Fat | 2.8g | 14% |
| Sodium | 416mg | 17% |
| Potassium | 1077mg | 23% |
| Fiber | 2.3g | 9% |
| Sugar | 4.6g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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