This delicious Keto Indian chicken curry recipe, is a mildly spicy and full flavor while keeping the dish low-carb. The chicken is bathed in a delicious mix of spices and is best served with a side of Keto Cauliflower Rice.
Indian keto chicken curry makes a great low-carb mid-week feast. If you like your curry hot you can add more chili.
This low-carb keto curry recipe makes 10 serves. The chicken curry can be stored in the fridge for up to 1 week or frozen for up to 3 months.
Ingredients for Keto Curry Chicken
- 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 teaspoons 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
Keto curry chicken. Low-carb Indian recipe.
How To Make Keto Curry Chicken
- 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 oil or water to help the ingredients move around.
- Scrape the mixture out of the food processor and into a large saucepanover 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 Easy Keto Indian Chicken Curry immediately with a side of Cauliflower Rice.
Keto Curry Chicken – Low Carb Indian Recipe – “Easy” to Make at Home!
This Indian Keto Curry recipe is Delicious & Mildly Spicy with “Special” Low-Carb Ingredients. Lots of Healthy Fats & Easy to make. The low-carb and higher fats actually make the curry more “flavorsome”.
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
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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 oil or 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 Easy Keto Indian Chicken Curry immediately with a side of Cauliflower Rice.
Nutrition
Nutrition Facts
Keto Curry Chicken – Low Carb Indian Recipe – “Easy” to Make at Home!
Amount Per Serving (100 g)
Calories 350Calories from Fat 243
% Daily Value*
Total Fat 27g42%
Saturated Fat 12g60%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 126mg42%
Sodium 573mg24%
Potassium 292mg8%
Total Carbohydrates 3g1%
Dietary Fiber 1g4%
Sugars 1g
Protein 23g46%
Vitamin A15%
Vitamin C19%
Calcium3%
Iron10%
* Percent Daily Values are based on a 2000 calorie diet.