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

How To Make Keto Curry Chicken

1. In your food processor, add the onion, green chili, ginger, garlic and fresh coriander.
2. 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.
3. Scrape the mixture out of the food processor and into a large saucepanover low heat, add the ghee and gently saute for 10 minutes.
4. Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
5. 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.
6. Increase the heat to medium and cook the chicken in the spices for 10 minutes.
7. 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.
8. Serve the Easy Keto Indian Chicken Curry immediately with a side of Cauliflower Rice.