Keto Boneless Chicken Curry

Indulge in the rich, creamy flavors of Keto Boneless Chicken Curry, a low-carb twist on a classic comfort food favorite. This recipe features tender, bite-sized pieces of boneless chicken thighs simmered in a luscious coconut milk-based curry sauce infused with aromatic spices like turmeric, cumin, and coriander. Perfectly balanced with the sweet tang of pureed tomatoes and a velvety touch of full-fat coconut milk, this dish is a keto-friendly delight that's both satisfying and healthy. Ready in just 45 minutes, it's perfect for busy weeknights or meal prep, and it pairs beautifully with cauliflower rice or keto-friendly flatbread for a complete meal. Packed with flavor, easy to make, and loaded with wholesome ingredients, this curry will quickly become a go-to recipe in your low-carb kitchen.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 2 medium Tomatoes, pureed
• 200 ml Coconut milk, full-fat
• 100 ml Chicken broth
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cilantro leaves, chopped

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces.

Step 2

Heat the coconut oil in a large pan over medium heat.

Step 3

Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Step 5

Add the pureed tomatoes to the pan and cook for 5 minutes, allowing the mixture to reduce slightly.

Step 6

Stir in the curry powder, turmeric, ground cumin, ground coriander, garlic powder, salt, and black pepper. Cook for 2 more minutes to allow the spices to release their flavor.

Step 7

Add the chicken pieces to the pan, stirring to coat them evenly with the spice mixture.

Step 8

Pour in the coconut milk and chicken broth, and stir well.

Step 9

Bring the mixture to a simmer, cover the pan, and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 10

Uncover the pan, and increase the heat slightly to reduce the sauce to your desired consistency, about 3-5 minutes.

Step 11

Garnish with chopped cilantro leaves before serving.

Step 12

Serve hot, optionally with a side of cauliflower rice or keto-friendly flatbread.

Nutrition Facts

Serving size	(1091.2g)

Amount per serving	% Daily Value*
Calories	1687.7

Total Fat 127.5g	0%
Saturated Fat 78.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 433.3mg	0%
Sodium 7076.6mg	0%
Total Carbohydrate 42.2g	0%
Dietary Fiber 9.6g	0%
Total Sugars 16.1g
Protein 110.5g	0%

Vitamin D 0IU	0%
Calcium 216.4mg	0%
Iron 26.1mg	0%
Potassium 2434.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.3%

Protein: 25.1%

Carbs: 9.6%