Keto Chicken Curry with Vegetables

Indulge in the rich, aromatic flavors of Keto Chicken Curry with Vegetables, a wholesome and low-carb meal that’s bursting with color and spice. Tender chicken breast is simmered in a creamy coconut milk base infused with fragrant garlic, ginger, and curry powder, creating a perfectly spiced sauce. Vibrant vegetables like broccoli, bell peppers, and zucchini not only add a satisfying crunch but also keep this dish keto-friendly and nutrient-packed. This one-pot wonder comes together in just 45 minutes, making it an ideal choice for weeknight dinners. Garnished with fresh cilantro and brightened by a squeeze of lime, this curry is as delicious as it is nourishing. Serve it as-is or pair with cauliflower rice for a complete keto feast!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chicken breast, boneless and skinless
• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 3 units garlic cloves, minced
• 1 tablespoon ginger, freshly grated
• 2 tablespoons curry powder
• 400 milliliters canned coconut milk, full-fat
• 200 grams broccoli florets
• 1 large bell pepper, sliced
• 1 medium zucchini, sliced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 2 tablespoons fresh cilantro, chopped
• 1 unit lime, cut into wedges

Directions

Step 1

Cut the chicken breast into bite-sized cubes and set aside.

Step 2

Heat the coconut oil in a large skillet or pot over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the curry powder to the onion mixture and stir well to coat.

Step 6

Pour in the coconut milk and mix, bringing the mixture to a gentle simmer.

Step 7

Add the chicken cubes into the simmering coconut and spice mixture.

Step 8

Cook the chicken for about 10 minutes, stirring occasionally, until it is fully cooked.

Step 9

Introduce the broccoli florets, sliced bell pepper, and sliced zucchini to the pot.

Step 10

Season the curry with salt, black pepper, and cayenne pepper.

Step 11

Continue to simmer the curry for another 10-12 minutes until the vegetables are tender-crisp.

Step 12

Taste and adjust seasoning if necessary.

Step 13

Serve the chicken curry hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(1712.9g)

Amount per serving	% Daily Value*
Calories	2229.2

Total Fat 144.9g	0%
Saturated Fat 113.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 425mg	0%
Sodium 6959.0mg	0%
Total Carbohydrate 72.6g	0%
Dietary Fiber 15.0g	0%
Total Sugars 31.4g
Protein 176.8g	0%

Vitamin D 65IU	0%
Calcium 329.3mg	0%
Iron 30.7mg	0%
Potassium 3511.1mg	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: 56.7%

Protein: 30.7%

Carbs: 12.6%