Keto Coconut Curry Chicken

Indulge in the aromatic, low-carb comfort of Keto Coconut Curry Chicken, a dish that combines bold flavors with a wholesome twist. Tender, bite-sized pieces of chicken thighs are simmered to perfection in a rich, velvety sauce made from full-fat coconut milk, fragrant curry powder, and a hint of fresh ginger. Vibrant vegetables like red bell peppers and zucchini add a burst of color and texture, while a garnish of fresh cilantro elevates the dish with a pop of herbaceous freshness. Ready in just 50 minutes, this keto-friendly curry is an ideal choice for busy weeknights or meal prep. Serve it as is or alongside cauliflower rice for a satisfying, guilt-free dinner that’s packed with flavor and nutrition. Perfect for anyone embracing a ketogenic lifestyle or just looking for a healthier, gluten-free dinner option!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g Chicken thighs, boneless and skinless
• 2 tbsp Coconut oil
• 1 piece Onion, medium, chopped
• 3 pieces Garlic cloves, minced
• 1 tbsp Ginger, fresh, grated
• 2 tbsp Curry powder
• 400 ml Canned coconut milk, full-fat
• 250 ml Chicken broth
• 1 piece Red bell pepper, sliced
• 1 piece Zucchini, sliced into half moons
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Cilantro, fresh, chopped (for garnish)

Directions

Step 1

1. Prepare the chicken thighs by cutting them into bite-sized pieces. Set aside.

Step 2

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

Step 3

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

Step 4

4. Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.

Step 5

5. Add the curry powder to the skillet, stirring to coat the onion, garlic, and ginger mixture evenly.

Step 6

6. Pour in the canned coconut milk and chicken broth, stirring to combine.

Step 7

7. Add the chicken pieces, ensuring they are submerged in the curry sauce.

Step 8

8. Bring the mixture to a gentle simmer. Cover the skillet and cook for 15 minutes.

Step 9

9. After 15 minutes, add the sliced red bell pepper and zucchini to the skillet.

Step 10

10. Season the curry with salt and black pepper to taste.

Step 11

11. Continue to simmer uncovered for another 10 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 12

12. Once cooked, remove from heat and sprinkle with fresh cilantro before serving.

Nutrition Facts

Serving size	(1655.3g)

Amount per serving	% Daily Value*
Calories	2383.6

Total Fat 181.4g	0%
Saturated Fat 123.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 7552.1mg	0%
Total Carbohydrate 54.1g	0%
Dietary Fiber 7.1g	0%
Total Sugars 27.2g
Protein 147.2g	0%

Vitamin D 0IU	0%
Calcium 233.8mg	0%
Iron 29.2mg	0%
Potassium 3476.4mg	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: 67.0%

Protein: 24.2%

Carbs: 8.9%