Keto Creamy Chicken Curry

Dive into a bowl of delicious, low-carb comfort with this Keto Creamy Chicken Curry! Perfectly tender chicken thighs are simmered in a rich, velvety coconut milk sauce infused with aromatic spices like curry, cumin, coriander, and turmeric. This keto-friendly recipe combines the warmth of traditional curry flavors with a touch of heat from cayenne pepper, all balanced with fresh cilantro and a squeeze of bright lemon juice. Ready in just 45 minutes, it’s an easy one-pan meal that’s perfect for busy nights. Serve this flavorful dish over cauliflower rice or zucchini noodles for a wholesome, satisfying dinner that keeps you on track with your keto goals. Keywords: keto chicken curry, creamy coconut curry, low-carb chicken recipe.

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 400 ml canned coconut milk
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice
• 120 ml water

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

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

Step 3

Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 5

Add the chicken pieces to the pan, stirring to coat them with the onion, garlic, and ginger mixture. Cook until the chicken is browned on all sides, about 5-7 minutes.

Step 6

Mix in the curry powder, cumin powder, coriander powder, turmeric powder, cayenne pepper, salt, and black pepper. Stir well to evenly coat the chicken.

Step 7

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

Step 8

Lower the heat to medium-low and let the curry simmer for about 20 minutes, until the chicken is cooked through and the sauce has thickened.

Step 9

Stir in the lemon juice and half of the chopped cilantro.

Step 10

Serve the creamy chicken curry hot, garnishing with the remaining cilantro.

Nutrition Facts

Serving size	(1227.6g)

Amount per serving	% Daily Value*
Calories	2320.0

Total Fat 181.6g	0%
Saturated Fat 123.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 6959.6mg	0%
Total Carbohydrate 44.1g	0%
Dietary Fiber 4.2g	0%
Total Sugars 17.6g
Protein 141.1g	0%

Vitamin D 35IU	0%
Calcium 221.1mg	0%
Iron 30.1mg	0%
Potassium 2620.2mg	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: 68.8%

Protein: 23.8%

Carbs: 7.4%