Keto Indian Chicken Curry

Indulge in the rich, aromatic flavors of Keto Indian Chicken Curry, a low-carb twist on a classic comfort dish. Tender, juicy chicken thighs are simmered in a fragrant medley of spices like garam masala, turmeric, and ground cumin, all enveloped in a creamy, full-fat coconut milk sauce. This keto-friendly recipe skips the carb-heavy thickeners and embraces wholesome ingredients like ghee or coconut oil for a luscious texture and authentic taste. With just 15 minutes of prep and a total cook time of 35 minutes, this one-pan meal is perfect for busy weeknights or meal prep, serving up to four. Garnish with fresh cilantro and a splash of lemon juice for a zesty finish, and pair it with cauliflower rice or a crisp green salad for the ultimate keto dinner experience.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 600 grams Chicken thighs, boneless and skinless
• 3 tablespoons Ghee or coconut oil
• 1 medium Onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 medium Tomato, diced
• 1 cup Coconut milk, full-fat
• 1 teaspoon Garam masala
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Chili powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

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

Step 2

In a large, deep pan, heat the ghee or coconut oil over medium heat.

Step 3

Add the chopped onion and sauté for 5-7 minutes until translucent and beginning to brown.

Step 4

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

Step 5

Add the diced tomato to the pan and cook until it softens, about 3-4 minutes.

Step 6

Mix in the garam masala, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Cook the spices for 1 minute, stirring constantly to prevent burning.

Step 7

Add the chicken pieces to the pan and stir well to coat them with the spice mixture.

Step 8

Pour the coconut milk into the pan, stir, and bring the mixture to a simmer.

Step 9

Reduce the heat to low and cover the pan. Allow the curry to cook for 20-25 minutes, stirring occasionally, until the chicken is tender and cooked through.

Step 10

Uncover the pan and cook for an additional 5 minutes to thicken the sauce if necessary.

Step 11

Remove from heat and stir in the lemon juice.

Step 12

Garnish the curry with chopped fresh cilantro and serve hot.

Nutrition Facts

Serving size	(1166.8g)

Amount per serving	% Daily Value*
Calories	2312.0

Total Fat 167.1g	0%
Saturated Fat 93.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 876mg	0%
Sodium 2968.1mg	0%
Total Carbohydrate 42.3g	0%
Dietary Fiber 11.9g	0%
Total Sugars 15.7g
Protein 165.4g	0%

Vitamin D 0IU	0%
Calcium 231.7mg	0%
Iron 19.1mg	0%
Potassium 2770.2mg	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: 64.4%

Protein: 28.3%

Carbs: 7.2%