Keto Potato and Chicken Curry

Experience the comforting flavors of this Keto Potato and Chicken Curry, a low-carb twist on a classic favorite! Here, tender bites of boneless chicken thighs and turnips—an ingenious substitute for potatoes—are simmered to perfection in a rich coconut milk and chicken broth base. Infused with fragrant curry powder, garam masala, and a hint of turmeric, this dish delivers bold, warming spices in every mouthful. Finished with a sprinkle of fresh cilantro and a squeeze of zesty lime, it’s a hearty, keto-friendly meal that comes together in just 50 minutes and is perfect for weeknight dinners or meal prep. Savor this guilt-free curry either on its own or paired with a side of cauliflower rice to keep it fully low-carb and satisfying!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 300 grams Turnips
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 400 ml Coconut milk
• 250 ml Chicken broth
• 2 tablespoons Curry powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.25 cup Fresh cilantro, chopped
• 1 Fresh lime, cut into wedges

Directions

Step 1

Begin by washing and peeling the turnips, then cut them into bite-sized chunks.

Step 2

Cut the chicken thighs into similar bite-sized pieces.

Step 3

In a large pot or skillet, heat the coconut oil over medium heat.

Step 4

Add the chopped onions and sauté until they are soft and translucent, about 5 minutes.

Step 5

Introduce the minced garlic and ginger to the pot and sauté for another minute until fragrant.

Step 6

Add the curry powder, garam masala, and turmeric powder, stirring continually for about a minute to toast the spices.

Step 7

Add the chicken pieces to the spice mixture, stirring well to coat, and cook until the chicken is browned on all sides.

Step 8

Stir in the turnip chunks, followed by the coconut milk and chicken broth.

Step 9

Season with salt and bring the mixture to a simmer, then reduce the heat to low.

Step 10

Cover the pot and allow it to cook for approximately 25 minutes, or until the turnips are tender and the chicken is thoroughly cooked.

Step 11

Remove the pot from heat and garnish the curry with freshly chopped cilantro.

Step 12

Serve the curry hot, with fresh lime wedges on the side for squeezing over the top as desired.

Nutrition Facts

Serving size	(1765.1g)

Amount per serving	% Daily Value*
Calories	1439.4

Total Fat 80.4g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 433.3mg	0%
Sodium 7648.2mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 12.7g	0%
Total Sugars 46.4g
Protein 110.3g	0%

Vitamin D 0IU	0%
Calcium 307.0mg	0%
Iron 19.4mg	0%
Potassium 2625.0mg	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: 48.5%

Protein: 29.5%

Carbs: 22.0%