Keto Spicy Kari (Indonesian Chicken Curry)

Take your taste buds on a fiery, flavor-packed journey with this Keto Spicy Kari, an Indonesian chicken curry reimagined for a low-carb lifestyle. Tender, bite-sized chicken thighs simmer in a lush coconut milk sauce infused with aromatic shallots, garlic, ginger, and a medley of warming spices, including turmeric, coriander, and cumin. Red chili peppers bring the perfect kick of heat, while optional curry leaves and a cinnamon stick add authentic depth. Finished with a splash of lime juice for zesty brightness, this vibrant dish balances bold flavors with creamy richness. Ready in just 50 minutes, it’s an ideal keto-friendly dinner served over cauliflower rice or enjoyed on its own. Garnish with fresh cilantro for a fragrant, restaurant-quality touch to your weekday meals!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs, boneless and skinless
• 2 tablespoons Coconut oil
• 3 large Shallots, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 medium-sized Red chili peppers, finely chopped (adjust to taste)
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 stick Cinnamon stick
• 8 leaves Curry leaves (optional, but recommended)
• 400 milliliters Coconut milk, unsweetened
• 250 milliliters Chicken broth, unsalted
• 1 tablespoon Lime juice
• 100 grams Spinach leaves (optional, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

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

Step 2

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

Step 3

Add the chopped shallots, minced garlic, and grated ginger to the pot and sauté for 2–3 minutes until fragrant and softened.

Step 4

Stir in the finely chopped red chili peppers, turmeric, coriander, and cumin, cooking for an additional minute to toast the spices.

Step 5

Add the chicken pieces to the pot and cook for 5–6 minutes, stirring occasionally, until they are lightly browned on all sides.

Step 6

Toss in the cinnamon stick and curry leaves (if using), then pour in the coconut milk and chicken broth. Stir well to combine.

Step 7

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.

Step 8

After 20 minutes, uncover the pot and add salt, black pepper, and lime juice. Adjust seasoning to taste as needed.

Step 9

Simmer for an additional 5 minutes to allow the flavors to meld together.

Step 10

If desired, stir in spinach leaves during the last minute of cooking for added greens.

Step 11

Remove from heat and discard the cinnamon stick before serving.

Step 12

Serve the curry hot, garnished with fresh cilantro if desired. Pair it with cauliflower rice or enjoy as is for a satisfying keto meal.

Nutrition Facts

Serving size	(1539.1g)

Amount per serving	% Daily Value*
Calories	1599.8

Total Fat 92.7g	0%
Saturated Fat 45.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 2981.4mg	0%
Total Carbohydrate 51.7g	0%
Dietary Fiber 12.6g	0%
Total Sugars 14.7g
Protein 140.8g	0%

Vitamin D 0IU	0%
Calcium 376.8mg	0%
Iron 15.1mg	0%
Potassium 2857.5mg	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: 52.0%

Protein: 35.1%

Carbs: 12.9%