Low Carb Boneless Chicken Curry

Satisfy your curry cravings without breaking your low-carb goals with this flavorful Low Carb Boneless Chicken Curry! Packed with tender pieces of chicken breast and simmered in a creamy, spiced coconut milk sauce, this dish is a perfect combination of bold flavors and wholesome ingredients. With a fragrant blend of ground cumin, coriander, garam masala, and a hint of cayenne, this curry is both hearty and vibrant. Fresh garlic, ginger, and a touch of lime juice lend a zesty, aromatic finish, while a garnish of cilantro completes the dish with a burst of freshness. Ready in just 45 minutes, this easy-to-make, one-pan recipe is ideal for a weeknight dinner and pairs beautifully with light sides like cauliflower rice or steamed vegetables. Perfect for those following keto or low-carb diets, this curry is a mouthwatering way to enjoy healthy, satisfying meals without sacrificing flavor!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken breasts
• 2 tablespoons Olive oil
• 1 large Onion
• 4 pieces Garlic cloves
• 1 inch piece Ginger
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Garam masala
• 2 tablespoons Tomato paste
• 400 milliliters Coconut milk
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 1 piece Lime

Directions

Step 1

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

Step 2

Thinly slice the large onion. Mince the garlic cloves and ginger.

Step 3

In a large pan, heat the olive oil over medium heat.

Step 4

Add the sliced onions to the pan and sauté for about 5 minutes until they become soft and slightly golden.

Step 5

Add the minced garlic and ginger, and continue to sauté for another 2 minutes, ensuring they do not burn.

Step 6

Mix in the ground cumin, coriander, turmeric, cayenne pepper, and garam masala. Stir well to combine with the onion mixture.

Step 7

Add the chicken pieces to the pan, stirring to coat them evenly with the spice mixture. Cook for about 5 minutes until the chicken begins to brown.

Step 8

Stir in the tomato paste and salt, mixing until fully combined with the chicken and spices.

Step 9

Pour in the coconut milk, stirring to incorporate all the ingredients. Bring the mixture to a gentle simmer.

Step 10

Cover the pan and let the curry simmer for about 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Garnish with freshly chopped cilantro and a squeeze of lime juice right before serving.

Step 13

Serve hot, optionally with a side of cauliflower rice or steamed vegetables.

Nutrition Facts

Serving size	(1281.4g)

Amount per serving	% Daily Value*
Calories	1437.7

Total Fat 50.1g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 425mg	0%
Sodium 2841.2mg	0%
Total Carbohydrate 83.6g	0%
Dietary Fiber 10.8g	0%
Total Sugars 43.2g
Protein 162.9g	0%

Vitamin D 25IU	0%
Calcium 277.0mg	0%
Iron 13.9mg	0%
Potassium 2778.5mg	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: 31.4%

Protein: 45.3%

Carbs: 23.3%