Low Carb Spicy Chicken Curry

Dive into a delicious, flavor-packed adventure with this Low Carb Spicy Chicken Curry, a perfect blend of bold spices and creamy coconut richness designed to satisfy your cravings without derailing your diet. Succulent chicken thighs are simmered in a luscious base of onions, tomatoes, and fragrant spices like cumin, coriander, and garam masala, with a touch of red chili for that fiery kick. Full-fat coconut milk adds a velvety texture, while fresh ginger and garlic bring aromatic depth. This wholesome curry is not only gluten-free but also keto-friendly, making it an ideal choice for low-carb enthusiasts. Ready in just 45 minutes, it’s perfect for weeknight dinners and pairs beautifully with cauliflower rice or steamed veggies for a guilt-free yet indulgent meal. Garnished with fresh cilantro, it's a feast for both the eyes and the palate!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 2 tablespoons Coconut oil
• 1 piece Onion (medium, finely chopped)
• 3 cloves Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 2 pieces Tomatoes (medium, finely chopped)
• 400 milliliters Coconut milk (unsweetened, full-fat)
• 150 milliliters Water
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 0 Salt (to taste)
• 2 tablespoons Fresh cilantro leaves (chopped)
• 1 piece Green chilies (optional, finely chopped)

Directions

Step 1

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

Step 2

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

Step 3

Add the chopped onion and sauté for 3–4 minutes until golden and translucent.

Step 4

Stir in the minced garlic and grated ginger. Cook for another 1–2 minutes until fragrant.

Step 5

Add the chopped tomatoes and cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and turn into a paste-like consistency.

Step 6

Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 1–2 minutes to toast the spices.

Step 7

Add the chicken pieces to the pan and stir to coat them evenly in the spice mixture. Cook for 5 minutes to lightly brown the chicken.

Step 8

Pour in the coconut milk and water, stirring well to combine. Allow the curry to come to a gentle simmer.

Step 9

Reduce the heat to low and cover the pan. Simmer the curry for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender.

Step 10

Stir in the garam masala and green chilies (if using). Cook for an additional 2 minutes.

Step 11

Taste and adjust the seasoning with more salt if needed.

Step 12

Garnish with freshly chopped cilantro leaves before serving.

Step 13

Serve hot. This curry pairs well with cauliflower rice or a side of steamed vegetables for a low-carb meal.

Nutrition Facts

Serving size	(1481.5g)

Amount per serving	% Daily Value*
Calories	2373.3

Total Fat 181.9g	0%
Saturated Fat 124.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 545mg	0%
Sodium 894.2mg	0%
Total Carbohydrate 53.4g	0%
Dietary Fiber 17.6g	0%
Total Sugars 25.6g
Protein 145.0g	0%

Vitamin D 0IU	0%
Calcium 248.4mg	0%
Iron 23.0mg	0%
Potassium 3296.1mg	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: 67.4%

Protein: 23.9%

Carbs: 8.8%