Low Carb Spicy Kari (Indonesian Chicken Curry)

Savor the bold, aromatic flavors of Low Carb Spicy Kari, an Indonesian chicken curry that’s as wholesome as it is satisfying. This keto-friendly dish features tender bone-in chicken thighs simmered in a fragrant blend of turmeric, cumin, coriander, and paprika, all enriched by creamy unsweetened coconut milk. The addition of fresh curry leaves, aromatic garlic, ginger, and fiery red chili peppers gives this curry its authentic Indonesian flair, while zucchini and cauliflower provide a low-carb twist. With just 15 minutes of prep time and a simmered-to-perfection cooking process, this one-pot recipe is perfect for both weeknight meals and leisurely dinners. Serve hot, topped with vibrant fresh cilantro, for an irresistibly flavorful dish that’s nourishing, spicy, and packed with exotic appeal.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skinless)
• 400 ml Coconut milk (unsweetened)
• 6 leaves Curry leaves
• 1 medium Onion (finely chopped)
• 4 cloves Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 2 pieces Red chili peppers (finely chopped)
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lime juice
• 1 medium Zucchini (sliced into half-moons)
• 200 grams Cauliflower florets
• 2 tablespoons Coconut oil
• 150 ml Water
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Directions

Step 1

Heat 2 tablespoons of coconut oil in a large pan over medium heat.

Step 2

Add the onions and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the garlic, ginger, and red chili peppers, cooking for another 2 minutes until aromatic.

Step 4

Add turmeric powder, coriander powder, cumin, paprika, salt, and black pepper. Stir well to coat the onions and spices evenly.

Step 5

Place the chicken thighs into the pan and cook for 4-5 minutes on each side until lightly browned.

Step 6

Pour in the coconut milk and water, stirring to combine the liquid with the spices.

Step 7

Add the curry leaves, then bring the mixture to a gentle simmer.

Step 8

Cover the pan with a lid and let it simmer for 20 minutes, stirring occasionally to prevent sticking.

Step 9

Add the zucchini and cauliflower florets to the curry. Continue to simmer for another 15 minutes until the vegetables are tender and the chicken is fully cooked.

Step 10

Stir in the lime juice, taste and adjust the seasoning if needed.

Step 11

Remove from heat and serve hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	(1593.7g)

Amount per serving	% Daily Value*
Calories	2225.9

Total Fat 171.7g	0%
Saturated Fat 120.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 376mg	0%
Sodium 2842.5mg	0%
Total Carbohydrate 68.2g	0%
Dietary Fiber 20.6g	0%
Total Sugars 27.9g
Protein 122.6g	0%

Vitamin D 20IU	0%
Calcium 315.8mg	0%
Iron 23.8mg	0%
Potassium 3867.1mg	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: 66.9%

Protein: 21.2%

Carbs: 11.8%