This delicious one-pot Keto chicken curry is simple to make, but it’s absolutely bursting with flavor! Perfect for spicing up your weeknight dinner routine.
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Keto Chicken Curry
Chicken is usually my go-to for quick and easy weeknight dinners. But, let’s face it… the same old chicken dinner can get boring pretty fast.
That’s why I love this one-pot Keto chicken curry! It’s easy to throw together, plus clean-up is a breeze.
Oh, and did I mention that it’s BURSTING with flavor? The recipe may be simple, but the taste is quite the opposite. This rich curry is so hearty and satisfying, it’s the perfect way to break out of your weeknight dinner rut.
So if you’re looking to spice up your routine, you have to try this easy low-carb curry!
Is Curry Okay On Keto?
I love authentic Indian curry. But unfortunately, ordering curry at a restaurant can be tricky because you don’t know what they’re putting in the dish.
For example, they may use flour to thicken the curry or to coat the meat. Plus, there’s usually added sugar.
That’s why I prefer to make this Keto chicken curry right at home! One serving is only 4 net carbs, but it’s still packed with all the amazing flavor you want from curry.
Easy, delicious, and totally Keto. How can you beat that?
Is Turmeric Good For Keto?
You’ve probably heard that turmeric is a powerhouse ingredient when it comes to health benefits. But what exactly are those benefits? And is turmeric good for a Keto way of eating?
In fact, the secret behind this amazing spice is its main ingredient: curcumin. It has anti-inflammatory properties, plus it’s a powerful antioxidant.
Curcumin is fat soluble, so it’s perfect to eat in higher-fat meals like you find on a Keto diet. And pepperine, which is found in black pepper, increases the absorption of curcumin into the bloodstream. So when you’re seasoning this dish, don’t skimp on the black pepper!
Finally, let’s look at the macros.
One tablespoon of turmeric contains 6.3 grams of carbs and 2.1 grams of fiber for 4.2 net carbs. So I would consider this spice pretty low in carbs.
This recipe calls for ¼ of a teaspoon of turmeric plus two tablespoons of curry powder, which will also contain turmeric. Spread out across 6 servings, the turmeric won’t add very many carbs per bowl.
With the great health benefits and low carb count, I would definitely say that turmeric is good for Keto.
What To Serve With Low Carb Chicken Curry
I love this hearty and satisfying bowl all on its own. I just sprinkle fresh parsley on top and call it a meal!
But if you want to add a little bulk, you could always serve it over cauliflower rice or shiritaki rice. Either one would be great for soaking up all that sauce.
Looking for something to serve on the side? You could whip up some low-carb pita bread or even Keto flatbread for dipping in the rich curry sauce!
Can You Store Leftover Keto Chicken Curry?
You bet!
Simply store any extra chicken curry in an airtight container in the refrigerator. I would recommend enjoying within 3-4 days.
When you’re ready to enjoy, you can reheat in the microwave or gently in a pot on the stove.
How To Make Keto Chicken Curry
Heat the olive oil in a large deep-sided skillet or pot over medium high heat.
Once hot, add the chicken and onion. Cook until the chicken is completely done and the onion has softened.
Drain off most of the excess liquid, then reduce the heat to medium low.
Add the tomato paste, curry powder, turmeric, cinnamon, cayenne pepper (if desired), coriander, minced garlic, ginger paste, salt, and pepper to the skillet.
Stir to combine and saute for 1-2 minutes.
Mix in the coconut and chicken broth, stirring to combine.
Cover the mixture and simmer for 20 minutes.
Garnish with fresh parsley and serve.
Other Dinner Options From The Keto Option That You Might Like
Keto Cheeseburger Soup (Instant Pot)
Keto Chicken Curry
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 lbs. boneless skinless chicken thighs cut into bite-sized pieces
- ½ medium onion chopped
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- pinch of cinnamon
- 3 teaspoon minced garlic
- 1 teaspoon ginger paste
- salt and pepper to taste
- 1 Can Lite coconut milk
- ¼ cup chicken broth
- cayenne pepper to taste optional
- fresh chopped parsley for garnish
Instructions
- Heat the olive oil in a large deep-sided skillet or pot over medium high heat.
- Once hot, add the chicken and onion. Cook until the chicken is completely done and the onion has softened.
- Drain off most of the excess liquid, then reduce the heat to medium low.
- Add the tomato paste, curry powder, turmeric, cinnamon, cayenne pepper (if desired), coriander, minced garlic, ginger paste, salt, and pepper to the skillet.
- Stir to combine and saute for 1-2 minutes.
- Mix in the coconut and chicken broth, stirring to combine.
- Cover the mixture and simmer for 20 minutes.
- Garnish with fresh parsley and serve.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
