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A white ceramic plate filled with a vibrant, yellow-brown curried chicken dish, garnished with fresh cilantro. The plate sits on a round wooden cutting board. The background features a white cloth with a red stripe.

Keto Chicken Curry

4 from 6 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 335 kcal

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

Serving: 1Calories: 335kcalCarbohydrates: 4gProtein: 38gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 12gCholesterol: 185mgSodium: 364mgFiber: 2gSugar: 1g
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