I have tried quite a few curry recipes, but I just love this one. This is keto-friendly and still has all authentic curry flavours so even people who are not following a keto diet will enjoy this.
Sometimes it’s difficult to find all the ingredients to make an authentic curry, but this one is fairly simple with easy to source ingredients.
I love Indian food, especially curry but you have to be careful when ordering takeway because of the potential for hidden carbs, such as sugar, added to the dish. Therefore, homemade cooking is always the best option.
Keto Chicken Curry
- Galic mincer
- Chopping knife
- Measuring cups
- Kitchen scales
- 450 g chicken breasts (cubed)
- ½ onion (chopped)
- 1 tbsp olive or coconut oil
- 190 g coconut cream (unsweetened)
- 2 medium tomatoes (chopped)
- 60 ml chicken stock
- 2 cloves garlic (minced)
- 1 tbsp curry powder
- 1 tsp paprika powder
- ¼ tsp ginger powder
- salt (to taste)
- Weigh and measure your ingredients. Chop onion and tomatoes. Mince garlic. Cut chicken into bite-size pieces.
- Heat olive or coconut oil in a pan. Add onion and cook over medium-high heat for 5 minutes.
- Add chicken into the pan. Cook, stirring for 2 minutes per side.
- Sprinkle curry powder, paprika, and ginger powder over the chicken. Add tomatoes and curry paste. Pour in chicken stock.
- Give the curry a good stir and simmer for 20 minutes, over medium-low heat.
- Serve curry while still hot. You can serve it with Keto naan bread, zoodles, or cauliflower rice.
- serve with cauliflower rice
- serve with keto naan bread
- or serve with zoodles (zucchini noodles).