Keto Chicken Curry Recipes

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COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE



Coconut Curry Chicken: A Keto Low Carb Curry Recipe image

This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick! You're just 10 ingredients and 30 minutes away from low carb coconut cream curry.

Provided by Maya Krampf

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 tbsp Olive oil ((divided))
1/2 large Onion ((chopped))
1 lb Chicken breast ((cut into bite size pieces))
1 14.5-oz can Diced tomatoes ((drained))
7 oz Coconut cream ((the entire cream part skimmed from a 14-oz can))
1/4 cup Chicken broth, reduced sodium
4 cloves Garlic ((minced))
1 1/2 tbsp Curry powder ((+1 tsp cumin if your curry powder doesn't include it))
1 tsp Ground ginger
1 tsp Paprika
1/2 tsp Sea salt ((to taste))

Steps:

  • Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
  • Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
  • Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
  • Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Sodium 233 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

THE BEST KETO CHICKEN CURRY RECIPE (3G CARBS)



The Best Keto Chicken Curry Recipe (3g Carbs) image

This Fragrant & Tasty Keto Chicken Curry recipe is Delicious & Mildly Spicy with Low-Carb Ingredients. Lots of Healthy fats & Easy to make.

Provided by Gerri

Categories     Dinner     Lunch

Time 40m

Number Of Ingredients 13

1 small Onion (roughly chopped)
1 large Green Chili (roughly chopped)
1 inch Ginger (roughly chopped)
3 cloves Garlic
1/2 cup Cilantro (leaves and stems)
3 tablespoons Ghee
2 teaspoons Turmeric (ground)
1 1/2 teaspoons Cumin (ground)
1 teaspoon Coriander (ground)
2 tablespoons Tomato Paste
2 pounds Chicken Thighs
1 cup Heavy Cream
1 teaspoon Salt

Steps:

  • In your food processor, add the onion, green chili, ginger, garlic and fresh coriander.
  • Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
  • Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
  • Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
  • Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
  • Increase the heat to medium and cook the chicken in the spices for 10 minutes.
  • Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
  • Serve the Chicken Curry immediately with a side of Cauliflower Rice.

Nutrition Facts : ServingSize 150 g, Calories 414 kcal, Carbohydrate 4 g, Protein 20 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 166 mg, Sodium 442 mg, Fiber 1 g, Sugar 1 g

INSTANT POT® KETO CHICKEN CURRY



Instant Pot® Keto Chicken Curry image

Chicken curry can be keto-friendly if a few changes are made. Make sure to watch the carb count on your coconut milk and serving size. Some vegetables (mushrooms, bell peppers, broccoli, sugar snap peas -use sparingly- etc.,) may be added, just take the carb count into consideration. If desired, serve with cauliflower rice.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 12

3 tablespoons ghee (clarified butter)
1 tablespoon tomato paste
1 tablespoon red curry paste
2 (5 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
½ cup chopped onion
2 cloves garlic, minced
½ cup coconut milk
⅓ cup heavy whipping cream
1 teaspoon yellow curry powder
½ teaspoon garam masala
½ teaspoon ground turmeric
1 pinch stevia-erythritol sweetener (such as Truvia®)

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 5.8 g, Cholesterol 91.9 mg, Fat 26.9 g, Fiber 1.2 g, Protein 17.6 g, SaturatedFat 16.5 g, Sodium 152.5 mg, Sugar 1.4 g

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