The Best Keto Chicken Curry Recipe 3g Carbs

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

Time 30m

Number Of Ingredients 11

Ingredients

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

KETO BUTTER CHICKEN - INDIAN CURRY

Keto Butter Chicken - Indian Curry image

This delicious Keto Indian Butter Chicken Curry is a great dinner to add to your meal rotation. It's mildly spiced, creamy and just like your local Indian takeout - minus the carbs.

Provided by Gerri

Categories Dinner Main Course

Time 30m

Number Of Ingredients 19

Ingredients

½ cup Full Fat Greek Yogurt
3 cloves Garlic (crushed)
½ inch Ginger (finely grated)
2 teaspoons Garam Masala (ground)
1 teaspoon Turmeric (ground)
1 teaspoon Cumin (ground)
1 teaspoon Kashmiri Chili Powder
1 teaspoon Salt
2 pound Chicken Thighs (cut into quarters)
¼ cup Ghee
1 small Onion (diced)
3 cloves Garlic (crushed)
½ inch Ginger (finely grated)
2 teaspoons Cumin (ground)
2 teaspoons Garam Masala (ground)
1 teaspoon Coriander (ground)
10 ounces Tomato Passata
1 teaspoon Salt
1 cup Heavy Cream

Steps:

Place the marinade ingredients, except the chicken, into a small bowl and mix well.
Mix into the chicken. Cover and marinate in the fridge for at least 3 hours, or overnight for best results.
Place a large nonstick frying pan over high heat. Add 1 tablespoon of the ghee and brown the chicken. Set aside.
Place a large saucepan over high heat and add the remaining ghee, onion, garlic, ginger, cumin, garam masala, and coriander. Saute for 3-5 minutes until the onion has softened.
Add the tomato passata and salt and bring to a simmer.
Remove from the heat and use an immersion blender to puree the sauce.
Return over medium heat and add the cream and browned chicken. Simmer for 10 minutes, or until the chicken is cooked through.
Serve with a side of Keto Cauliflower Rice, cilantro and a drizzle of heavy cream.

Nutrition Facts : ServingSize 200 g, Calories 581 kcal, Carbohydrate 7 g, Protein 27 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 223 mg, Sodium 984 mg, Fiber 2 g, Sugar 3 g