Keto Chicken Curry
A delicious keto-friendly chicken curry featuring a rich coconut sauce that's quick to prepare and perfect for busy weeknights.
Ingredients
Main Ingredients
- 450 g Chicken Cut into cubes
- 2 TBS Coconut oil
- 20 g Small onion, chopped
- 2 cloves Garlic Minced
- 2 tsp Fresh ginger Grated
- 1/2 cup Tomato puree/passata Approximately 100 ml
- 1 can Full-fat coconut milk Approximately 400 ml
- 1 tsp Salt
- 1/2 tsp Freshly ground pepper
- 1 TBS Curry spice blend Mild or spicy
- 1 tsp Garam masala
- 1 tsp Ground paprika
- 1 tsp Turmeric
Garnishes
- to taste Crushed chili
- as desired Fresh cilantro or spring onion
- as desired Lime or lemon slices
- as desired Fresh cucumbers and tomato For serving
Instructions
Cooking the Curry
- Heat coconut oil in a deep skillet or pot over medium-high heat.
- Add the chopped onion, minced garlic, and ginger, cooking for about 2 minutes until the onion turns translucent and golden brown.
- Carefully add the chicken and sauté until golden brown on the edges, about 5 to 10 minutes.
- Sprinkle in salt, pepper, and curry spice blend, stirring until chicken is well coated.
- Pour in coconut milk and tomato paste, adding water or broth if a thinner consistency is desired.
- Reduce heat and cover, letting it simmer for about 10 to 15 minutes.
- Serve the curry with cauliflower rice or mash for a keto-friendly side.
- Garnish with fresh cilantro, chopped spring onion, or crushed chili.
Notes
Store leftovers in airtight containers and refrigerate for 3-4 days, or freeze for up to 3 months.