Keto Boneless Chicken Curry
Indulge in the warm, aromatic flavors of this Keto Boneless Chicken Curry, a low-carb twist on the classic Indian-inspired dish. Tender chicken thighs are simmered to perfection in a creamy, coconut milk-based sauce infused with a medley of bold spices such as curry powder, turmeric, and cumin. This easy-to-make recipe is a keto-friendly delight, featuring wholesome ingredients like coconut oil and pureed tomatoes, ensuring it’s as nutritious as it is flavorful. Ready in just 45 minutes, this curry is ideal for busy weeknights yet sophisticated enough for entertaining. Serve it with cauliflower rice or keto flatbread for a comforting meal that fits perfectly into your ketogenic lifestyle.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 medium Tomatoes, pureed
- 200 ml Coconut milk, full-fat
- 100 ml Chicken broth
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro leaves, chopped
Instructions
Cut the boneless chicken thighs into bite-sized pieces.
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Add the pureed tomatoes to the pan and cook for 5 minutes, allowing the mixture to reduce slightly.
Stir in the curry powder, turmeric, ground cumin, ground coriander, garlic powder, salt, and black pepper. Cook for 2 more minutes to allow the spices to release their flavor.
Add the chicken pieces to the pan, stirring to coat them evenly with the spice mixture.
Pour in the coconut milk and chicken broth, and stir well.
Bring the mixture to a simmer, cover the pan, and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Uncover the pan, and increase the heat slightly to reduce the sauce to your desired consistency, about 3-5 minutes.
Garnish with chopped cilantro leaves before serving.
Serve hot, optionally with a side of cauliflower rice or keto-friendly flatbread.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 7077 mg | 308% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 16.1 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
