Keto Chicken Curry with Vegetables
Discover the rich, bold flavors of this Keto Chicken Curry with Vegetables — a low-carb, nutrient-packed dish that's perfect for a satisfying weeknight dinner. This easy-to-follow recipe features tender chicken breast simmered in a creamy coconut milk curry sauce infused with fragrant garlic, ginger, and warming spices. Fresh veggies like broccoli, bell pepper, and zucchini add vibrant color, crunch, and wholesome goodness. Seasoned with a touch of cayenne pepper for a gentle kick and finished with fresh cilantro and zesty lime wedges, this keto-friendly curry is as irresistible as it is healthy. Ready in under an hour, this dish is an ideal option for low-carb meal plans, combining comforting, exotic flavors with simplicity and convenience.
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Recipe Information
Ingredients
- 500 grams chicken breast, boneless and skinless
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons curry powder
- 400 milliliters canned coconut milk, full-fat
- 200 grams broccoli florets
- 1 large bell pepper, sliced
- 1 medium zucchini, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 tablespoons fresh cilantro, chopped
- 1 unit lime, cut into wedges
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
Heat the coconut oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder to the onion mixture and stir well to coat.
Pour in the coconut milk and mix, bringing the mixture to a gentle simmer.
Add the chicken cubes into the simmering coconut and spice mixture.
Cook the chicken for about 10 minutes, stirring occasionally, until it is fully cooked.
Introduce the broccoli florets, sliced bell pepper, and sliced zucchini to the pot.
Season the curry with salt, black pepper, and cayenne pepper.
Continue to simmer the curry for another 10-12 minutes until the vegetables are tender-crisp.
Taste and adjust seasoning if necessary.
Serve the chicken curry hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6959 mg | 303% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 31.4 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 329 mg | 25% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 3511 mg | 75% | |
*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.
