Keto Coconut Curry Chicken
Indulge in the bold and nourishing flavors of Keto Coconut Curry Chicken, a low-carb twist on a classic comfort dish. This recipe combines succulent chicken thighs with creamy, full-fat coconut milk, aromatic curry powder, and a medley of fresh vegetables like red bell peppers and zucchini. Sautéed in rich coconut oil with fragrant ginger and garlic, this dish comes together in just 50 minutes, making it an ideal option for weeknight dinners. Packed with wholesome ingredients and free from added sugars, it’s the perfect meal for anyone following a keto or gluten-free lifestyle. Serve it warm and finish with a sprinkle of fresh cilantro to elevate the flavors. It’s a satisfying, nutrient-rich curry that proves delicious can also be healthy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Chicken thighs, boneless and skinless
- 2 tbsp Coconut oil
- 1 piece Onion, medium, chopped
- 3 pieces Garlic cloves, minced
- 1 tbsp Ginger, fresh, grated
- 2 tbsp Curry powder
- 400 ml Canned coconut milk, full-fat
- 250 ml Chicken broth
- 1 piece Red bell pepper, sliced
- 1 piece Zucchini, sliced into half moons
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Cilantro, fresh, chopped (for garnish)
Instructions
1. Prepare the chicken thighs by cutting them into bite-sized pieces. Set aside.
2. Heat the coconut oil in a large skillet over medium heat.
3. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4. Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
5. Add the curry powder to the skillet, stirring to coat the onion, garlic, and ginger mixture evenly.
6. Pour in the canned coconut milk and chicken broth, stirring to combine.
7. Add the chicken pieces, ensuring they are submerged in the curry sauce.
8. Bring the mixture to a gentle simmer. Cover the skillet and cook for 15 minutes.
9. After 15 minutes, add the sliced red bell pepper and zucchini to the skillet.
10. Season the curry with salt and black pepper to taste.
11. Continue to simmer uncovered for another 10 minutes, or until the chicken is cooked through and the vegetables are tender.
12. Once cooked, remove from heat and sprinkle with fresh cilantro before serving.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 7552 mg | 328% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 27.2 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3476 mg | 74% | |
*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.
