Keto Creamy Chicken Curry
Indulge in the bold and comforting flavors of this Keto Creamy Chicken Curry, a low-carb delight that's perfect for both weeknight dinners and meal prepping. Tender, bite-sized chicken thighs are simmered in a rich and aromatic coconut milk sauce infused with curry spices, garlic, ginger, and a touch of cayenne for a gentle heat kick. Gluten-free and keto-friendly, this recipe is crafted using wholesome ingredients like coconut oil and fresh cilantro, ensuring you enjoy a guilt-free dish that satisfies your cravings. Ready in just 45 minutes, this creamy curry pairs beautifully with cauliflower rice or zucchini noodles for a complete keto meal. Whether you're a seasoned curry lover or new to the cuisine, this recipe offers a flavorful twist that's sure to become a regular in your kitchen rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 ml canned coconut milk
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 120 ml water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large skillet or pan over medium heat.
Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the chicken pieces to the pan, stirring to coat them with the onion, garlic, and ginger mixture. Cook until the chicken is browned on all sides, about 5-7 minutes.
Mix in the curry powder, cumin powder, coriander powder, turmeric powder, cayenne pepper, salt, and black pepper. Stir well to evenly coat the chicken.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Lower the heat to medium-low and let the curry simmer for about 20 minutes, until the chicken is cooked through and the sauce has thickened.
Stir in the lemon juice and half of the chopped cilantro.
Serve the creamy chicken curry hot, garnishing with the remaining cilantro.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 6960 mg | 303% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 17.6 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 221 mg | 17% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 2620 mg | 56% | |
*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.
