Keto Curry Chicken Thigh
Savor the rich, aromatic flavors of this Keto Curry Chicken Thigh recipe, a hearty and satisfying dish perfect for low-carb diets. Tender, bone-in chicken thighs are seared to golden perfection, then simmered in a luscious sauce made from creamy coconut milk, robust curry spices, and a touch of heat from cayenne pepper. This one-pan recipe is packed with flavor, featuring bold hints of garlic, ginger, cumin, and coriander, all marrying together for a comforting curry that keeps carbs low and taste sky-high. Garnished with fresh cilantro and served with a squeeze of bright lime, this keto-friendly meal is ready in just an hour and ideal for weeknight dinners or weekend indulgences. Perfect for the keto lifestyle, it delivers bold Indian-inspired flavors with a creamy, low-carb twist!
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 can (400 ml) coconut milk, full-fat
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat coconut oil in a large skillet over medium-high heat.
Season chicken thighs with salt and black pepper.
Place chicken thighs skin side down in the skillet and sear until the skin is golden brown, about 6-7 minutes.
Flip the chicken thighs and cook on the other side for 4-5 more minutes. Remove from skillet and set aside.
In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes.
Add garlic and ginger to the onions, cooking for another minute until fragrant.
Stir in curry powder, cumin, coriander, and cayenne pepper. Cook this spice mixture for 1-2 minutes to release the flavors.
Pour in the coconut milk and chicken broth, stirring to combine with the spices.
Return the chicken thighs to the skillet, skin side up, making sure they are submerged in the sauce.
Bring to a simmer, cover, and reduce heat to low. Let cook for 30 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Remove skillet from heat and let rest for a few minutes before serving.
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.7 g | 339% | |
| Saturated Fat | 145.9 g | 730% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 6786 mg | 295% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 18.7 g | ||
| Protein | 214.3 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 3775 mg | 80% | |
*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.
