Keto Indian Chicken Curry
Indulge in the rich, aromatic flavors of this *Keto Indian Chicken Curry*, a low-carb take on a beloved classic. Perfectly tender chicken thighs are simmered in a creamy, full-fat coconut milk base infused with an alluring blend of traditional Indian spices, including garam masala, turmeric, and cumin. Sautéed onions, garlic, and ginger add depth, while a touch of chili powder brings a gentle kick. This recipe is made keto-friendly by skipping carb-laden thickeners and letting the savory spices shine. Ready in just 50 minutes, this one-pan dish is ideal for busy weeknights or meal prep. Top it off with fresh cilantro and a splash of bright lemon juice for an irresistible finish. Pair with cauliflower rice or enjoy on its own for a satisfying, guilt-free dinner!
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Recipe Information
Ingredients
- 600 grams Chicken thighs, boneless and skinless
- 3 tablespoons Ghee or coconut oil
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 medium Tomato, diced
- 1 cup Coconut milk, full-fat
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large, deep pan, heat the ghee or coconut oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes until translucent and beginning to brown.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the diced tomato to the pan and cook until it softens, about 3-4 minutes.
Mix in the garam masala, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Cook the spices for 1 minute, stirring constantly to prevent burning.
Add the chicken pieces to the pan and stir well to coat them with the spice mixture.
Pour the coconut milk into the pan, stir, and bring the mixture to a simmer.
Reduce the heat to low and cover the pan. Allow the curry to cook for 20-25 minutes, stirring occasionally, until the chicken is tender and cooked through.
Uncover the pan and cook for an additional 5 minutes to thicken the sauce if necessary.
Remove from heat and stir in the lemon juice.
Garnish the curry with chopped fresh cilantro and serve hot.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 15.7 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2770 mg | 59% | |
*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.
