Keto Potato and Chicken Curry
Enjoy a flavorful twist on a classic curry with this Keto Potato and Chicken Curry, a low-carb delight that swaps traditional starchy potatoes for tender, bite-sized turnips. Packed with aromatic spices like curry powder, garam masala, and turmeric, this recipe features juicy, seasoned chicken thighs simmered in a rich coconut milk and chicken broth base, creating an irresistibly creamy texture. Perfect for keto enthusiasts and Indian cuisine lovers alike, this dish combines the warmth of home-cooked comfort food with a healthy and nutritious profile. Finished with a sprinkle of fresh cilantro and zesty lime wedges, this curry is easy to prepare in under an hour and makes a great meal for weeknights or hosting keto-friendly dinner parties. Pair it with cauliflower rice or enjoy it on its own for a satisfying and wholesome meal!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 300 grams Turnips
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 400 ml Coconut milk
- 250 ml Chicken broth
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- 1 Fresh lime, cut into wedges
Instructions
Begin by washing and peeling the turnips, then cut them into bite-sized chunks.
Cut the chicken thighs into similar bite-sized pieces.
In a large pot or skillet, heat the coconut oil over medium heat.
Add the chopped onions and sauté until they are soft and translucent, about 5 minutes.
Introduce the minced garlic and ginger to the pot and sauté for another minute until fragrant.
Add the curry powder, garam masala, and turmeric powder, stirring continually for about a minute to toast the spices.
Add the chicken pieces to the spice mixture, stirring well to coat, and cook until the chicken is browned on all sides.
Stir in the turnip chunks, followed by the coconut milk and chicken broth.
Season with salt and bring the mixture to a simmer, then reduce the heat to low.
Cover the pot and allow it to cook for approximately 25 minutes, or until the turnips are tender and the chicken is thoroughly cooked.
Remove the pot from heat and garnish the curry with freshly chopped cilantro.
Serve the curry hot, with fresh lime wedges on the side for squeezing over the top as desired.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 7648 mg | 333% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 46.4 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2625 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.
