Low Carb Boneless Chicken Curry
Dive into the big, bold flavors of this **Low Carb Boneless Chicken Curry**, a perfect dish for anyone seeking a wholesome, keto-friendly meal packed with aromatic spices and creamy textures. Made with tender chunks of boneless chicken simmered in a velvety coconut milk sauce, this curry is infused with the vibrant blend of ground cumin, coriander, garam masala, and turmeric. The zesty touch of fresh lime and the fragrant garnish of cilantro bring a refreshing finish to every bite. Ready in just 45 minutes, this one-pot dish is ideal for weeknight dinners and pairs beautifully with cauliflower rice or steamed veggies for a satisfying, low-carb option. Enjoy a guilt-free indulgence in comfort food that delivers on both flavor and health!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breasts
- 2 tablespoons Olive oil
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 2 tablespoons Tomato paste
- 400 milliliters Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 piece Lime
Instructions
Cut the boneless chicken breasts into bite-sized pieces and set aside.
Thinly slice the large onion. Mince the garlic cloves and ginger.
In a large pan, heat the olive oil over medium heat.
Add the sliced onions to the pan and sauté for about 5 minutes until they become soft and slightly golden.
Add the minced garlic and ginger, and continue to sauté for another 2 minutes, ensuring they do not burn.
Mix in the ground cumin, coriander, turmeric, cayenne pepper, and garam masala. Stir well to combine with the onion mixture.
Add the chicken pieces to the pan, stirring to coat them evenly with the spice mixture. Cook for about 5 minutes until the chicken begins to brown.
Stir in the tomato paste and salt, mixing until fully combined with the chicken and spices.
Pour in the coconut milk, stirring to incorporate all the ingredients. Bring the mixture to a gentle simmer.
Cover the pan and let the curry simmer for about 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped cilantro and a squeeze of lime juice right before serving.
Serve hot, optionally with a side of cauliflower rice or steamed vegetables.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 43.2 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 277 mg | 21% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2778 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.
