Low Carb Chicken Madras Curry
Indulge in the vibrant flavors of this Low Carb Chicken Madras Curry, a hearty and wholesome dish that’s perfect for a healthy dinner option. Featuring tender, bite-sized chicken thighs simmered in a fragrant medley of aromatic spices like curry powder, turmeric, and chili, this recipe is a low-carb twist on the classic Indian favorite. Creamy coconut cream provides the dish with a luscious texture, while fresh ginger, garlic, and cilantro bring layers of freshness and complexity. Ready in just 45 minutes, this one-pan wonder is as easy as it is delicious, making it ideal for busy weeknights or meal prep. Serve it with lime wedges for a zesty burst of flavor and enjoy a low-carb meal that’s full of warmth and spice. Keywords: low carb chicken curry, Chicken Madras recipe, one-pan curry dish, Indian-inspired low carb recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 400 grams Canned diced tomatoes
- 200 milliliters Coconut cream
- 2 tablespoons Fresh cilantro, chopped
- 1 lime Lime, wedges for serving
Instructions
Cut the chicken thighs into bite-sized pieces. Season them with salt and ground black pepper and set aside.
In a large pan or skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until the onion becomes translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the curry powder, turmeric, and chili powder to the pan, stirring well to coat the onions and release the spices' aromas.
Toss in the seasoned chicken pieces, stirring to combine them with the spices. Cook for 5-7 minutes until the chicken is no longer pink on the outside.
Pour in the canned diced tomatoes with their juices. Stir well and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan, and let it simmer for 15 minutes, allowing the flavors to meld and the chicken to cook through.
Uncover the pan, stir in the coconut cream, and simmer for another 5 minutes to thicken the sauce slightly.
Adjust seasoning with more salt if needed.
Remove the pan from the heat and stir in the fresh cilantro.
Serve the Chicken Madras hot, garnished with lime wedges on the side for added zest.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 7504 mg | 326% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 120.9 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 256 mg | 20% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2551 mg | 54% | |
*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.
