Low Carb Classic Chicken Curry
Indulge in the bold and comforting flavors of this **Low Carb Classic Chicken Curry**, a wholesome twist on a traditional favorite that’s perfect for keto and low-carb diets. Made with tender, bite-sized chicken thighs simmered in a rich, creamy coconut milk-based sauce, this recipe is bursting with the aromatic blend of curry powder, turmeric, cumin, and coriander. Fresh ginger, garlic, and onions add depth, while juicy tomatoes balance the heat with natural sweetness. Finished with a sprinkle of cilantro and a squeeze of lime, this dish delivers vibrant flavor without compromising on health-conscious ingredients. Ready in just under an hour, this gluten-free and dairy-free curry is a satisfying one-pot meal that’s ideal for busy evenings. Serve it on its own or pair it with cauliflower rice for a complete low-carb feast.
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Recipe Information
Ingredients
- 1.5 lbs Chicken thighs, boneless and skinless
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 medium Tomatoes, chopped
- 1 cup Coconut milk, full-fat
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add the chopped tomatoes and cook for another 5 minutes until they start to break down.
Stir in the curry powder, turmeric, ground cumin, coriander powder, salt, and black pepper. Cook, stirring frequently, to toast the spices for about 2 minutes.
Add the chicken to the pan, stirring to coat the pieces with the spice mixture.
Pour in the coconut milk, bringing the mixture to a gentle simmer.
Cover the pan, reduce the heat to low, and let it cook for about 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Taste and adjust the seasoning if necessary.
Garnish with fresh cilantro before serving.
Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 7116 mg | 309% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 20.2 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3389 mg | 72% | |
*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.
