Low Carb Classic Indian Chicken Curry
Indulge in the vibrant flavors of this *Low Carb Classic Indian Chicken Curry*, a healthier twist on a beloved traditional dish. Tender bites of boneless chicken thighs are simmered in a rich, aromatic sauce made from creamy Greek yogurt, pureed tomatoes, and warming spices like garam masala, turmeric, and cumin. This keto-friendly curry uses coconut oil for a luscious base and skips the carb-heavy thickeners, making it perfect for those embracing a low-carb lifestyle. With just 45 minutes from start to finish, this recipe is as convenient as it is delicious. Serve it over cauliflower rice or alongside a crisp salad for a guilt-free, flavorful meal that will transport your taste buds straight to India. Perfect for weeknight dinners or entertaining guests, this chicken curry is a must-try for spice lovers and health-conscious foodies alike!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 4 minced Garlic cloves
- 1 inch piece, minced Ginger
- 2 medium, pureed Tomatoes
- 0.5 cup Plain Greek yogurt
- 1.5 teaspoons Garam masala
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon or to taste Salt
- 0.25 cup, chopped Cilantro
- 1 cup Water
Instructions
Cut the boneless 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 golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the pureed tomatoes to the pan and cook for 4-5 minutes, until the mixture thickens and the oil starts to separate.
Mix in the yogurt gradually, stirring continuously to avoid curdling.
Add the garam masala, turmeric, coriander powder, cumin powder, red chili powder, and salt. Stir well to combine.
Add the chicken pieces to the pan, ensuring they are well coated with the spice mixture.
Pour the water into the pan and bring the mixture to a simmer.
Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Uncover the pan and cook for an additional 5 minutes to let the curry thicken to your desired consistency.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 18.4 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2331 mg | 50% | |
*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.
