Low Carb Curry Chicken Thigh
Savor the aromatic flavors of this Low Carb Curry Chicken Thigh recipe, a perfect blend of comfort and healthy eating! Tender chicken thighs are seared to golden perfection and simmered in a rich, creamy sauce made with coconut milk, tomato paste, and an irresistible spice mix featuring curry powder, cumin seeds, and cayenne pepper. The dish is infused with fresh ginger, garlic, and onions for layers of vibrant flavor, while a garnish of chopped cilantro and a squeeze of lime add a refreshing touch. Ready in under an hour, this low-carb meal is ideal for weeknight dinners and pairs beautifully with steamed vegetables or cauliflower rice. Indulge in a guilt-free, restaurant-quality curry that’s both easy to make and incredibly satisfying!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 2 tablespoons Coconut oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 400 milliliters Coconut milk
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Cilantro
- 1 medium, wedges for serving Lime
Instructions
Heat the coconut oil in a large skillet over medium-high heat.
Add the chicken thighs skin-side down and cook until golden brown, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove and set aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until soft and translucent.
Add the minced garlic and ginger, cooking for another minute until fragrant.
Stir in the curry powder, cumin seeds, and cayenne pepper; cook for 1-2 minutes, stirring constantly to toast the spices.
Add the tomato paste, coconut milk, and chicken broth, mixing well to combine.
Return the chicken thighs to the skillet, ensuring they are submerged in the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
Season with salt and black pepper to taste.
Garnish with chopped cilantro and serve with lime wedges.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 7833 mg | 341% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 41.2 g | ||
| Protein | 242.8 g | 486% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 264 mg | 20% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3530 mg | 75% | |
*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.
