Low Carb Indian Chicken Curry
Indulge in the comforting flavors of this *Low Carb Indian Chicken Curry*, a wholesome, keto-friendly twist on a beloved classic. Tender, bite-sized pieces of chicken breast are simmered in a rich, aromatic coconut milk-based sauce, infused with the bold essence of coriander, cumin, turmeric, and garam masala. This quick and easy recipe, ready in just 45 minutes, uses coconut oil for added creaminess and is naturally gluten-free. Perfect for those following low-carb diets, this curry is brimming with vibrant spices, fresh ginger, garlic, and a touch of green chili for a hint of heat. Serve it over steamed cauliflower rice or enjoy it on its own for a delicious, satisfying meal that doesn’t compromise on flavor. Whether you're meal prepping or craving a cozy dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams chicken breast, boneless and skinless
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 green chili, chopped
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 400 ml canned coconut milk
- 2 tablespoons fresh cilantro, chopped
Instructions
Cut the chicken breasts into bite-sized pieces. Set aside.
In a large skillet or pot, heat coconut oil over medium heat.
Add the chopped onion, garlic, ginger, and green chili. Sauté for about 5 minutes until the onion becomes translucent.
Stir in the coriander powder, cumin powder, turmeric powder, and salt. Cook for an additional 1-2 minutes until the spices are fragrant.
Add the chicken pieces to the skillet, stirring well to coat them with the spices and onion mixture. Cook for about 5 minutes, stirring occasionally.
Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat to low, cover the skillet, and let it cook for 15-20 minutes or until the chicken is fully cooked and tender.
Stir in the garam masala and let the curry cook for another 2-3 minutes.
Taste the curry and adjust seasoning if necessary.
Garnish with fresh cilantro before serving.
Serve hot and enjoy this low-carb Indian delight on its own or with a side of cauliflower rice.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 21.3 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 247 mg | 19% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2938 mg | 63% | |
*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.
