Low Carb Spicy Chicken Curry
Indulge in the bold and aromatic flavors of this Low Carb Spicy Chicken Curry, a perfect dish for those seeking a healthy yet satisfying meal. Made with tender chicken thighs, creamy coconut milk, and a medley of warming spices like cumin, turmeric, and garam masala, this curry brings a hearty and flavorful experience to your table without compromising your low-carb lifestyle. The dish is elevated with the subtle heat of red chili powder and optional green chilies, while fresh cilantro adds a burst of freshness. Ready in just 45 minutes, this one-pan meal is as quick and easy to make as it is delicious. Serve it over cauliflower rice or alongside steamed veggies for a wholesome, keto-friendly dinner that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 tablespoons Coconut oil
- 1 piece Onion (medium, finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 pieces Tomatoes (medium, finely chopped)
- 400 milliliters Coconut milk (unsweetened, full-fat)
- 150 milliliters Water
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- Salt (to taste)
- 2 tablespoons Fresh cilantro leaves (chopped)
- 1 piece Green chilies (optional, finely chopped)
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3–4 minutes until golden and translucent.
Stir in the minced garlic and grated ginger. Cook for another 1–2 minutes until fragrant.
Add the chopped tomatoes and cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and turn into a paste-like consistency.
Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 1–2 minutes to toast the spices.
Add the chicken pieces to the pan and stir to coat them evenly in the spice mixture. Cook for 5 minutes to lightly brown the chicken.
Pour in the coconut milk and water, stirring well to combine. Allow the curry to come to a gentle simmer.
Reduce the heat to low and cover the pan. Simmer the curry for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Stir in the garam masala and green chilies (if using). Cook for an additional 2 minutes.
Taste and adjust the seasoning with more salt if needed.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot. This curry pairs well with cauliflower rice or a side of steamed vegetables for a low-carb meal.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 25.6 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3296 mg | 70% | |
*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.
