Keto Chicken Curry
This Keto chicken curry recipe is the perfect midweek meal. It is a one-pan dinner that requires only 5 minutes of prep. Plus, it has oodles of Indian curry flavor. We all think it tastes better than takeout.
Servings: 4
Calories: 387kcal
Equipment
- 1 large non-stick frying pan
Ingredients
- 2 tablespoon light olive oil or a neutral-tasting oil such as groundnut
- 1 medium onion finely minced (90g)
- 3 garlic cloves finely minced
- 1 tablespoon ginger finely grated
- 4 skinless chicken breasts 920g, cubed into 2 inch pieces
- 2 medium tomatoes pureed (185g) or 1 cup cherry tomatoes
- 1 green finger chilli thinly sliced
- 3 tablespoon whole milk yoghurt 45g
- ½ cup chicken broth 120ml
- 1 medium red pepper cut into 1 inch chunks (120g)
- 1 tablespoon fresh coriander chopped, plus more to serve
Spices
- ⅓ teaspoon turmeric powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chilli powder
- ½ teaspoon garam masala
- ⅓ teaspoon black pepper
- 1 teaspoon coriander powder
- 3 green cardamon pods
- ½ teaspoon salt or to taste
Instructions
- Add the oil to a non-stick frying pan and heat over a medium heat. Once hot, add the onion and sauté until the onions are golden brown, about 3 - 4 minutes.
- Add the garlic and ginger and stir for 1 minute, until aromatic. Add the cubed chicken and cook for about 5 minutes, stirring often, until the chicken is no longer pink in the middle.
- Add the pureed tomatoes, green chilli, yogurt, spices and salt and sauté for 2 minutes, until the tomatoes start to break down. Add stock and allow it to come to a simmer again.
- Lower the heat to medium, cover and cook for about 15 minutes, stirring a couple of times in between.
- Uncover, and stir in the peppers. Option to add a touch more stock or water if you need to. Cover again and allow the mixture to cook for 3-5 minutes, or until the peppers are al dente and cooked through.
- Stir through the chopped coriander. Remove the cardamon pods, squeezing out the seeds into the curry. Serve a side of cauliflower rice or keto naan.
Notes
Net Carbs: 5.7 net carbs per serving without cauliflower rice. (1 cup or 150g of cooked cauliflower rice adds 4.5g net carbs.)
Storage: Fridge in an airtight container for up to 3 days or freezer for 3 months.
Nutrition
Calories: 387kcal | Total Carbohydrates: 8.1g | Protein: 54.4g | Fat: 14.1g | Saturated Fat: 2.8g | Sodium: 416mg | Potassium: 1077mg | Fiber: 2.3g | Sugar: 4.6g