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Keto Coconut Curry Chicken Recipe

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4 from 8 reviews

This Keto Coconut Curry Chicken is a flavorful, low-carb dish perfect for those seeking a high-protein, satisfying meal. Featuring tender chicken breast simmered in a rich coconut cream and tomato-based curry sauce with aromatic spices, this easy recipe comes together in just 30 minutes, making it ideal for a quick weeknight dinner.

  • Author: Zara
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Low Carb

Ingredients

Chicken and Aromatics

  • 1 tablespoon olive oil
  • 450 g (1 lb) chicken breast, cut into bite sized pieces
  • 1 medium onion, finely chopped
  • 1 medium pointed red pepper, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped or grated

Spices and Sauces

  • 2 tablespoons medium curry powder
  • 1 teaspoon paprika
  • 100 ml (½ cup) passata (tomato sauce)
  • 250 ml (1 cup) chicken stock
  • 200 ml (1 cup) coconut cream

Garnish

  • A handful chopped coriander

Instructions

  1. Heat the oil and brown the chicken: Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until the chicken is slightly golden on the outside.
  2. Sauté the vegetables: Add the finely chopped onion, red pepper, garlic, and ginger to the pan. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
  3. Add spices and liquids: Stir in the medium curry powder and paprika to coat the chicken and vegetables evenly. Then pour in the passata, chicken stock, and coconut cream, combining all ingredients thoroughly.
  4. Simmer the curry: Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for 15 minutes, allowing the sauce to thicken and the flavors to blend.
  5. Garnish and serve: Sprinkle the chopped coriander on top before serving. This curry pairs wonderfully with cauliflower rice for a low-carb meal option.

Notes

  • Use chicken breast for a lean protein option, but chicken thighs can be substituted for richer flavor.
  • Adjust the curry powder to your preferred spice level; medium curry powder offers a balanced heat.
  • Cauliflower rice is suggested as a low-carb alternative to traditional rice.
  • For a creamier sauce, use full-fat coconut cream.
  • Can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Find it online: https://zaracooking.com/keto-coconut-curry-chicken-recipe/