Are you craving a mouthwatering, low-carb meal that doesn't compromise on taste? Look no further than this incredible Keto Chicken Curry with Coconut Milk! This Indian-inspired dish is not just a meal, it's a culinary adventure that will transport you straight to flavor paradise while keeping you perfectly aligned with your ketogenic lifestyle. Imagine tender chicken swimming in a creamy, spice-laden coconut milk sauce that's so delicious, you'll forget you're even on a diet!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can coconut milk
- 2 tbsp curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of diced chicken breast, 1 can of coconut milk, 2 tablespoons of curry powder, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of grated ginger, 1 tablespoon of olive oil, salt and pepper to taste, and fresh cilantro for garnish.
- In a large skillet or saucepan, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic and grated ginger to the skillet. Continue to sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced chicken breast to the skillet. Season with salt and pepper to taste. Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Once the chicken is browned, sprinkle the curry powder over the chicken. Stir well to coat the chicken evenly with the spices, allowing the flavors to meld for about 2 minutes.
- Pour in the can of coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Reduce the heat to low and cover the skillet. Let the curry simmer for about 20 minutes, stirring occasionally. This allows the chicken to cook through and the flavors to develop.
- After 20 minutes, check the chicken for doneness. It should be tender and fully cooked. If necessary, adjust the seasoning with additional salt and pepper.
- Once the curry is ready, remove it from the heat. Serve hot, garnished with fresh cilantro on top. This dish pairs well with cauliflower rice or a simple green salad to keep it keto-friendly.
Tips
- Choose high-quality chicken breast and cut it into uniform pieces to ensure even cooking.
- Toast your curry powder briefly before adding to the dish to enhance its aromatic flavors.
- Use full-fat coconut milk for the richest, most creamy texture that's perfect for keto.
- Don't rush the simmering process - low and slow is the key to developing deep, complex flavors.
- For extra richness, consider adding a tablespoon of grass-fed butter or ghee when you add the coconut milk.
- Fresh cilantro is not just a garnish - it adds a bright, fresh note that cuts through the curry's richness.
- If you want to add more low-carb vegetables, consider mixing in some spinach or zucchini during the last 5 minutes of cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 30g
Fat: 25g
Saturated Fat: 18g
Cholesterol: 90mg
