This flavorful keto chicken curry makes a great low-carb dinner that you can share with everybody. It’s so easy to prepare and requires only five basic ingredients.
Unlike regular chicken curry recipes that are often filled with sugar and carbs, this recipe from Sahil Makhija of the Headbanger’s Kitchen uses low-carb ingredients, so it’s safe for those who are on the keto diet.
Sahil loves cooking and eating good food and aims to make keto diet dishes both easy and tasty. He makes cooking videos by day and metal music by night. I must say I prefer his recipes to his music!
This keto chicken curry may be low in carbs, but it’s full of protein and is very delicious. It’s the kind of low carb meal that everyone will love, whether they are on a low carb diet or not.
If it’s spicy food you like then you may like this recipe for Keto Thai Grilled Chicken or this Low Carb Spicy Buffalo Chicken Meatballs Recipe or what about this Low Carb Chicken Chili Soup Recipe?
For chicken recipes that are not spicy you may like these recipes:
Mediterranean Chicken Recipe
Easy Low Carb Pesto Chicken and Asparagus Recipe
Keto Garlic Chicken with Broccoli
Recipe notes
Sahil explains that curry in India is never made using curry powder. Different types of dishes that we call curry are made using a variety of different spices. In fact curry powder doesn’t even exist in India. He says it was invented by the British.
However, I have read that in fact curry powder was put together by Indian merchants and sold to the British returning to England. What matters really is that by using ready made curry powder this recipe is quick and easy to put together.
It’s important to use newly bought good quality curry powder and not one that’s been stuck in your kitchen cupboard for months because spices lose their potency over time. You can get curry powder in a variety of strengths and it’s important to buy a good quality brand like this organic curry powder.
Ghee
Ghee, if you have not come across it before, has become a favorite healthy fat among keto enthusiasts. It’s made from butter that has been slowly heated so the water content evaporates and the milk solids separate so they can be removed. Pure golden butter fat is left.
It has been used in Indian cooking for thousands of years and foods cooked in it were considered to be superior than others. In Indian medicine it’s said to be good for the digestion.
Ghee contains the vitamins A, D, E and K and CLA (conjugated linoleic acid). Some say it contains butyric acid (aka butyrate) which is good for the gut but others maintain that the heating of the fat would destroy it.
Whatever the case it is better than butter for cooking as it has a higher smoke point and is better for people with milk allergies or sensitivities. Personally I love the stuff.
Carrington Farms USDA Certified Organic Grass Fed Ghee is a good one. Its free from lactose, casein and whey and is a high natural sources of CLA.
Keto Chicken Curry
Makes 3 servings
Ingredients
- 500 g boneless and skinless organic or free range chicken thighs or paneer for a veggie version
- 100 g tomato puree
- 1 tbsp. good quality curry powder
- 100 g red onion
- 10 g cilantro/coriander
- 1 tbsp. avocado oil
- Real salt & freshly ground black pepper
- 1 tbsp. organic ghee (clarified butter)
- Filtered water as required
Directions
1. Chop the onion and puree it by adding a small amount of water and blending it.
2. Slice the chicken into bite-size pieces and season with salt & pepper and mix well.
3. Heat the avocado oil or any keto-friendly oil of your choice. Once it’s hot, add the chicken pieces and spread them out. Leave for 1 minute on a fairly high heat so they get some color. Then stir the pieces so they get some color all over without cooking them through completely. Place in a bowl and set aside.
4. Heat the ghee in the same pan before adding the onion puree. Cook it stirring all the time until most of the moisture is gone and it’s fairly dry. Then add the tomato puree, season with more salt & pepper, and add the curry powder. Mix well. Add some water to thin it a bit and cover with a lid and leave to cook for 5 to 7 minutes.
5. The sauce should have thickened nicely by this time and you will see that the fat has split from the sauce. Just give it a good stir and add the chicken slices and any juices that have come from it.
6. Add a small amount of water to thin it a little and bring it up to a simmer. Lower the heat and cover and leave to cook for two or three minutes. Make sure the chicken pieces are cooked through.
7. Add the chopped cilantro to it and mix in. Place in serving bowls and serve with cauliflower rice.
Check out Sahil’s demo video of how to cook this delicious keto chicken curry.
