COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE
This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick! You’re just 10 ingredients and 30 minutes away from low carb coconut cream curry.
Cuisine Indian
Calories 251 kcal
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
INGREDIENTS
2 tbsp Olive oil (divided)
- 1/2 large Onion (chopped)
- 1 lb Chicken breast (cut into bite size pieces)
- 1 14.5-oz can Diced tomatoes (drained)
- 7 oz Coconut cream (the entire cream part skimmed from a 14-oz can)
- 1/4 cup Chicken broth
- 4 cloves Garlic (minced)
- 1 1/2 tbsp Curry powder (+1 tsp cumin if your curry powder doesn’t include it)
- 1 tsp Ground ginger
- 1 tsp Paprika
- 1/2 tsp Sea salt (to taste)
INSTRUCTIONS
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Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
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Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
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Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
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Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.
