Keto Chicken Curry (5 Ingredient)
This 5 ingredient keto chicken curry is one of the easiest curries you can make. It comes together in under 25 minutes and uses a short ingredient list that still deliver real depth of flavor.
Today though I want to give you a super easy recipe to get you started on. The secret ingredient is curry powder. But I must make it clear, curry powder doesn’t exist in India. It’s a British invention that’s been spread over the world. However it’s not a bad curry to get started with.
For me curry powder brings back memories of eating chips and curry sauce in the UK. And while it’s not the best tasting thing it’s got it’s own ghastly charm. Like one of those guilty pleasures. You should hate it but you don’t and you want more. So let’s kick start your curry cooking with this 5 Ingredient Keto chicken curry.
Ingredient Notes
- Chicken Thighs: Boneless, skinless chicken thighs work well here because they stay juicy and tender during cooking. Cut them into evenly sized pieces so they cook quickly and consistently. Chicken breast can also be used if preferred.
- Red Onion: The onion is blended into a purée to form the base of the curry. Cooking it down properly removes harshness and creates sweetness and body in the sauce.
- Tomato Purée (Passata): Adds richness and acidity to the curry. It thickens naturally as it cooks and helps balance the spices.
- Curry Powder: Provides all the spice needed for this recipe. Different brands vary in heat and flavor, so choose one you enjoy.
- Cilantro: Fresh cilantro, also known as coriander, is stirred in at the end to add freshness and lift to the finished curry.
- Avocado Oil: Used to cook the chicken. It has a high smoke point and a neutral flavor, making it suitable for stir frying. It can be substituted with olive oil, vegetable oil, sunflower oil, or canola oil.
- Ghee: Adds richness and depth to the sauce. Cooking the onion purée in ghee helps develop flavor as the moisture reduces. If you do not have ghee, you can substitute with butter or a neutral cooking oil.
Expert Tips
Blend the Onions Smooth
Blending the onions creates a smooth base that thickens naturally as it cooks. This step replaces the need for long simmering or extra ingredients.
Cook the Onion Purée Until It Reduces
Let the onion purée cook until most of the moisture evaporates and it starts to take on color. This removes any raw onion taste and builds sweetness.
Remove the Chicken Before Making the Sauce
Cooking the chicken first adds flavor to the pan and prevents it from overcooking while the sauce reduces. Adding it back later keeps it tender.
Control the Sauce with Water
Add water in small amounts as needed. This lets you loosen the sauce without washing out the flavor.
Storage and Leftovers
Refrigerator
Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days. The flavor often improves after resting overnight.
Freezer
This curry freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating on the Stovetop
Reheat gently in a saucepan over low heat, stirring occasionally. Add a small splash of water if the sauce has thickened too much.
Reheating in the Microwave
Transfer the curry to a microwave-safe bowl and cover loosely. Heat in short intervals, stirring between each, until hot throughout.
More Recipes You May Like:
- 5 Ingredient Keto Butter Chicken
- Keto Coconut Chicken Curry
- Keto Chicken Alfredo (5 Ingredients)
- Keto Indian Chicken Curry
- Keto Malai Chicken Curry
Keto Chicken Curry (5 Ingredient)
Ingredients
- 1.1 lbs Boneless & Skinless Chicken Thighs cut into bite sized pieces
- 1 Red Onion roughly chopped
- 3 ½ oz Tomato Purée (about ⅖ of a cup), also known as passata
- 1 Tbsp Curry Powder
- ⅓ oz Cilantro also known as fresh coriander
- Salt & Pepper
- 1 Tbsp Avocado Oil
- 1 Tbsp Ghee
- Water as required
Instructions
- Add the chopped red onions to a blender with a small splash of water and blend until smooth. Set aside. Season the chicken pieces with salt and black pepper.
- Heat oil in a large sauté pan over medium high heat. Add the chicken and stir fry for 3–4 minutes until cooked. Remove the chicken from the pan and set aside.
- Add the ghee to the same pan. Pour in the onion purée and cook over medium heat, stirring regularly, until most of the moisture evaporates and the mixture begins to take on colour.
- Stir in the tomato purée and curry powder. Add a small splash of water to loosen the sauce, cover, and cook for 5–7 minutes until thickened.
- Return the chicken and any resting juices to the pan. Add a little more water if needed, bring to a gentle boil, reduce the heat, cover, and cook for 2 minutes.
- Now you can add a bit more water, bring it up to a boil and lower the heat and cover and cook for 2 minutes.
- Stir through the cilantro, taste, and adjust seasoning if needed. Serve hot.
I haven’t eaten anything “Indian Curry” since I relocated from NYC almost 40 years ago, and I’ve never made it myself. But, having come across this recipe on your site, I’ve already added any of my “missing ingredients” to my shopping list (tomorrow actually happens to be “food shopping day”, lol). At the same time, I’m just wondering: Is there any reason why you instruct to use Ghee in this recipe, rather than Butter? [I purchased a container of Ghee once — when I was doing “full Keto” and long before the Pandemic hit — and only just recently “tossed it”(when it was more than a year “Expired”) because I had NEVER used it. At the same time, if using Ghee in this recipe (and/or any others) improves or enhances either its flavor or its context in any “meaningful” way over Butter, I stand at the ready to purchase a second container of Ghee. I’d appreciate your advise. Thank you.
Ghee is quite similar to clarified butter. It has a high smoke point, you can use it for frying. However, imho, if you seldom use ghee, then just use any oil of your choice will do. I don’t think it’s a ‘must’ in any recipe. You can even consider adding butter near the end of cooking to have that added fragrance, if you fancy that that is. I supposed using ‘ghee’ gives it a more ‘Indian’ feel to it. Just like butter for the French and olive oil for Italians 🙂
These look delicious, I love teriyaki flavors as they’re both tasty and so easy and please visit us: https://www.beckandbulow.com
Loved this recipe and how easy it is. The curry flavor was wonderful, and we were happy to have a curry that is lower calorie than some yellow curries made with coconut milk. We used some rotisserie chicken instead of cooking the chicken (we needed to use it up).
Awesome! So glad to hear that!
YUM! I put in 1 and half tbs of curry powder though but the recipe was delish, thank you!