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Creamy Keto Chicken Curry

Who says you can’t eat Indian food on keto?

It’s been a long time coming that I did a Keto chicken curry recipe for the channel. Most Indian curries do use a lot of tomato and onion and can be quite high on carbs but more or less they are still acceptable to eat as is. However it makes sense to amp up the regular Indian curry to make it a better keto food. So we’ve added some good fats via butter/ghee as well as almonds and heavy cream to finish with. The spice level of this curry can be adjusted to your palette but just adding a chopped green chilly (or three). It’s best served with cauliflower rice.

A base recipe for all future curries

The best part of this recipe is once you’ve made this a few times it’s pretty much the standard combination to make any curry at all. Most Indian curries have a base of onion, tomato and ginger garlic paste with the spices including cumin, red chilly powder, tumeric, garam masala powder and coriander powder. From this base you can give it a North Indian twist by adding dairy like cream or yoghurt or a more South Indian flavour by replacing the dairy with coconut milk. If chicken isn’t your meat of preference you can always try our egg curry recipe or maybe our Pork Vindaloo. Either way, just curry on!


Keto Chicken Curry


Nutrition Info (Per serving)

  • Calories: 290
  • Net Carbs: 3g
  • Carbs: 3g
  • Fat: 15g
  • Protein: 28g
  • Fiber: 0g

This recipe makes 5 servings. Get this recipe on myfitnesspal.

Creamy Chicken Curry

A spicy Indian style Chicken curry.
4.08 from 14 votes
Course Main Dish
Cuisine Indian
Servings 5 servings



  • Marinate the chicken with ginger garlic paste, lime juice, salt, red chilli powder, tumeric, garam masala powder and coriander powder. Leave for 20-30minutes
  • Melt some butter in a pan and fry the onion
  • Add in the cumin seeds, cloves and cardomom and cook
  • Add in the ginger garlic paste and almonds and cook some more
  • Add in the tomato puree and cook for 5 minutes. Add water if need.
  • Transfer to a blender and blend.
  • In the same pan add butter and fry the chicken
  • After about 5 minutes of cooking deglaze with water and add the blended curry paste
  • Cover and cook for 10 minutes till chicken is cooked through
  • Garnish with coriander and fresh cream and serve.
Tried this recipe?Let us know how it was!

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  1. I looked for a link to the cauliflower rice, but don’t see a stand alone one? Since you reference it in the video, it would be great to provide the link. Looking forward to making this tonight!

  2. Your keto dishes look delish!! Your cauliflower rice served along side this recipe looks different than the two recipes you have posted for cauliflower rice- the mushroom risotto and the chorizo pulao. How is this one different?

  3. Fantastic recipe! Had a bit of trouble pulsing the sauce in my old knackered blender but got there in the end! Curry was flavourful and chicken very tender. Made it with the cauliflower rice also from here and was a very nice Sunday night treat

  4. All your recepies are delicious, but this one is the best! Thank you and keep up the good work! Horns up ?

  5. quick question – you use the garlic ginger paste twice: in the marinade and again when cooking the spices for the paste. it is 2 tsp each time? Thanks

  6. Just made this and….OH…..MY …….GOODNESS …this curry is awesome and sooo delicious with a tablespoon of cream! Thanks Sahil. You Rock!! ( pun intended ) haha

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