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!
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
- 1 Full Chicken (Curry Cut) Skinless
- 1 Tbsp Butter I recommend this one
- 50 grams Onion
- 50 ml Tomato Puree I recommend this
- 3 Cloves I recommend this one
- 3 Cardomom I recommend this one
- 1 Tsp Cumin I recommend this one
- 50 ml Cream
- 10 grams Coriander
- 1 Tsp Salt
- 1 Tsp Tumeric I recommend this one
- 1 Tsp Red Chilli Powder I recommend this one
- 1 Tsp Coriander Powder I recommend this one
- 1/2 Tsp Garam Masala Powder I recommend this one
- 1/2 tbsp Lime juice
- 2 Tsp Ginger Garlic Paste I recommend this one
- 10 grams Almonds
- 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.