Cooking a chicken curry can be a daunting task. Heck cooking curry itself can intimidating for a lot of people given the number of spices and ingredients. 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.
Onion, Tomato & Coriander
I consider these to be the trinity of Indian cooking. You will find them in most dishes. However there are exceptions, like my Keto white butter chicken. But they are used in almost all recipes. You can use fresh pureed tomatoes as well. I chose to go with a store bought one. You can also chop the onion as opposed to pureeing it. But that’s your call.
Start by chopping the onion and making a puree out of it using a bit of water. Then chop the chicken into bite size pieces and season with salt and pepper.
Heat the avocado oil or any Keto cooking fat you like in a pan and once it's nice and hot you want to add in the chicken and stir fry it. You want to get a bit of colour on the chicken and once it's all turned white and is not longer raw, remove from the pan and set aside.
In the same pan heat up the ghee and then addin the onion puree. Now you just want to cook this till most of the moist is gone and it's starting to get some colour. Then add in the tomato puree, salt, pepper, curry powder and mix well. Also add some water to thin it a bit and cover and cook for 5-7 minutes.
After cooking for 5-7 minutes the curry sauce has thickened and the oil should have split from it. Give it a good mix and then add in all the chicken with the resting juices from the plate.
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.
You curry is now done, add the chopped cilantro into it and mix well. Serve with cauliflower rice.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.