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.
JoAnnMarch 26, 2021 at 8:05 am
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.
AshkeOctober 27, 2021 at 3:42 am
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 🙂
Beck and BulowFebruary 26, 2022 at 2:44 pm
These look delicious, I love teriyaki flavors as they’re both tasty and so easy and please visit us: https://www.beckandbulow.com