Keto Recipes

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
Yum
Votes: 9
Rating: 4
You:
Rate this recipe!
A spicy Indian style Chicken curry.
Servings
5 servings
Servings
5 servings
Creamy Chicken Curry
Yum
Votes: 9
Rating: 4
You:
Rate this recipe!
A spicy Indian style Chicken curry.
Servings
5 servings
Servings
5 servings
Ingredients
  • 1 Full Chicken (Curry Cut) Skinless
  • 1 Tbsp Butter
  • 50 grams Onion
  • 50 ml Tomato Puree
  • 3 Cloves
  • 3 Cardomom
  • 1 Tsp Cumin
  • 50 ml Cream
  • 10 grams Coriander
  • 1 Tsp Salt
  • 1 Tsp Tumeric
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Garam Masala Powder
  • 1/2 tbsp Lime juice
  • 2 Tsp Ginger Garlic Paste
  • 10 grams Almonds
Servings: servings
Units:
Instructions
  1. Marinate the chicken with ginger garlic paste, lime juice, salt, red chilli powder, tumeric, garam masala powder and coriander powder. Leave for 20-30minutes
  2. Melt some butter in a pan and fry the onion
  3. Add in the cumin seeds, cloves and cardomom and cook
  4. Add in the ginger garlic paste and almonds and cook some more
  5. Add in the tomato puree and cook for 5 minutes. Add water if need.
  6. Transfer to a blender and blend.
  7. In the same pan add butter and fry the chicken
  8. After about 5 minutes of cooking deglaze with water and add the blended curry paste
  9. Cover and cook for 10 minutes till chicken is cooked through
  10. Garnish with coriander and fresh cream and serve.

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13 Comments

  • Reply
    Megan
    January 2, 2018 at 6:28 pm

    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!

  • Reply
    Leisl
    January 6, 2018 at 4:16 pm

    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?

    • mm
      Reply
      Sahil Makhija
      January 7, 2018 at 6:01 am

      Yes this is just cauliflower rice and it was cooked in chicken stock.

  • Reply
    Amy
    January 30, 2018 at 8:49 am

    Are the cloves referring to garlic cloves?

  • Reply
    Hazey
    February 26, 2018 at 8:54 am

    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

  • Reply
    varun chhibber
    April 13, 2018 at 9:55 am

    thank you so much i made this today and it was lit

  • Reply
    Tanja Mitrovic
    May 28, 2018 at 4:55 pm

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

  • Reply
    Louise
    July 15, 2018 at 4:35 pm

    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

    • mm
      Reply
      Sahil Makhija
      July 16, 2018 at 3:15 am

      No it’s 1 tsp each time 🙂

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