Home style Keto Chicken Curry
You can never have too much curry can you? In the early days of Headbanger’s Kitchen I did a creamy chicken curry recipe. I even did a curry week on the show in 2017 (I think). These have largely been creamy or coconut based curries. I was inspired by a recently beef dish I made for my wife (which I will make on the show soon as well) and decided I wanted to do a chicken curry that was simple, easy and delicious. Something that has a decent amount of fat but is dairy free and also free from coconut milk or cream. Honestly this is a simple home style curry. It’s something you will will served in the home of an Indian family.
Having said that I must also point out that curry is a very generic term and each state of India has it’s own cuisine and it’s own way of making ‘curry’. I guess this would be the most basic and generic form of a classic chicken curry. Anyway enough jibber jabber. Enjoy!
Bhunao the onions, bhunao it all
The cooking down of the onions and tomato is the most important part of this recipe. It’s all about developing loads of flavour into the dish. Most versions of this country would have a sort of reinforcement of flavours by adding more ginger garlic paste and dry powder spices into the tomato and onion mixture. I decided to skip this because it’s additional carbs that we can avoid and I think when cooked properly you can extract the same kind of flavour. I also avoided using any dry spices like cloves, bay leaves etc which are normally fried along with the onions. My main motivation was to make this curry recipe as simple as possible. You all know how much I love simple recipes.
Nutrition Info (Per serving of sauce)
- Calories: 121
- Net Carbs: 4g
- Carbs: 5g
- Fat: 11g
- Protein: 2g
- Fiber: 1g
This recipe makes 4 servings. Get this recipe on myfitnesspal.
I can see that you are wondering as to why I would only give you the macro information for the sauce. There is a method to this madness. It’s very hard to calculate the calories and macros for an entire chicken. You might eat a breast piece, you might eat the leg, you might eat the neck and back. The macros and calories for each piece is different. So what I recommend doing is based on what you eat just add the information of just ‘boiled chicken’ in the app you use to track calories or macros. Alternatively you could make this recipe with say chicken thighs only and then add the macros for the number of thighs you eat. I leave that up to you to figure out. For now I think the macros for the ‘gravy’ are more important.
How are my photo skills?
You might have noticed a slight change in the photo styling of this recipe. I’m trying some new stuff. Let me know what you think. Here is another photo of the curry to admire.