Keto Coconut Chicken Curry
This keto coconut chicken curry offers a quick and easy five-ingredient solution for busy weeknights. It combines rich, creamy flavors with aromatic ginger and crispy curry leaves to create a low-carb, keto-friendly dish.
Ingredients
- 1 tbsp Coconut oil or olive oil
- 1.1 lbs Boneless skinless chicken thighs cut into peices
- 14 oz Coconut cream or coconut milk
- ⅓ oz Ginger peeled and julienned
- 15 Curry leaves
- 1 tsp Salt
- 1 tsp Black pepper
- 1 handful Cilantro sliced
Instructions
- In a large pot over medium heat, heat the coconut oil. Once hot, sauté the julienned ginger until aromatic, about 30 seconds. Add the curry leaves and continue to sauté until they become crispy, about 1 minute.
- Add the chicken pieces to the pot and season with salt and pepper. Allow the chicken to cook without stirring at first to let it brown and caramelize slightly, enhancing the flavor. Stir the chicken after it has browned to ensure it is well-seared on all sides.
- Stir in the coconut cream and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let the curry simmer gently for 5 minutes. Check the seasoning and adjust with salt and pepper if necessary. Mix in the cilantro.
- Serve the curry hot alongside your favorite keto-friendly side dish.
Notes
Coconut cream will give a thicker, richer sauce, while coconut milk provides a lighter version.
Nutrition
Calories: 526kcalCarbohydrates: 8gProtein: 28gFat: 45gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 119mgSodium: 697mgPotassium: 652mgFiber: 2gSugar: 0.1gVitamin A: 239IUVitamin C: 78mgCalcium: 39mgIron: 3mg
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