Keto Chicken Curry
Looking for a good chicken curry recipe that’s low-carb? Look no further than our Keto Chicken Curry – a simple and satisfying low-carb dinner recipe. With easy steps and rich flavors, it’s perfect for anyone on a keto or low-carb diet. It only takes 45 minutes from start to finish, and it’s full of flavor!
The aromatic blend of spices, tender pieces of chicken, and mild curry sauce will remind you of your favorite Indian restaurant. Raise the bar on your chicken dinner with this delicious Indian-inspired keto chicken curry recipe.
I adapted this dish slightly from Instant Pot Chicken Curry Soup (<- one of the best recipes on the internet, if I do say so myself). This version is great for busy families and those who don’t yet have a pressure cooker/Instant Pot. It’s one of our family’s favorite recipes.
Ingredients
For this soul-satisfying chicken curry recipe, you need the following ingredients:
- 1 ½ pounds chicken breasts
- 3 tablespoons ghee or butter
- 1 cup onion, diced
- 2 tablespoons fresh garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 jalapeno diced
- 2 cups chicken broth
- 1 can petite diced tomatoes
- 3 tablespoons curry powder
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 6 cups baby spinach
- 1 can of full-fat coconut milk
How to Make Keto Chicken Curry
- Melt ghee in a large skillet over medium-high heat. Add chicken and stir-fry until chicken is no longer pink. Remove chicken from the skillet and set aside.
- Add chopped onion to the skillet and saute for a few minutes until it starts to become translucent. Next, you add garlic, ginger, and jalapeno and cook for another minute.
- Return the chicken to the pan along with chicken broth, tomatoes, and seasonings. Give it a quick stir and then cover and cook for 5 minutes.
- Add about 2 cups of spinach to the pan and stir until it starts to cook down, then add 2 more cups. Repeat one more time.
- Stir in the coconut milk and let it all simmer for about 5 minutes.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
If you’re a fan of bold flavors and cozy curry dishes, be sure to check out my other delicious recipes. Try my creamy Tomato Curry, hearty Instant Pot Chickpea Curry, or flavorful Massaman Curry with Chicken. Each one brings its own unique twist to the table and pairs perfectly with a side of rice or naan.
Chicken Curry
Ingredients
- 1.5 pounds chicken breasts thinly sliced on the bias
- 3 tablespoons ghee or butter
- 1 cup onion diced
- 2 tablespoons garlic minced
- 2 tablespoons ginger minced
- 1 jalapeno diced
- 2 cups chicken broth
- 1 can petite diced tomatoes
- 3 tablespoons curry powder
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 6 cups baby spinach
- 1 can coconut milk
Instructions
- Melt ghee in a large skillet over medium-high heat. Add chicken and stir-fry until chicken is no longer pink. Remove chicken from skillet and set aside.
- Add onion to skillet and cook for 2-3 minutes until it starts to become translucent. Add garlic, ginger, and jalapeno and cook for another minute.
- Add chicken broth, chicken, tomatoes, and seasonings and stir well. Cover and cook for 5 minutes.
- Add spinach to the skillet, adding about 2 cups at a time until it starts to reduce in size.
- Stir in the coconut milk and let it simmer for 5 minutes.
Nutrition
This keto coconut chicken curry has only 14 grams of carbs and 9 grams of net carbs after subtracting the 5 grams of fiber per serving. Plus, it’s insanely delicious!
This dish is great served over cauliflower rice (or regular rice for non-dieters). It’s a complete meal in a bowl.
How To Slice Chicken On the Bias
Last Bite
Craving curry now? Don’t forget to save this recipe to Pinterest for later or share it with your favorite curry-loving friends. If you make it, leave a comment below and let me know what you think—I’d love to hear how you served it!
Thank you! <3