Keto Chicken Curry

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Looking for a low-carb chicken curry recipe? 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.

Bowl of chicken curry soup with spinach, tomatoes, and a coconut milk broth.

There are three things that I like to keep on hand at all times – Better Than Bouillon Roasted Chicken Base (I buy the organic jars at Costco where I get the best deal), coconut milk, and petite diced tomatoes. These three simple items are are the base of many quick and delicious meals in my kitchen.

The Better Than Bouillon Roasted Chicken Base adds a rich and savory depth of flavor to soups, stews, and sauces.
Coconut milk brings a creamy and indulgent touch, elevating both sweet and savory dishes.
Petite diced tomatoes, with their vibrant freshness, provide a burst of acidity and juiciness.

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 an Instant Pot. It’s one of our family’s favorite recipes.

jar of Better Than Bouillon, can of coconut milk, and can of petite diced tomatoes

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

Start by cutting dicing onions, measuring out spices, and preparing 2 cups of chicken broth (follow directions on Better Than Bouillon or use already prepared broth).

Next, cut the chicken on the bias. At around 45 seconds this video shows you how:

Once the chicken is cut, melt ghee (or butter) over medium-high heat in a large skillet. Add the chicken and cook until it is no longer pink. Remove the chicken from the pan – I put it on a plate and place it to the side.

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.

After that, it’s time to return the chicken back to the pan along with chicken broth, tomatoes, and seasonings. Give it a quick stir and then cover and cook for 5 minutes.

Though 6 cups of spinach look like a lot, once it starts cooking it greatly reduces in size. So, 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.

FAQs

Can I use other cuts of meat in this recipe?

Absolutely! While this recipe calls for chicken breast meat, you can use boneless skinless chicken thighs in its place. Thigh meat will increase the calories and fat, but will not cause the amount of carbohydrates to increase. Be aware that dark meat takes longer to cook than white.

Can I make this curry ahead of time?

Certainly! In fact, curries often taste better the next day as the flavors have had a chance to meld. Store it in an airtight container in the refrigerator and simply reheat when ready to serve.

How spicy is this curry?

The primary heat in this recipe comes from the jalapeno. If you don’t like spicy food, you can omit it. If you love spicy food, use two jalapenos!

What sides pair well with this dish?

Cauliflower rice, zucchini noodles, or a crisp green salad are excellent low-carb options to serve alongside this keto chicken curry.

Recipe Notes

While it’s best served without rice for those following a low-carb lifestyle, feel free to enjoy it over plain white rice if you’re not concerned about carb intake.

This keto coconut chicken curry has only 14 grams of carbs, and 9 grams of net carbs after you subtract the 5 grams of fiber per serving. Plus, it’s insanely delicious!