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.

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 a pressure cooker/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.

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 with a side of naan bread if you’re not concerned about carb intake.

Chicken Curry

This Keto Chicken Curry is low-carb deliciousness in a bowl. This nourishing and delicious dish is ready in less than 45 minutes.

4.59 from 12 votes

Print Pin Rate

Course: Main Dishes

Cuisine: Indian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 663kcal

Author: Lynda – Southern Kissed

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

Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!

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!