This Keto Chicken Curry is the perfect dinner dish for anyone on a keto or low-carb diet. It only takes 45 minutes from start to finish and it’s full of flavor!
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.
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 those who don’t yet have an Instant Pot.
📝 Ingredients
For this soul-satisfying chicken curry recipe, you need the following ingredients:
- 1 ½ 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
👩🏻🍳 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.
📖 Recipe
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.
Video
Nutrition
Each serving has only 14g of carbs, and 9g of net carbs after you subtract the 5g of fiber. 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.
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GB says
Thank you! <3