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. In just 20 minutes, you can enjoy this flavorful curry with a delicious keto side like cauliflower rice or keto sin.
Recipe Video:
Ingredient Notes and Subsitutes
- Chicken Thighs: Boneless, skinless chicken thighs are ideal for this recipe. Their higher fat content helps the chicken stay tender, flavorful pieces while cooking. You can substitute chicken breasts or even shrimp.
- Coconut Cream or Coconut Milk: Coconut cream creates a rich, thick sauce, while coconut milk offers a slightly lighter version. Both are keto-friendly and create a luxurious coconut curry.
- Ginger: Fresh ginger adds a warm, zesty flavor and aroma that pairs beautifully with the coconut. Julienne the ginger for a texture and kicks of ginger in the sauce.
- Curry Leaves: Curry leaves can be a little hard to come by for some people, but I’d recommend you get your hands on it because it gives it a taste that no other herb can quite replicate. In a desperate pinch, half a bay leaf and a pinch of lime zest might do the trick, though if you tell an Indian person that, they’ll get after you with a broom.
- Coconut Oil: Enhances the coconut flavor in the dish and adds healthy fats. Olive oil can be used as an alternative.
Expert Tips
Brown the Chicken: Let the chicken cook undisturbed initially to create a golden, caramelized surface that adds depth and flavor to the dish.
Use Fresh Curry Leaves: Fresh curry leaves are key to the dish’s unique flavor. They can typically be found in well-stocked grocery stores, Asian or Indian grocery stores, or online.
Coconut Cream vs. Coconut Milk: Use coconut cream for a thicker, richer curry. If you prefer a lighter sauce, substitute with coconut milk, but ensure it’s unsweetened to keep it keto-friendly.
Storage and Leftovers
Refrigerator: Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Freezer: This curry freezes well. Store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the curry on the stovetop over low heat, stirring occasionally until hot throughout. Add a splash of water to loosen the sauce if needed.
FAQs
Absolutely! Add green chilies or red chili flakes to the dish for extra heat. Adjust the quantity based on your spice tolerance.
Fresh curry leaves are best for flavor, but if unavailable, dried curry leaves can be used. Keep in mind they are less aromatic, so you may need to use a few extra leaves.
If the sauce is too thin, simmer it uncovered for a few minutes to reduce it. Using coconut cream instead of coconut milk will also result in a thicker, creamier sauce.
Serve this curry with cauliflower rice, keto naanor cooked vegetables for a complete keto-friendly meal.
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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.
- 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
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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.
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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.
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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.
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Serve the curry hot alongside your favorite keto-friendly side dish.
Coconut cream will give a thicker, richer sauce, while coconut milk provides a lighter version.
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