Chicken Curry {Keto-Friendly and Low-Carb}

Chicken Curry {Keto and Low Carb} is delicious and can be enjoyed by anyone who is following a low-carb or keto diet. This dish of tender chicken cooked in a creamy spicy curry sauce tastes great but has no extra carb content. A simple yet delicious curry made with coconut milk and spices such as turmeric, cumin, and coriander to accompany cauli rice or low-carb naan. It is hot, it is packed with proteins so it’s a healthy and filling dish and hence excellent for lunch or dinner when on a keto diet.

Ingredients:

• 6 chicken thighs, cut up into 1-inch pieces
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon Kosher salt
• 2 tablespoons red or yellow curry paste
• 2 tablespoons curry powder
• 2 tablespoons soy sauce
• 5 drops liquid Stevia
• 3 tablespoons chopped cilantro, plus more for garnish
• ¼ cup olive oil
• 3 tablespoons coconut oil
• 1 cup coconut milk
• ½ cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• juice from 1 lime

 

Preparation:

1. Mix together the first 10 ingredients (chicken through olive oil) in a bowl, cover with plastic wrap, and let marinate in the refrigerator for 1 to 24 hours.
2. Heat the coconut oil in a large pot over medium-high heat. Once the oil is hot, pour the marinated chicken into the pot and cook for 8-10 minutes, stirring often.
3. Add the coconut milk, bring to a boil, reduce heat to a low simmer, cover and cook for another 30-40 minutes, stirring every 5-10 minutes.
4. Stir in the heavy cream, turn the heat up to high and bring to a boil. Make a slurry with the cornstarch and water, and stir it into the curry until it thickens.
5. Turn off the heat, add the lime juice and check the seasoning. A pinch more salt, curry powder and/or paste can go a long way in bringing out more flavor if needed.

 

• Prep Time: 1 hour(s)
• Cook Time: 1 hour(s)
• Yield: 6