The Best Keto Chicken Curry (3g Carbs)

4.96 from 218 votes

This Fragrant & Tasty Keto Chicken Curry recipe is Delicious & Mildly Spicy with Low-Carb Ingredients. Lots of Healthy fats & Easy to make.

Cook Time40

Total Time40

Course: Dinner, Lunch

Cuisine: Indian, Indonesian

Diet: Gluten Free

Servings: serves

Calories: 414kcal

Author: Matt Dobson

In your food processor, add the onion, green chili, ginger, garlic, and fresh coriander. Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
1 small Onion, 1 large Green Chili, 1 inch Ginger, 3 cloves Garlic, 1/2 cup Cilantro
Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
3 tablespoons Ghee
Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
2 teaspoons Turmeric, 1 1/2 teaspoons Cumin, 1 teaspoon Coriander
Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
2 tablespoons Tomato Paste, 2 pounds Chicken Thighs
Increase the heat to medium and cook the chicken in the spices for 10 minutes.
Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
1 cup Heavy Cream, 1 teaspoon Salt
Serve the Chicken Curry immediately with a side of Cauliflower Rice.

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STORING: Chicken curry can be stored in the fridge for up to 1 week or frozen for up to 3 months.