Keto Chicken Coconut Curry
A rich, creamy, and keto-friendly chicken curry with the goodness of coconut milk and bold spices.
Ingredients
- 4 chicken breasts cut into bite-sized pieces
- 1 can 14 oz coconut milk
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped onion, garlic, and grated ginger. Sauté for 2 minutes.
- Add chicken pieces and cook until browned on all sides, about 5-6 minutes.
- Sprinkle curry powder, turmeric, cumin, and chili powder. Stir well to coat the chicken.
- Pour in coconut milk and chicken broth. Stir to combine.
- Cover and simmer for 20 minutes, stirring occasionally.
- Season with salt and pepper. Garnish with fresh cilantro. Serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 400
- Total Fat: 30g
- Saturated Fat: 24g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 5%
- Calcium: 4%
- Iron: 15%
- Magnesium: 8%
Additional Notes/Tips to Enhance Flavor for the Recipe
- Add a squeeze of lime for a zesty twist.
- If you want it extra creamy, stir in a tablespoon of heavy cream at the end.
- Top with chopped toasted almonds for crunch and an extra flavor pop.
- Serve with cauliflower rice for a low-carb meal that’s just as satisfying.
- Make it spicy by adding a chopped chili pepper or cayenne. Enjoy!