This aromatic and super easy keto coconut curry chicken is the perfect meal to try when you want to go easier on carbs. You only need a handful of ingredients to make this high protein, low carb chicken curry that's delicious and satisfying.
If you're looking for easy ways to cut out carbs, this keto curry chicken is an easy yet satisfying recipe that's naturally low in carbs and gluten-free at the same time.
Made with lean chicken breast, curry powder and coconut cream, this dairy-free chicken curry pairs perfectly with cauliflower rice for a low-carb meal that will keep you full for hours.
If you've been wondering whether curry is keto-friendly, the answer is it depends.
Some Indian or Thai curries are made with starchy ingredients and served over white rice, which makes them high in carbs.
This coconut curry chicken has 12 grams of carbohydrates per serving, which is generally considered within the limits of a keto friendly meal.
Why you'll love this keto coconut curry chicken
- It's quick and easy to prepare. It only takes 30 minutes to have this easy keto curry on the table.
- You don't need lots of spices. All you need to make this delicious creamy coconut chicken curry is curry powder and paprika.
- It's great for meal prep. This easy keto curry freezes well, which makes it an excellent choice for meal prep.
What goes into this low carb chicken curry
Chicken breast - Lean chicken breast is best for this curry recipe but you can also use boneless, skinless thighs. Cut the chicken into small bite-size pieces so it cooks quickly.
Onion - A finely chopped medium yellow onion is the perfect flavour base for this curry chicken.
Red pepper - A sliced pointed pepper or a bell pepper adds brightness and extra vitamins to the curry. Use any colour of pepper you want.
Garlic and ginger - Freshly chopped garlic and ginger give you the best flavour. If you want to make the curry a bit fiery, add a chopped red or green chilli with the garlic and ginger.
You can use your own favourite mix of spices or garam masala.
For an extra hot curry, stir in half a teaspoon of cayenne pepper.
Alternatively, you can use a red curry paste to transform this into a keto Thai chicken curry. Follow the recipe as is, just substitute the spices with your favourite curry paste.
How to make keto curry chicken
Add the onion, red pepper, garlic and ginger and continue to cook for 3-4 minutes, stirring from time to time.
Garnish with freshly chopped coriander and serve over cauliflower rice and splashed with some lime juice if you like.
Leftovers and storage
- This keto curry chicken will keep well in the fridge for up to 3 days in an airtight container. You can reheat it on the stovetop or in the microwave.
- The flavours will deepen as the curry sits, so you'll find that it tastes even better the next day.
- This is also a recipe that freezes well, so you can store it for up to 3 months. Thaw the curry in the refrigerator overnight before reheating.
Recipe notes and tips
- Serving suggestions that keep this curry keto include cauliflower rice and cauliflower mash. If you don't mind some carbs, you can serve it over brown rice or with naan bread.
- Other keto-friendly vegetables that you can add to this curry include mushrooms and broccoli.
- You can sub heavy cream for coconut milk - the curry won't be dairy-free but still keto.
- You can make this coconut curry chicken recipe in the Instant Pot by using the saute function and the lid glass.
If you liked this keto coconut curry chicken, you might also like some of my other easy curry recipes:
- Easy Lentil and Chickpea Curry
- Creamy Leftover Turkey Curry with Coconut Milk
- Easy Mango Chicken Curry
- Aubergine and Halloumi Curry
- Pumpkin Tofu Curry
- 1 tablespoon olive oil
- 450 g (1 lb) chicken breast, cut into bite sized pieces
- 1 medium onion, finely chopped
- 1 medium pointed red pepper, finely chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
- 2 tablespoons medium curry powder
- 1 teaspoon paprika
- 100 ml (½ cup) passata (tomato sauce)
- 250 ml (1 cup) chicken stock
- 200 ml (1 cup) coconut cream
- A handful chopped coriander
- Heat the olive oil in a large, deep pan or Dutch oven and add the chicken. Season with salt and pepper and cook for 5-7 minutes over medium heat until slightly golden.
- Add the onion, red pepper, garlic and ginger and continue to cook for 3-4 minutes, stirring from time to time.
- Stir in the curry powder and paprika, then add the passata, chicken stock and coconut cream.
- Bring to a simmer, then lower the heat and simmer for 15 minutes until the sauce thickens.
- Garnish with freshly chopped coriander and serve over cauliflower rice.
Amount Per Serving: Calories: 538Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 230mgCarbohydrates: 12gFiber: 3gSugar: 4.7gProtein: 42g
Nutritional information is an estimate provided by an online nutrition calculator.