Follow us 148.4k
My whole life, I have told people that curry repulses me “Just the smell of it makes me ill!” I would declare. Until one day I ate a dish at a book launch that rocked my world. It was delicately scented and flavored and yet had a complex balance of flavors that I couldn’t quite work out.
Yep. It was a curry. A REAL curry.
What I discovered was that I don’t hate curry… I really hate curry powder. Now, my digestive issues mean that I cannot eat spicy food so this is a very mild, fragrant curry. If you prefer your curry to have a bit more punch, by all means add some extra chili. I love to eat this low-carb Indian curry with a big dollop of Greek yoghurt or sour cream and a handful of coriander.
Why This Recipe Is So Good
- Low-Carb & Keto-Friendly: No carbs, just flavor!
- Quick & Simple: Ready in under an hour, perfect for weeknights.
- One-Pot Meal: This keto curry is a great one-pot dinner option for busy weeknights. Less cleanup and more convenience!
- Customizable Spice: Keep it mild or add chili for more heat.
- Adaptable Ingredients: Swap pumpkin for zucchini to lower the carbs.
Recipe Ingredients & Swaps
This low-carb chicken curry uses simple, wholesome ingredients that you can easily adapt based on what you have on hand or your dietary needs:
- Chicken Thighs: These add flavor and moisture. If you prefer, chicken breasts will work too, though they may be a bit drier.
- Coconut Cream: This gives the curry a rich, creamy texture without dairy. You can use coconut milk for a lighter version, but the sauce won’t be as thick.
- Pumpkin: Adds sweetness and a hearty texture. For fewer carbs, swap it with zucchini, which will significantly reduce the net carbs to just 6.9 grams per serving.
- Ghee or Duck Fat: Both provide a rich flavor, but you can use any cooking fat, like coconut oil or butter.
- Curry Paste Ingredients: Fresh ginger, shallot, garlic, cumin, garam masala, chili powder, tomato paste, olive oil and cilantro build the base of the flavor. Feel free to adjust the chili powder for more or less heat.
Tips for Making the Perfect Low-Carb Chicken Curry
To ensure the best flavor and texture, here are some quick tips:
- Toast the spices: Cook the curry paste for a few minutes to release the flavors, but be careful not to burn it.
- Control the spice: Start with less chili powder, and add more if you like extra heat.
- Thicken the sauce naturally: There is no flour and no starches used in this recipe so the sauce is not as thick as traditional curry recipes. To make it creamier, simply add a tablespoon of coconut flour or coconut butter (aka coconut manna, not to confuse with coconut oil or coconut cream). You can also squash the pumpkin pieces into the sauce towards the end of cooking for a thicker, creamier texture.
- Use fresh ingredients: Fresh garlic, ginger, and herbs make a huge difference in flavor.
- Rest before serving: Let the curry sit for a few minutes after cooking to allow the flavors to meld together.
Follow us 148.4k
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze the curry for up to three months—just make sure it cools completely before freezing.
When you're ready to enjoy it again, reheat the curry gently on the stovetop over low heat or in the microwave. If the sauce thickens too much while reheating, simply add a little water or coconut cream to bring it back to the desired consistency.
How to Serve Low-Carb Chicken Curry
This curry is incredibly versatile and pairs well with a variety of low-carb sides. For a complete meal, serve it over cauliflower rice or shirataki rice for that classic curry-and-rice combo without the carbs.
Another great option is to enjoy it alongside a simple green salad or steamed vegetables like broccoli or spinach. If you're looking for a heartier meal, a dollop of Greek yogurt or sour cream on top adds creaminess, and a sprinkle of fresh coriander gives it a burst of freshness. You can also add Keto Naan Bread or low-carb flatbread to soak up the delicious sauce!
Recipes You Will Love
If you enjoyed this low-carb chicken coconut curry, here are a few more keto-friendly recipes that are just as easy and satisfying:
Hands-on Overall
Serving size about 250 g/ 8.8 oz
Nutritional values (per about 250 g/ 8.8 oz)
Net carbs9.4 grams
Protein33.4 grams
Fat57.8 grams
Calories680 kcal
Calories from carbs 5%, protein 19%, fat 76%
Total carbs12.1 gramsFiber2.6 gramsSugars2.8 gramsSaturated fat31.7 gramsSodium512 mg(22% RDA)Magnesium60 mg(15% RDA)Potassium791 mg(40% EMR)
Ingredients (makes 6 servings)
Curry paste:
- 2 cloves garlic, minced
- 2 tbsp tomato paste (30 g/ 1.1 oz)
- 1 small shallot, peeled (15 g/ 0.5 oz)
- 2 tbsp minced ginger or 1/2 tsp ground ginger
- 1/2 cup fresh coriander (cilantro)
- 2 tsp extra virgin olive oil
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp sea salt
- 1/2 tsp chili powder, or to taste
Stew:
- 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
- 2 small shallots, diced (30 g/ 1.1 oz)
- 1 kg chicken thighs, diced (2.2 lb)
- 1 can coconut cream (400 ml/ 13.5 fl oz)
- 3 1/2 cups cups pumpkin, peeled and cut into small pieces (400 g/ 14.1 oz)
- Optional: serve with sour cream or full-fat yogurt, and more cilantro
Instructions
- Prepare all the ingredients — start with the curry paste.
- Place all of the curry paste ingredients in a small food processor or mortar and pestle and mix until a paste forms.
- Cut the chicken into bite-sized pieces and finely chop the shallots.
- Heat the ghee in a large ditch-oven or saucepan and sauté the shallots for a couple of minutes. Add the curry paste and lower the heat to medium. Cook the curry for a few minutes until it’s toasted and fragrant, being very careful not to burn it.
- Add the chicken pieces and mix well until they are all coated in the curry paste. Cook for 5-10 minutes until chicken is starting to colour.
- Add the pumpkin and the coconut cream and combine well. Cook on medium heat for approx. 30 minutes until the chicken is cooked, and the pumpkin has softened enough to thicken the sauce.
- Give the pumpkin pieces a squash with the back of a spoon against the side of the pot and stir back through the sauce.
- Serve with coconut yoghurt, Greek yoghurt or sour cream dolloped on top, and a scatter of coriander. You can serve this over cauliflower rice, but it’s very filling by itself and is delicious just in a bowl with toppings.
- Store, in an airtight container, in the refrigerator for up to five days.
Ingredients
- 2 cloves garlic, minced
- 2 tbsp tomato paste (30 g/ 1.1 oz)
- 1 small shallot, peeled (15 g/ 0.5 oz)
- 2 tbsp minced ginger or 1/2 tsp ground ginger
- 1/2 cup fresh coriander (cilantro)
- 2 tsp extra virgin olive oil
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp sea salt
- 1/2 tsp chili powder, or to taste
- 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
- 2 small shallots, diced (30 g/ 1.1 oz)
- 1 kg chicken thighs, diced (2.2 lb)
- 1 can coconut cream (400 ml/ 13.5 fl oz)
- 3 1/2 cups cups pumpkin, peeled and cut into small pieces (400 g/ 14.1 oz)
- Optional: serve with sour cream or full-fat yogurt, and more cilantro
Instructions
- Prepare all the ingredients — start with the curry paste.
- Place all of the curry paste ingredients in a small food processor or mortar and pestle and mix until a paste forms.
- Cut the chicken into bite-sized pieces and finely chop the shallots.
- Heat the ghee in a large ditch-oven or saucepan and sauté the shallots for a couple of minutes. Add the curry paste and lower the heat to medium. Cook the curry for a few minutes until it’s toasted and fragrant, being very careful not to burn it.
- Add the chicken pieces and mix well until they are all coated in the curry paste. Cook for 5-10 minutes until chicken is starting to colour.
- Add the pumpkin and the coconut cream and combine well. Cook on medium heat for approx. 30 minutes until the chicken is cooked, and the pumpkin has softened enough to thicken the sauce.
- Give the pumpkin pieces a squash with the back of a spoon against the side of the pot and stir back through the sauce.
- Serve with coconut yoghurt, Greek yoghurt or sour cream dolloped on top, and a scatter of coriander. You can serve this over cauliflower rice, but it’s very filling by itself and is delicious just in a bowl with toppings.
- Store, in an airtight container, in the refrigerator for up to five days.
Nutrition (per serving, about 250 g/ 8.8 oz)
Calories680kcal
Net Carbs9.4g
Carbohydrates12.1g
Protein33.4g
Fat57.8g
Saturated Fat31.7g
Fiber2.6g
Sugar2.8g
Sodium512mg
Magnesium60mg
Potassium791mg
Detailed nutritional breakdown (per about 250 g/ 8.8 oz)
| Total per about 250 g/ 8.8 oz |
| 9.4 g | 33.4 g | 57.8 g | 680 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Tomato purée (paste, unsweetened) |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Shallot, fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Ginger root, fresh |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 1.5 g | 13 kcal |
| Cumin, ground |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Garam masala, spice mix |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) |
| 0 g | 0 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 5 g | 45 kcal |
| Shallot, fresh |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Chicken thighs, boneless, skin-on, raw |
| 0 g | 29.7 g | 27.5 g | 365 kcal |
| Coconut cream, creamed coconut milk (organic, unsweetened) |
| 3 g | 2.5 g | 23.5 g | 223 kcal |
| Pumpkin, fresh |
| 4 g | 0.7 g | 0.1 g | 17 kcal |
Do you like this recipe? Share it with your friends!
