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Keto Chicken Curry

A quick, flavorful low-carb chicken curry made with yogurt, warming spices, and fresh coriander.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons light olive oil or neutral oil (such as groundnut)
  • 1 medium onion finely minced (90g)
  • 3 cloves garlic finely minced
  • 1 tablespoon ginger finely grated
  • 4 pieces skinless chicken breasts ≈920g, cubed into 2-inch pieces
  • 2 medium tomatoes pureed (185g) or 1 cup cherry tomatoes
  • 1 green finger chilli thinly sliced
  • 3 tablespoons whole milk yoghurt 45g
  • 1/2 cup chicken broth 120ml
  • 1 medium red pepper cut into 1-inch chunks (120g)
  • 1 tablespoon fresh coriander chopped, plus more to serve
  • 1/3 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mild chilli powder
  • 1/2 teaspoon garam masala
  • 1/3 teaspoon black pepper
  • 1 teaspoon coriander powder
  • 3 pods green cardamom
  • 1/2 teaspoon salt or to taste

Instructions

  • Heat 2 tablespoons oil in a large non-stick frying pan over medium heat.
  • Add the finely minced onion and sauté, stirring occasionally, until golden brown, about 3–4 minutes.
  • Add the minced garlic and grated ginger and cook, stirring, for 1 minute until fragrant.
  • Add the cubed chicken and cook, stirring often, about 5 minutes until the exterior is cooked and no longer pink in the middle.
  • Stir in the pureed tomatoes, sliced green chilli, 3 tablespoons yoghurt, all spices (turmeric, smoked paprika, chilli powder, garam masala, black pepper, coriander powder) and 1/2 teaspoon salt; sauté for about 2 minutes until the tomatoes begin to break down.
  • Add 1/2 cup chicken broth and bring the mixture back to a simmer.
  • Lower the heat to medium, cover, and simmer for about 15 minutes, stirring occasionally.
  • Uncover and stir in the red pepper chunks; add a splash more stock or water if needed. Cover and cook 3–5 minutes more until the peppers are tender but still slightly firm.
  • Stir through the chopped coriander. Remove and discard the cardamom pods after squeezing out the seeds into the curry, then adjust seasoning if needed and serve.

Equipment

  • large non-stick frying pan

Notes

  • Net carbs: 5.7 g per serving without cauliflower rice.
  • One cup (150 g) cooked cauliflower rice adds about 4.5 g net carbs.
  • Store in the fridge in an airtight container for up to 3 days.
  • Freeze for up to 3 months.