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Serves
4 people
Type
Indian / Main Course
Prep Time
15 minutes
Cook Time
40 minutes
This low carb keto chicken curry recipe is a great dinner recipe for your entire family served with cauliflower rice that consists of all the Indian flavors made in just 40 minutes.
Let’s get started
Easy Keto Chicken Curry
– 2 pounds chicken thighs, diced – 1 small onion, roughly chopped – 3 cloves garlic – 1-inch ginger, roughly chopped – 1/2 cup fresh cilantro leaves with stems – 1 large green chili, roughly chopped (or pepperoncini)
– 3 tablespoons ghee – 2 teaspoons turmeric powder – 1 teaspoon coriander powder – 1 1/2 teaspoons cumin powder – 2 tablespoons tomato paste – 1 cup Heavy Cream (or coconut cream) – 1 teaspoon salt, or to taste
Add the green chili, ginger, onion, garlic and fresh coriander to the food processor and make a paste (add little oil or water if not properly blending). Heat a large pan over low heat, add ghee, once hot, add the mixture from the food processor and saute for 8-10 minutes.
Add the cumin powder, turmeric powder, and coriander powder and saute for another 4-5 minutes. Stir in tomato paste and combine well with all the other ingredients and cook for another 2 minutes.
Add the chicken pieces, increase heat to medium and cook for 10 minutes. Reduce the heat, Add the cream and adjust the salt and simmer for another 20-25 minutes or until the chicken is cooked through and the sauce starts to thicken. Top it with fresh coriander leaves and serve immediately over a bed of Cauliflower Rice.
If dairy intolerant, use coconut cream instead of cream. I am using chicken thighs, you can use chicken breasts as well (cooking time will vary). You can also try adding half cream and half coconut milk instead of just heavy cream.
– Blend garlic, onion, ginger, green chili, and fresh coriander in a food processor. – Turn on the instant pot to sauté mode, add ghee, once hot, add the chicken and saute for a couple of minutes or until brown. – Add the paste from the food processor, saute for a few minutes. – Stir in tomato paste, cumin, turmeric, and ground coriander and sauté for another 4-5 minutes. (add water or coconut milk if its start burning).
– In a food processor make the paste of green chili, ginger, garlic, onion, and fresh coriander. – Heat a pan, add ghee, once hot add turmeric, cumin, and ground coriander and saute them, add the chicken and brown them for a couple of minutes. – Add the tomato paste and combine well with all the ingredients.