This keto curry chicken can be made in one pot and is packaged full of flavors! This curry can be reached in half an hour or less making it the ideal weeknight dinner. Simple to make, great for meal prep, and healthy too!
It’s total comfort food perfect to warm the cold rainy winter days!!
It takes a few minutes to simmer, but it’s totally worth it – the chicken becomes incredibly tender and the sauce reduces to creamy deliciousness.
This chicken curry is one of my favorite simple curries. Today I’m going to show you how to make this authentic chicken curry at home in under 30 minutes. I promise the result is amazing and much better than any restaurant dish out there!
Chicken curry is common to several countries including India, countries in Asia and the Caribbean. My favorite of them though is this aromatic Indian Chicken Curry, I’m always just craving these flavors.
Ingredients to make Keto Chicken Curry
- Coriander, cumin, turmeric, fennel seeds, cinnamon, pepper, ground mustard, ground cloves, cayenne pepper and salt. These spices create a homemade curry blend.
- Olive oil
- Fresh onion, garlic and ginger
- Low-sodium chicken broth
- Canned tomatoes
- Chicken breasts – be careful not to over-cook so the chicken doesn’t become dry.
- Xanthan gum – used to thicken the sauce slightly.
- Heavy cream
- Chopped cilantro
How to Make Chicken Curry
If this is your first time making Indian food don’t worry. This recipe is super easy and does not require a bunch of steps. All you will need is a few basic ingredients and about 30 minutes of time.
- To get started, simply toast the whole spices in a very hot pan. This will release the natural aromas of the spices and take the curry to the next level.
- Next, add in the olive oil, onion, garlic, and ginger and cook until tender.
- Add broth and tomatoes. Then reduce heat to medium-low, cover, and simmer for 5 minutes.
- Blend mixture in a blender until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
- Season sauce with salt and cayenne pepper then add in chicken
- Bring to a simmer then reduce heat to medium-low, cover skillet with a lid and simmer until chicken has cooked through, stirring occasionally about 8 – 12 minutes.
- Add Xanthan gum slurry at the last minute to thicken the sauce.
- Stir in cream then serve warm with cilantro over cauliflower rice.
The result is a flavor-packed curry with a slightly creamy base that is out of this world. Serve it with some basmati rice or naan bread and enjoy this dish any night of the week!
A bowl of hot rice with curry is comfort food for us. We love Thai curries, and it’s pretty regular at home. You can load it up with vegetables and protein. And the best part is it takes less than 30 minutes to make it. So definitely a perfect curry to make on busy days.
There are so many versions of Thai curry you would find on the web. The recipe shared below is something I make regularly and have improvised over the years. It is very versatile, and you adjust as per your taste.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
people
|
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- ground cinnamon
- 1/2 tsp ground black pepper
- 1/4 tsp ground mustard
- 1/2 ground cloves
- 2 tbsp olive oil
- 1 tbsp fresh ginger peeled and minced
- 1 cup low sodium chicken broth
- 1 small yellow onion chopped (1 cup)
- 4 garlic cloves minced
- 3/4 cup drained canned diced tomatoes or peeled, seeded
- 1 1/2 lb boneless, skinless chicken breasts diced into cubes
- cayenne pepper to taste
- 1/3 cup Heavy Cream
- 2 tbsp chopped cilantro
Ingredients
Spice Blend
Chicken Curry
|
|
- To get started, simply toast the whole spices in a very hot pan. This will release the natural aromas of the spices and take the curry to the next level.
- Next, add in the olive oil, onion, garlic, and ginger and cook until tender.
- Add broth and tomatoes. Then reduce heat to medium-low, cover, and simmer for 5 minutes.
- Blend mixture in a blender until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
- Season sauce with salt and cayenne pepper then add in chicken
- Bring to a simmer then reduce heat to medium-low, cover skillet with a lid and simmer until chicken has cooked through, stirring occasionally about 8 - 12 minutes.
- Add Xanthan gum slurry at the last minute to thicken the sauce.
- Stir in cream then serve warm with cilantro over cauliflower rice.
