This one-pot keto curry is bursting with flavor and perfect for serving over cauliflower rice! It’s low in carbs, gluten-free, and packed with protein thanks to the chicken breast.
Looking for delicious ways to get more protein on a keto diet? This one-pot keto curry with chicken breast is packed with flavor, low in carbs, and gluten-free!
Garam masala and curry powder will make your taste buds sing while coconut milk gives the dish a rich, hearty texture. And from start to finish, the entire recipe takes less than 45 minutes to make.
How to make keto chicken curry
This bowl is so flavorful, it’s hard to believe the whole thing comes together in just five easy steps!
Step 1: In a medium skillet, melt the butter over medium-high heat.
Step 2: Once melted, add the onion, ginger, chili, and garlic. Sauté until the onions have softened, about 5 minutes.
Step 3: Add the spices, tomato paste, and salt, then stir to combine. Cook for 30 seconds until fragrant.
Step 4: Add the chicken and stir to coat. Allow the chicken to cook for a few minutes until it begins to brown. You can add a bit of water if the pan starts to burn.
Step 5: Add the coconut milk and stir. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.
Once the chicken is fully cooked through, your curry is ready to enjoy! I recommend garnishing with fresh cilantro leaves and serving over cauliflower rice.
Is curry keto-friendly?
This is a hard question to answer considering how many different varieties of curry there are around the world. While Indian curry is one of the most popular, there’s also Thai curry, Jamaican curry, Japanese curry, and so many more.
Whether or not a particular type of curry is keto-friendly will depend on the ingredients. When it comes to Indian curries, for example, they’re often served over high-carb white rice and may include starchy vegetables.
This recipe, on the other hand, has 11.5 grams of carbohydrates with 2.9 grams of fiber. That leaves us with 8.6 net carbs per serving, which is definitely considered within the limits for a low-carb and keto-friendly meal.
I suggest serving the curry over cauliflower rice or low-carb pasta.
What is Garam Masala?
Garam Masala is a blend of spices commonly found in Indian cuisine. Combined with the curry powder, it gives dishes like this one their signature flavor.
You can buy Garam Masala at your local store, or you can make your own right at home! Simply blend about 1 tablespoon of cumin, 2 teaspoons of coriander, 2 teaspoons of cardamom, 1 teaspoon of cinnamon, half a teaspoon of pepper, half a teaspoon of nutmeg, and half a teaspoon of ground cloves.
Leftover curry? Lucky you! The flavors will deepen overnight, so you may find that it tastes even richer the next day.
Simply store your curry in an airtight container in the refrigerator for up to 3 days. For longer storage, you can also freeze the curry and use within 3 months.
Other delicious keto dinner recipes
Looking for easy low-carb meals that don’t skimp on the flavor? There are tons of options to keep your taste buds happy! Here are some of my favorite recipes I know you’ll love:
And make sure to check out my roundup of 10 Keto-Friendly Dessert Recipes to satisfy your sweet tooth after dinner!
When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 2 tablespoons butter
- 1 medium onion (finely diced)
- 2 tablespoons fresh ginger (finely diced)
- 1 large green chili (seeds removed, finely diced)
- 1 cloves garlic (minced)
- 2 teaspoons Garam Masala
- 4-6 teaspoons curry powder
- 2 tablespoons tomato paste
- 1 teaspoon fine sea salt
- 2 pounds chicken breast (diced)
- 15 ounces (1 can) coconut milk
- Fresh cilantro (to garnish)
- Cauliflower rice (for serving)
- In a medium skillet, melt the butter over medium-high heat.
- Once melted, add the onion, ginger, chili, and garlic. Sauté until the onions have softened, about 5 minutes.
- Add the spices, tomato paste, and salt, then stir to combine. Cook for 30 seconds until fragrant.
- Add the chicken and stir to coat. Allow the chicken to cook for a few minutes until it begins to brown. You can add a bit of water if the pan starts to burn.
- Add the coconut milk and stir. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.
Deb Aring says
This was a very flavorful recipe that was quick and could be completed with things from my pantry. The portions are very large! It will definitely become part of my family’s menu rotation.