Keto Curry
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.
Ingredients
- 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)
Instructions
- 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.
Notes
This recipe is for 4 servings of curry.
To make your own Garam Masala, 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.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Info Per Serving
Nutrition Facts
Keto Curry
Serving Size
1 bowl
Amount per Serving
Calories
558
% Daily Value*
Fat
24.7
g
38
%
Saturated Fat
19.4
g
97
%
Trans Fat
0
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1.9
g
Cholesterol
188.6
mg
63
%
Sodium
833.7
mg
35
%
Potassium
1239.2
mg
35
%
Carbohydrates
11.5
g
4
%
Fiber
2.9
g
12
%
Sugar
5.7
g
6
%
Protein
68.8
g
138
%
Net carbs
8.6
g
* Percent Daily Values are based on a 2000 calorie diet.