Keto Chicken Curry
The ultimate comfort food, Keto Chicken Curry is a creamy, flavorful dish that satisfies your cravings. Perfect for an easy weeknight dinner, it’s packed with spices and tender chicken. Enjoy a delicious meal that fits your healthy lifestyle!
Equipment
- large non-stick frying pan
Ingredients
- 2 tablespoons light olive oil or a neutral-tasting oil such as groundnut
- 1 medium onion finely minced
- 3 cloves garlic finely minced
- 1 tablespoon ginger finely grated
- 4 skinless chicken breasts chicken cubed into 2 inch pieces
- 2 medium tomatoes pureed or 1 cup cherry tomatoes
- 1 green finger chili green finger chili thinly sliced
- 3 tablespoons whole milk yogurt
- ½ cup chicken broth
- 1 medium red pepper cut into 1 inch chunks
- 1 tablespoon fresh coriander chopped, plus more to serve
- ⅓ teaspoon turmeric powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chilli powder
- ½ teaspoon garam masala
- ⅓ teaspoon black pepper
- 1 teaspoon coriander powder
- 3 green cardamon pods green cardamon pods
- ½ teaspoon salt or to taste
Instructions
- Start by heating the olive oil in a large non-stick frying pan over medium heat. Let it warm up, and you’ll notice the oil shimmering—this is the perfect indicator that it’s ready for the next step.
- Once the oil is hot, add the finely minced onion. Sauté for about 3 to 4 minutes until the onions turn a lovely golden brown. This process releases the sweet flavors of the onion and sets the stage for your curry.
- Next, stir in the garlic and ginger. You’ll want to cook these for about a minute. The aroma that fills the kitchen is simply irresistible, and it signals that the base flavors are becoming more complex.
- Now it’s time to add the cubed chicken. Cook for around 5 minutes, stirring often to ensure even cooking. The chicken should start turning white and no longer pink in the middle, indicating it’s ready for the next step.
- Introduce the pureed tomatoes, sliced green chili, yogurt, and all the spices including salt. Stir everything together and sauté for an additional 2 minutes. You’re looking for the tomatoes to break down slightly, creating a beautiful sauce.
- Pour in the chicken broth and bring everything to a simmer again. This is where the flavors meld and develop, creating that rich curry taste we all love.
- Once simmering, lower the heat to medium, cover the pan, and let it cook for about 15 minutes. Stir occasionally, allowing the mixture to thicken and the flavors to intensify.
- After 15 minutes, uncover the pan and stir in the chunks of red pepper. If you find the curry is too thick, feel free to add a bit more broth or water. Cover it again and let it cook for another 3 to 5 minutes, until the peppers are tender yet still bright and colorful.
- Finally, stir through the fresh coriander before serving. Remove the cardamom pods and ensure to squeeze them gently to release the seeds into the curry for an extra burst of flavor.
- Serve your delicious Keto Chicken Curry with a side of cauliflower rice or keto naan, and enjoy every single bite!
Notes
- Tip 1: You can keep leftovers in the fridge in an airtight container for up to 3 days. It’s a great option for meal prepping!
- Tip 2: This dish freezes well. Store it in a freezer-safe container for up to 3 months. Just be sure to reheat it thoroughly when ready to eat.
- Tip 3: Serve it with cauliflower rice or keto naan for the perfect meal. Both options complement the curry beautifully.
- Tip 4: Feel free to adjust the spices to your liking. If you prefer a milder curry, reduce the amount of green chili.
- Tip 5: Add more vegetables like spinach or bell peppers for added nutrition and color.