This rich and flavorful keto chicken curry is one of those go-to comfort meals that’s fast enough for weeknights, but tasty enough to impress guests. Made with juicy chunks of chicken simmered in a tomato-based curry sauce and fragrant spices, it’s low-carb, creamy, and deeply satisfying — all ready in about 35 minutes!
Why You’ll Love This Curry
This recipe has become a staple in my kitchen because:
- It comes together in one pan with minimal prep.
- The spice blend gives you that warm, comforting flavor without being overwhelmingly hot.
- It’s naturally low in carbs (just 5.7g net carbs per serving!).
- It reheats beautifully — perfect for leftovers or meal prep.
Ingredients You’ll Need
For the sauce:
- Onion – Finely minced for a flavorful base.
- Fresh garlic, ginger, and green chili – These aromatics make the curry come alive. Adjust chili to your heat preference.
- Pureed tomatoes – Fresh, vine-ripened tomatoes are ideal for the best flavor.
- Chicken stock – Helps loosen the sauce and deepen the savory base.
- Natural yogurt – Adds creaminess and tang. Use full-fat for best results.
Spices:
- Turmeric, smoked paprika, chili powder
- Garam masala, coriander, sea salt, black pepper
- Cardamom pods – Remove before serving, but squeeze out the seeds for a burst of flavor.
For the protein and veg:
- Chicken breast – Cut into 2-inch pieces; thighs work too if you prefer dark meat.
- Red bell pepper – Adds sweetness and color.
- Fresh cilantro – For finishing with a pop of freshness.
How to Make Keto Chicken Curry
Sauté the aromatics:
Start by heating some oil in a non-stick skillet. Sauté the finely minced onion until golden brown. Add garlic, ginger, and chili, and cook until fragrant.
Brown the chicken:
Add chicken pieces to the pan and cook until browned on all sides and no longer pink inside.
Simmer the sauce:
Stir in tomatoes, yogurt, spices, and salt. Let everything cook down until the tomatoes soften. Pour in the stock and simmer covered, stirring occasionally.
Add vegetables and finish:
Add the red bell pepper and cook until just tender. Stir in fresh cilantro. Remove the cardamom pods, squeezing the seeds back into the dish for flavor.
Helpful Tips for Success
- Blend the tomatoes just enough so they’re slightly chunky — it gives the curry a rich, rustic texture.
- Use the right oil: A neutral oil like light olive oil or avocado oil works best for sautéing without overpowering the spices.
- Chop your onion finely: The smaller the dice, the better the flavor and texture in your sauce.
Recipe Variations
- Creamier sauce: Add a splash of heavy cream or coconut cream to mellow out the spice.
- Different meats: Try swapping chicken for beef or lamb for a richer twist.
- More veggies: Add spinach, green beans, or yellow bell peppers. If freezing, leave peppers out and add them fresh when reheating.
What to Serve With Keto Chicken Curry
This dish shines with:
- Cauliflower rice – Soaks up all that flavorful sauce.
- Keto naan bread – Perfect for scooping and savoring.
- Toppings: Chopped cilantro, green onions, a dollop of yogurt, or a squeeze of lime work beautifully.
Recipe FAQs
Can I make this dairy-free?
Yes! Just substitute the yogurt with coconut yogurt or coconut cream.
Is this recipe spicy?
It has a gentle heat, but you can scale the chili up or down to suit your taste.
Can I use canned tomatoes?
Fresh tomatoes are ideal for flavor, but canned (unsweetened) tomatoes work in a pinch. Try fire-roasted for extra depth.
Can I double the recipe for meal prep?
Absolutely. This curry is great for batch cooking. If freezing, skip the peppers and add them fresh when reheating.
Storage Tips
- Fridge: Store in an airtight container for up to 4 days. It tastes even better the next day!
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
- Reheat: Add a splash of stock or water to loosen the sauce while warming.
Final Thoughts
This keto chicken curry is proof that healthy eating doesn’t mean sacrificing flavor or comfort. It’s rich, aromatic, easy to customize, and a total crowd-pleaser. Whether you’re looking for a cozy low-carb dinner or a dish to meal prep for the week, this one’s a winner. Add it to your weekly rotation — I promise it’ll earn its keep.
Keto Chicken Curry
This rich and flavorful keto chicken curry is one of those go-to comfort meals that’s fast enough for weeknights, but tasty enough to impress guests.
Ingredients
- 2 tablespoons light olive oil or a neutral oil like groundnut
- 1 medium onion, finely minced (about 90g)
- 3 garlic cloves, finely minced
- 2 medium tomatoes, pureed (185g) or 1 cup cherry tomatoes
- 1 green finger chilli, thinly sliced
- 3 tablespoons whole milk yogurt (45g)
- 1/2 cup chicken broth (120ml)
- 1 tablespoon finely grated ginger
- 1 medium red pepper, chopped into 1-inch chunks (120g)
- 1 tablespoon chopped fresh coriander, plus more for serving
- 4 skinless chicken breasts (about 920g), cut into 2-inch cubes
- 1/3 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garam masala
- 1/3 teaspoon black pepper
- 1 teaspoon coriander powder
- 3 green cardamom pods
- 1/2 teaspoon mild chilli powder
- 1/2 teaspoon salt, or to taste
Instructions
- Add the oil to a large non-stick frying pan and heat over medium. Once hot, add the onion and sauté for 3 to 4 minutes, until golden brown.
- Stir in the garlic and ginger, and cook for 1 minute until fragrant. Add the cubed chicken and cook for about 5 minutes, stirring often, until the pieces are no longer pink in the center.
- Add the pureed tomatoes, green chilli, yogurt, spices, and salt. Sauté for another 2 minutes until the tomatoes begin to break down. Pour in the chicken broth and bring the mixture back to a simmer.
- Lower the heat to medium, cover, and let cook for about 15 minutes, stirring once or twice during that time.
- Remove the lid and add the chopped red pepper. If needed, add a splash more broth or water. Cover again and cook for another 3 to 5 minutes, until the peppers are just tender.
- Stir in the chopped coriander. Take out the cardamom pods, squeezing out their seeds into the curry before discarding the shells. Serve hot with cauliflower rice or keto naan if you'd like.
Notes
- Net carbs are about 5.7 grams per serving without cauliflower rice. If adding 1 cup (150g) of cooked cauliflower rice, it adds about 4.5 grams of net carbs.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 486Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 129mgSodium 985mgCarbohydrates 18gFiber 3gSugar 7gProtein 49g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.