This easy Keto Curry is a great one-dish meal made in under 45 minutes. This curry is spicy with tender pieces of chicken and vegetables and is dairy-free and Whole 30 friendly.
This keto curry is very versatile, you can make it with any combination of protein and veggies you want. I love the combination of chicken and a few low carb vegetables like cauliflower and red peppers.
Shrimp is another great choice for making keto curry. The vegetables can be broccoli, cauliflower, green onions, and any of your favorite keto-friendly veggies, etc.
Like most curries, this one is completely dairy-free. Some of the traditional curries also add a little sugar but this one didn’t need it, which makes it Whole 30 friendly too.
Your keto curry will vary in spiciness depending on your curry powder. Some curry powders are very spicy and some are mild. If this is your first time using curry powder taste the curry powder and see how spicy it is. Consider adding less curry powder to this recipe if you find it too spicy.
You may have noticed that some curries are very yellow. I added a little bit of tomato paste and garam masala to this recipe so it’s a darker color. It’s traditional to add tomatoes and garam masala to Indian curries and they add a wonderful flavor.
Keto Curry Ingredients
- Olive oil for sauteing (this is my favorite brand)
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ head of cauliflower, cut into small florets
- 1 red pepper, deseeded, sliced into long strips
- ½ cup chopped onions
- 4 garlic cloves, finely chopped
- 2 tbs curry powder
- 1 tsp garam masala
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp sea salt
- 2 cups coconut cream
- 1 tbsp tomato paste
- Cilantro, finely chopped for an optional garnish
How To Make Keto Curry
To make this dinner easy, I suggest preparing all of the ingredients ahead of time. Chop all the veggies up and have them ready.
Place all of the spices into a bowl so you can easily add it all in one step when the recipe calls for it.
Get your wet ingredients ready like the coconut cream, and tomato paste, and chop the chicken into 1-inch pieces. Then you can effortlessly all the ingredients into the skillet and stir and voila your meal is almost ready.
Love this keto curry recipe? Then I know you’ll enjoy my other keto recipes, like my keto butter chicken, keto bang bang shrimp, chicken bacon artichoke soup, keto coconut shrimp, and cauliflower hummus!
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Keto Curry Recipe
This easy Keto Curry is a great one-dish meal made in under 45 minutes. This curry is spicy with tender pieces of chicken and vegetables and is dairy-free and Whole 30 friendly.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 4 Servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
- Olive oil for sauteing (this is my favorite brand)
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 head of cauliflower, cut into small florets
- 1 red pepper, deseeded, sliced into long strips
- 1/2 cup chopped onions
- 4 garlic cloves, finely chopped
- 2 tbs curry powder
- 1 tsp garam masala
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp sea salt
- 2 cups coconut cream
- 1 tbsp tomato paste
- Cilantro, finely chopped for an optional garnish
Instructions
- First, prepare all of your ingredients. Chop the onions and garlic and set aside.
- Place all of the spices, salt, and black pepper in a small bowl and set aside.
- Cut the chicken into 1-inch pieces, and set aside.
- Heat the olive oil in a large skillet over medium heat. Place the chicken in the hot skillet, season with a little sea salt, and cook until the chicken is browned. Then remove the cooked chicken from the skillet and set it aside.
- Add the onion, garlic, cauliflower, and red pepper to the hot pan, season with a little sea salt, and saute until the cauliflower is softened but not fully cooked, about 10 minutes.
- Next, add the bowl of spices to the vegetables and stir to incorporate. Saute for about 2 minutes.
- Add the coconut cream, and tomato paste and stir to combine. Then add back in the cooked chicken.
- Cook for at least 15 minutes or until the sauce is at your desired thickness, and the cauliflower is cooked. You can increase the temperature to high-medium to speed this up.
- Serve over cauliflower rice and garnish with cilantro.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 286
- Fat: 20g
- Carbohydrates: 12.5g (9.7g Net Carbs)
- Fiber: 2.7g
- Protein: 15.5g
I used https://cronometer.com to calculate the macros for this recipe.
FAQ
Yes, you can use heavy cream or yoghurt in this recipe instead of coconut cream. I actually tested a few batches using yoghurt and I noticed that the sauce kept separating. Be mindful to use a high quality plain yoghurt.
Even though this sauce uses coconut cream I didn’t find that this keto curry had a coconut taste. It tastes like curry to me.
Coconut cream is the thick cream that rises to the top of a can of coconut milk when you refrigerate it. Coconut cream is also available as a product that you can buy at your local grocery store. I prefer using a brand like Aroy-D when making curries or dishes like butter chicken because the coconut cream never separates for me.
Use a cheese grater, knife, or a food processor fitted with a grating attachment, grate or finely chop the cauliflower to resemble rice. Then saute the cauliflower rice in olive oil and season with salt until the riced cauliflower is softened.
Garam masala is a blend of spices that is used in indian dishes. It often contains cinnamon, cumin, cardamon, and black pepper. It is easy to find in any major grocery store or online through Amazon. I do recommend trying it with the garam masala.
Yes, you can use chicken thighs instead of chicken breast in this keto curry. I prefer it made with chicken breast. It will still taste great if you switch it.
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
You can keep keto curry leftovers in your fridge for up to 4 days stored in an airtight container or keep them stored in your freezer for up to 3 months.
