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Easy Keto Chicken Curry

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Ingredients

Adjust Servings:
1 lb Skinless Chicken Thigh
2 tsp Garam Masala
3 tsp Kosher Salt
1/4 Cup Ghee
1/2 cup Coconut Milk
1.5 Cup Yellow Onions Chopped
3 tsp Ginger Minced
1 Garlic Clove Minced
1 tsp Apple Cider Vinegear
To taste Dried Chili Flakes
Garnish Cilantro
Extra, to taste Garam Masala

Nutritional information

1
Serving
158
Calories
23
Protein
11
Fat
6.5
Carbohydrates

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Easy Keto Chicken Curry

  • Serves 4
  • Medium

Ingredients

Directions

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Sometimes you want something full of spice and flavor.  That’s where our easy keto chicken curry recipe comes in handy.  This recipe is one of my favorites for colder months because it’s spicy and filling, it’s great for meal prep, and can add variety to any athletes diet.

While it does have a decently sized ingredient list, don’t let that intimidate you.  This recipe is rather simple and almost impossible to mess up.  It’s high protein will keep you full longer, and give you the energy you need for your workouts and recovery.

Recipe Note: This recipe is great for meal prep is extremely easy to make in bulk, and microwaves very well. Make ahead of time and divide among 4 air tight containers with a serving of cauliflower rice, lightly steamed broccoli and topped with fresh cilantro. This will keep in the fridge if stored correctly up to 4-5 days or will freeze perfectly well also.

Bulking Tips

If you are bulking up and adding muscle, and need to add calories to this recipe, adding a 1/2 a cup to 1 cup of yogurt is a fantastic way to ramp those calories up.

Steps

1
Done

Cut the chicken thigh fillets in to chunks.

2
Done

Heat the ghee over high heat in a skillet. Add onions fry until golden brown. Take care not to burn them.

3
Done

Add garlic, ginger, 2tsp of the garam masala and tomatoes. Fry till a smooth paste.

4
Done

Add the chicken pieces and coconut milk, bring to a boil, add salt.

5
Done

Cover pot and lower the heat to a simmer.

6
Done

Once curry has simmered for a few minutes, add the chili to make it hot if desired. Stir constantly to avoid burning and coat the chicken pieces evenly.

7
Done

After the chicken is done, add vinegar and cook for another 5 minutes on a very low heat.

8
Done

Sprinkle over Garam Masala and serve over cauliflower rice. Garnish with a little fresh cilantro if you wish.

Chef Chuck

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