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- How To Make Coconut Curry Chicken
- Can You Eat Curry On A Keto Diet?
- How Many Carbs In Chicken Curry?
- How To Use Coconut Milk In Curry
- How To Make Coconut Chicken Curry Ahead Of Time
- How To Freeze Keto Chicken Curry
- What to Serve with Coconut Cream Curry
- Tools To Make Coconut Curry Chicken
- Coconut Curry Chicken: A Keto Low Carb Curry Recipe
Have you been missing your favorite Indian takeout meal? Then this low carb chicken curry recipe is for you! It’s surprisingly easy to make at home. Coconut curry chicken is rich and warming, with a little spice and a whole lot of coconut cream curry flavor. I serve this keto chicken curry recipe over cauliflower rice for a classic taste, but it would also be fantastic over zoodles!
Indian restaurants can be tricky to navigate on a low carb or keto diet. There are all the sides – the rice, the naan. None of them work for us! Then it’s hard to know what is in all of the rich stews and curries. Are they low carb? Are they not? Are there potatoes or cornstarch in there?
And even if you aren’t low carb, no one wants processed ingredients in their coconut chicken curry, right?
So, we’re just going to make it ourselves! Sound good?
How To Make Coconut Curry Chicken
Coconut cream curry is one of those ethnic dishes that’s a little intimidating to make at home. At least it was for me. But then I made it and I don’t know what I waited so long! Let me show you how to make easy chicken curry with coconut cream:
First we saute the diced onions in a pan. Get them as brown as you like – I like them almost caramelized.
Next, you’ll push the onions off to the side and brown the chicken. You don’t need to worry about the chicken cooking through, it will continue cooking throughout the process.
Then you’ll add the tomatoes, coconut cream, and all of the spices and let it simmer away.
You can simmer it to your liking to make thinner or thicker coconut curry chicken. Up to you!
Can You Eat Curry On A Keto Diet?
You can eat curry on a keto diet – but it’s got to be this keto curry recipe! 😉 Because there are so many different curry recipes and styles, it definitely depends on the recipe. Many curries are made with higher carb vegetables like potatoes and peas, which are definitely not low carb or keto friendly.
How Many Carbs In Chicken Curry?
So you might be wondering, how many carbs are in chicken curry? One serving of my keto chicken curry has just 6 net carbs! Pretty great, huh? The full nutrition stats can be found below the recipe card, but here are the highlights, per serving of coconut cream curry:
- 251 calories
- 8 grams total carbs
- 6 grams net carbs
- 14 grams protein
How To Use Coconut Milk In Curry
It’s best to use coconut milk in curry dishes. Not only does it make the dish dairy-free (which is important for some!), it also means that it’s paleo and whole30 compliant, AND it imparts a delicious flavor that would be sorely missed if it wasn’t included.
PRO TIP: This is the important secret trick for making coconut curry chicken – you don’t want to miss it! The best way to use coconut milk in curry is to use only the coconut cream portion of the canned coconut milk. The curry will still taste good and be creamy, but if you want your curry to taste like it came from an Indian restaurant (which you do!), only use the cream. Thanks to my friend and team member, Emily from My Everyday Table, for this tip!
Most cans of coconut will have directions to shake the cans before using. DON’T do this. Simply open the can and scoop out the thick cream portion.
How To Make Coconut Chicken Curry Ahead Of Time
You can absolutely make low carb chicken curry ahead of time! In fact, it’s similar to soups and chilis where it gets even better after a day in the fridge. Store it in an airtight container and simply reheat on the stove or microwave until hot. If it’s too thick, you can thin it out with a bit of water or broth, or even a bit more coconut cream.
PRO TIP: Store curry in a glass container, it will stain some plastic storage containers.
How To Freeze Keto Chicken Curry
Stews like this low carb chicken curry recipe freeze quite well. Once the chicken curry with coconut cream has cooled, store it in a glass or plastic container (see note above if using plastic!) or to save room in the freezer, put it into a freezer bag and lay it flat so that it freezes flat. Once it’s solid you can stand it up, but it won’t be as bulky as a container.
What to Serve with Coconut Cream Curry
This is important… because you don’t want to lose any of the flavorful curry sauce! I love serving low carb curry with cauliflower rice – it doesn’t overpower the dish and soaks up all of the sauce from this keto curry recipe. Top it with a sprinkle of chopped cilantro if you wish!
Here are a few other low carb side dishes that will pair perfectly with keto chicken curry recipes:
- Best Roasted Garlic Cauliflower Recipe
- Easy Garlic Roasted Bok Choy Recipe
- Roasted Broccoli and Cauliflower Recipe with Garlic and Parmesan
For a different flavor of low carb curry, try paleo Bangalore chicken curry.
Tools To Make Coconut Curry Chicken
Tap the links below to see the items used to make this recipe.
- Ceramic Nonstick Fry Pan – I use these pans daily, they are the best.
- Food Processor – The quickest and best way to make cauliflower rice!
Keto Low Carb Curry Recipe
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The recipe card is below! Readers that made this also viewed these recipes:
Coconut Curry Chicken: A Keto Low Carb Curry Recipe
This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick! You're just 10 ingredients and 30 minutes away from low carb coconut cream curry.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.
Last Step: Leave A Rating!
Serving size: 3/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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