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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:
Click 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!
More Low Carb Recipes To Love
RECIPE CARD
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 VIDEO
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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- 2 tbsp Olive oil (divided)
- 1/2 large Onion (chopped)
- 1 lb Chicken breast (cut into bite size pieces)
- 1 14.5-oz can Diced tomatoes (drained)
- 7 oz Coconut cream (the entire cream part skimmed from a 14-oz can)
- 1/4 cup Chicken broth
- 4 cloves Garlic (minced)
- 1 1/2 tbsp Curry powder (+1 tsp cumin if your curry powder doesn't include it)
- 1 tsp Ground ginger
- 1 tsp Paprika
- 1/2 tsp Sea salt (to taste)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
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.
You'll Also Like These Keto Low Carb Recipes
Recipe Notes
Serving size: 3/4 cup
Video Showing How To Make Coconut Curry Chicken:
Don't miss the VIDEO above - it's the easiest way to learn how to make Coconut Curry Chicken!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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52 Comments
Erica
This came out amazing! I served it with roasted garlic cauliflower rice spiced with cumin and red pepper, lime juice and cilantro. I love your recipes and the step by step instructions are very helpful. Thank you this will be one I will use often.
Lisa
I needed to use up a can of coconut milk and came across this recipe. I’m so glad I did because WOW, this is so delicious. I will freeze the leftovers with riced cauliflower for a quick lunch. Will definitely make this again.
Kathryn
I made your chicken curry and loved it, I even made cauliflower rice to go with it. I did cheat a little, by adding some chopped capsicums, just to bulk it out a tad. Thank you so much. It was so easy, but oh so delicious!
Sandy
I’m so happy I stumbled upon your website! I tried out this recipe and it was packed with flavor and it was delicious. I’m making it for the 3rd time again!
Similar to what some other commenters said, I added in the spices to the chicken first and then waited a bit to add in the tomatoe and coconut milk. It was amazing!
Chef Neeraj
It is awesome
Patty Pittman
This sounds yummy! Could I use a whole cut up chicken instead of chicken breast? Would I have to double the sauce?
Wholesome Yum A
Absolutely, Patti! You may have to triple the sauce if it’s an especially large chicken. Be sure to check your meat to make sure it’s fully cooked as well.
Richley
Make sure you read the entire posting before you make this! The picture looked good and it said 8 carbs, so I just printed the recipe. It calls for 7 oz. of Coconut cream. Not being that familiar with canned coconut products, I bought a can of Coconut Cream. My blood sugar numbers soared to 375 when I had a serving. I looked at the can and found that Coconut Cream has about 220 carbs!!! Had to throw the rest of it away. My bad for not reading the entire posting or looking at the carbs on the can of Coconut Cream. I just trusted the information that printed out on the recipe. This recipe should be amended to say 1 14-oz can of Coconut MILK followed by the info in parenthesis.
Wholesome Yum L
Hi Richley. I’m sorry you didn’t understand the instructions. Yes, you should use 7 oz Coconut cream (the entire cream part skimmed from a 14-oz can). Don’t use the whole 14 ounce can. I hope you will try it again with the correct amount of coconut cream.
Laura
So good! Also, I just finished a five-day water fast and needed to re-introduce with broth only I strained out the chicken and just drink the broth and it was absolutely delicious!
Lynette
That curry & coconut chicken is so easy to cook, healthy and delicious thanks for sharing my new favorite meal…I make a batch and freeze in serving size portions kids love it too !
Patti
My curry was a little watery and I was afraid the chicken would over cook if I let it simmer too long, so I added a little xantham gum and it thickened quick. I really like thick sauces anyway.
Ivea
Hi Maya, that’s a lovely coconut curry. In SE Asia, we heat the oil, add the curry spices into the oil and heat until fragrant. Then we add the chicken pieces and stir them to coat. Then we add the coconut. Then simmer until reduced. I like to add a few curry leaves (remove before serving, or not) for extra flavour. I prefer enough curry left over for a sauce (members of the family might like it on their Basmati rice. Love your website!
Cindy
I really loved this! Thanks a lot!
Cathy
What do I do with the coconut milk left in the can?
Maya | Wholesome Yum
Hi Cathy, You can use it for another recipe or blend into smoothies.
Victoria D
Super simple and amazingly delicious. My picky family LOVED this. Definitely making this again.
Darshana
Delicious recipe ! For extra heat I added Serranos and mixed it with the onions. In the beginning. At the end mixed in cilantro for a bit more flavor. Has anyone tried using lite coconut milk ?
Maya | Wholesome Yum
Thank you, Darshana! I’m not sure what you mean by lite, do you mean the kind that isn’t thick? It won’t thicken if it’s not the canned full-fat kind.
Darshana Patel
There are brands that have lite coconut milk. I am not sure if these still have the cream in it or not.
Mike
I really love the simplicity and flavor of the dish. The first time I made it, the spices had a raw taste. So I changed it up just a little. I brown the chicken alone first, then set aside. Cook the onions and garlic until translucent. Then add all the spice and let them cook in the oil with the onions. Then add back the chicken and other ingredients. Doing so removed that raw spice bite and really opened up the flavor.
Mariah
Hi! Would it be possible to substitute the chicken with shrimp instead? And if so, would that change or alter the total net carbs in any way?
Wholesome Yum
Hi Mariah, that would work! You’ll just want to cook the shrimp until they turn pink instead of going by cooking time. It won’t affect the carb count.
Vera Polischuk
I added fresh ginger, cumin and turmeric and bumped up the spices..it was heaven
Kuda
I added about 1/8 bar of unsalted butter to smooth/balance the flavor because it was too spiced up (I eyeball measured everything so maybe that’s why). Either way it tasted good, especially after the butter! Btw, curry is my favorite food!
Kathy
Great recipe! I added about a teaspoon of red pepper for a kick.
Pauline
This recipe is awesome! My husband and I just returned from our vacation from Tokyo and he was desperately trying to get back on keto but misses the curry. So I used this recipe with 70% fat ground beef and skipped the broth because the fat itself produced too much liquid which added to the flavor.
Tess
This was the most delicious curry I have ever eaten and I am a big fan of curries, thank you for the recipe! I added a side of cauliflower rice and a bit of chilli powder in the sauce which added a little kick. This is going to be a once a week dish for our family!
Brenda
Made this and I loved it!!! I only used 1 tbsp of the curry and half the portion of the ginger came out great.
Sandi
I can’t wait to make this recipe again this week. It was delicious.
Pk
Is this gluten free?
Maya | Wholesome Yum
Yes! Every recipe on this site is gluten-free. 🙂
Amanda
It is time to think about making supper and I’m super excited! I just found this recipe and I have all the ingredients on hand! What are the odds? This looks awesome!
Rohit Sahu
Great post, will definitely try it out!!
I also have an amazing recipe to share, Honey Glazed Chicken is an easy, fast and delicious recipe for dinner that will be loved by all of your family members. This creamy recipe for Honey Glazed Chicken is packed with great flavors and is extremely delicious.
Maya | Wholesome Yum
Thanks, Rohit! Unfortunately honey is not low carb, so wouldn’t recommend that for this site’s readers.
Erica D.
Okay, NEXT time I’m definitely NOT going to shake the can. I’ve been making it with both the cream and the milk, but I can understand how it would be SO much richer just using the cream.
Tish
Love that this is low carb! This chicken curry has the most amazing flavors!
Tayler Ross
I am in love with the flavor of this chicken, and I already can’t wait to make it again!
Tawnie Kroll
Anything curry and I am in!! This recipe really hit the spot.
Jamie
This was so delicious and flavorful! The sear on that chicken was amazing. I’ve been looking for a good curry recipe and yours was fabulous! Can’t make to try this again!
Pam
This was great! And, I agree – when you make it at home you know what you’re eating. Love make ahead recipes too!
Jill
This was rich and delicious with all that coconut cream!
Julie Wallace
Wow, this was amazing! I love curry. I also love that your recipe doesn’t contain potatoes. Nothing against potatoes and I do eat carbs, but I have to limit them, and one of the things about Indian food that sometimes bugs me is you have the potatoes IN the curry or stew, which is served on top of rice, and then you dunk the naan in there, and all that is delicious, but it’s too much at once, lol!
Doreen
WOW! This is SO tasty! Thank you Maya. I’ve cried off curries for a long time since I started ketoing…well I do add curry powder to stir fries occasionally, but that’s not quite the same thing is it? LOL! I’ll definitely be making this again…and it’s great with cauliflower rice. I actually mixed my cauli rice in with it and made it more of a biryani, but it’s great either way. Bless you!
Shammi
I make a similar version but with bit of garam masala powder and cumin+ coriander powder ( all available at the indian stores ) and add chicken thighs instead of breast, as the breast tend to be too dry.
It turns out yumm: ) we have it with keto naan or cauli rice : Your dish look very delicious !
Rosa
Wow this is fantastic and super flavourful!! Will definitely be adding this dish to the rotation!
Sharon
I love curry and you just made it even better with this keto inspired curry dish. It was yummy!
Noel Lizotte
This was delicious! Such a great keto option … without being Bacon.
I mean, we all love bacon, but sometimes, enough is enough.
LOL
Emily
Great recipe. It really is as good as Indian take-out. I can’t trust myself to go to an Indian restaurant now that I’m doing low carb, so this meal totally hit the spot.
Susan Carraretto
Such a great tip to use only the cream part from the can of coconut cream. Even though I’m not on a keto diet, I love this recipe.
Lisa
This curry was quick and delicious! Thanks for the notes on just using the coconut cream in the can, it was a game changer for the recipe!
Tayler Ross
I’ve been looking for a good, low carb meal and this is by far my most favorite! Thanks for sharing!