Keto Curry - Easy Indian Chicken Curry
A healthy and easy Indian chicken curry made with green chilies (capsicum), onions, garlic, ginger, and cilantro. Fresh ingredients cook in 30 minutes.
Servings 4 people
Calories 352kcal
Ingredients
- 1 ¼ pound boneless skinless chicken breast, cubed (or chicken thighs - see post for more options)
- 2 tablespoon olive oil (divided use)
- ½ cup onion, sliced into half rounds (2 oz)
- ½ cup water (4 oz)
- 1 teaspoon chicken base
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- 2 tablespoon ghee (or butter)
- ¼ cup cilantro leaves, chopped
Masala
- 2 medium serrano peppers, chopped
- 1 medium green bell pepper, chopped
- ¾ inch piece ginger, peeled and chopped
- 1 large clove garlic, chopped
Instructions
NOTE:
- Asha's original recipe calls for frying 8 fresh curry leaves and a 1-inch piece of cinnamon stick in oil before adding the onions. This is a traditional step in Indian cooking. Fresh curry leaves are hard to find in the U.S. Although I show dried curry leaves in my photos, they do not release the same characteristic flavor and aroma as fresh. Cinnamon sticks can be pricy, so I found that adding a small pinch of ground cinnamon produces a similar result. Because her recipe calls for cooking a whole cut chicken in the curry, I added chicken base to increase flavor and increased the amount of oil from 2 teaspoons to 4 tablespoons. This is more in line with a keto diet.
Preparation:
- Cut chicken into ¾ - 1 inch cubes and set aside.
- Slice the onion into half or quarter rounds.
- Slit serrano chilies in half lengthwise and remove pithy vein and seeds. If you prefer more heat, leave the veins. Slice the sides and bottom off of the green bell pepper and give it a rough chop. Peel and chop the garlic and ginger. (The thin skin of ginger is easily removed by scraping with a spoon or a small paring knife.)
- Place the masala ingredients into a small food processor or a blender and grind to a paste. Add a little water to get it going in the blender.
Procedure:
- Heat 1 tablespoon of oil over medium heat and saute onions until translucent. Add the masala paste to the pan and cook until it mellows and doesn't smell raw any longer. Stir in the turmeric, pinch of cinnamon, remaining oil, chicken base and ½ cup of water.
- Reduce heat to medium
- Add the chicken and stir. Cover and cook over low heat for 15 minutes or until the chicken is cooked all the way through. Uncover and raise the heat until the water evaporates and the sauce thickens. At this point, the oil will separate slightly from the sauce - look at the edges of the pan. It's ready.
- Turn off the heat and stir in the ghee and cilantro. Serve over cauliflower rice. Serves 4 at 5.5 net carbs per serving.
Nutrition
Sodium: 797mg | Sugar: 2.8g | Fiber: 1.2g | Cholesterol: 100mg | Calories: 352kcal | Fat: 24.5g | Protein: 29g | Carbohydrates: 5.7g