This coconut chicken curry recipe is keto-friendly, low-carb, gluten-free, and incredibly easy to make. Served over cauliflower rice, this dish offers warm, inviting seasonings that create a restaurant-quality meal you'll want to enjoy time and time again. For a delicious vegan alternative, mushrooms can be used in place of the chicken. This versatile recipe is also perfect for your slow-cooker or Instant Pot.
Why Chicken Curry?
Chicken curry is a truly iconic dish. It's rich, flavorful, comforting, and aromatic, making it a favorite in restaurants and a joy to prepare at home. You can always count on it to be delicious. The warm, bold spices combine to create an incredibly addictive and crave-able flavor profile.
Key Ingredients and Their Roles
Chicken
The recipe typically starts with chicken cut into even cubes. Chicken breasts are often preferred as they are leaner and balance out the curry's richness. However, boneless chicken thighs or chicken drumsticks can also be used.
Coconut Milk
Coconut milk is a star ingredient, being free of cholesterol, dairy, and gluten, making it suitable for a wide range of dietary needs. It contains just 3 grams of carbs per serving. It is essential to use unsweetened and unflavored coconut milk. Full-fat canned coconut milk is recommended for the best results, as light or reduced-fat versions may not thicken the curry properly. Milk from a bottle or carton is not suitable for this recipe.
Aromatics
Onion, garlic, and ginger are essential aromatics that form the base of any good curry. These ingredients are sautéed to release their flavors and create a fragrant foundation for the dish.
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Spices
A blend of spices is crucial for achieving the authentic curry flavor. While store-bought curry powder can be used, a homemade spice mix is often preferred for a more robust taste. Common spices include ground coriander, cumin, ginger, pepper, salt, garlic powder, and ground mustard. Moroccan seasoning, cumin, paprika, and curry powder can also be used.
Tomatoes
Canned diced tomatoes, blended until silky smooth, form the base of the curry sauce. This adds a touch of acidity and sweetness to balance the spices.
Chicken Broth
Chicken broth is used to thin out the broth and add depth of flavor.
Cornstarch
Cornstarch is used to thicken the curry, creating a luscious and creamy texture.
Other Vegetables
While the recipe can be kept simple with just the essential ingredients, you can easily incorporate various vegetables such as zucchini, red bell pepper, green onions, and yellow onion.
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Preparing the Keto Coconut Chicken Curry
Marinating the Chicken (Optional)
After cutting the chicken into even cubes, place it in a glass bowl and cover it with coconut milk, lemon juice, minced garlic, grated ginger, and chopped onion. Use tongs to mix the ingredients together until the chicken is well-coated. Next, add the salt, pepper, Moroccan seasoning, cumin, paprika, and curry powder. Mix well until the chicken is evenly coated.
At this point, you can either begin cooking the chicken immediately or let it marinate for a few hours. Marinating allows the flavors more time to infuse, resulting in a more flavorful dish. You can prep the recipe at night and let it marinate in the refrigerator until the next day, or prep it in the morning so it's ready to cook by dinner time.
Cooking Instructions
Stovetop Method
- Sauté Aromatics: In a large skillet, add olive oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry spice blend and pan-fry for 1-2 minutes.
- Simmer the Sauce: Add the chicken broth and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover, and let everything simmer for 5 minutes.
- Cook the Chicken: Add the chicken and simmer until cooked through.
- Thicken the Curry: If the curry isn’t thick enough, stir through the cornstarch very well, ensuring it is fully mixed in.
- Finish with Coconut Milk: Stir through the coconut milk and remove the pan off the heat. Serve immediately.
Instant Pot Method
- Prepare Ingredients: Make the curry powder and blend the tomatoes.
- Sauté: Set the Instant Pot to sauté mode. Add oil and sauté the onion, garlic, ginger, and curry blend as described above.
- Pressure Cook: Add the broth, tomatoes, and chicken to the pot. Cook on Manual/Pressure Cook mode for 8 minutes, then natural pressure release for 5 minutes.
Slow Cooker Method
- Prepare Ingredients: Make the curry powder and blend the tomatoes.
- Sauté Aromatics: In a skillet, sauté the onion, garlic, ginger, and curry blend.
- Combine and Cook: Add this mixture, along with the broth, tomatoes, and chicken, to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Adding Vegetables
To incorporate vegetables into the curry, follow these steps:
- Cook Chicken: Heat coconut oil in a skillet over medium heat. Pat the chopped chicken dry and season with salt and pepper. Cook the chicken until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
- Sauté Vegetables: In the same skillet, add zucchini, bell pepper, green onions, and yellow onion. Season with salt and pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally. Add the garlic and ginger, cook for 30 seconds until fragrant.
- Combine and Simmer: Return the cooked chicken to the skillet. Add in the red curry paste and can of coconut milk, stir to combine. Cook for 1-2 minutes until heated through.
Serving Suggestions
Serve the coconut chicken curry over cauliflower rice for a keto-friendly meal. Other options include jasmine rice or brown rice if you’re not following a low-carb diet. Garnish with lime juice, cilantro, and/or red pepper flakes for added flavor and visual appeal. A dollop of Greek yogurt or sour cream can also be added for extra creaminess.
Tips and Tricks
- Coconut Milk: Always choose canned, unsweetened full-fat coconut milk for the best results.
- Spice Level: To keep it mild, use less curry paste and skip chili flakes. For more heat, add Thai chiles, sriracha, or red pepper flakes to taste.
- Marinating: Marinating the chicken for at least 2-3 hours or overnight enhances the flavor.
- Vegetables: Feel free to add your favorite vegetables to customize the curry to your liking.
- Thickening: If the curry isn’t thick enough, stir in a cornstarch slurry (cornstarch mixed with water) until combined.
- Vegan Option: Use mushrooms in place of the chicken and a butter replacement for a delicious vegan alternative.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: To freeze, let the curry cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months.
Health Benefits
This keto chicken curry is not only delicious but also offers several health benefits:
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- Keto-Friendly: Low in carbohydrates and high in healthy fats, making it suitable for those following a ketogenic diet.
- Gluten-Free: Free from gluten, making it a great option for individuals with gluten sensitivities or celiac disease.
- Dairy-Free: Made with coconut milk instead of dairy, making it suitable for those with lactose intolerance or dairy allergies.
- Customizable: Easy to adapt to different dietary needs and preferences by adjusting the ingredients and spice levels.
A Curry Convert's Tale
For those who have had aversions to curry in the past, this recipe might just change your mind. The key is using fresh, high-quality ingredients and creating a balanced blend of spices that isn't overpowering. This keto coconut chicken curry offers a delicately scented and flavored experience with a complex balance of flavors that even curry skeptics can appreciate.