A good curry dish deserves a spot on any foodie’s to-do list and this recipe for making a keto-friendly coconut curry chicken is as crave-worthy as they come. Made with juicy chicken breasts, curry powder (and paste!), and a variety of flavorful veggies, this is one recipe that you’ll want to make again and again.
How to Make Keto Coconut Curry Chicken
Here’s everything that you need to know in order to make this keto approved coconut curry chicken recipe:
- Prepare the cooking pot. Add the olive oil to a large pot and heat over medium heat.
- Saute the onion, garlic and ginger. Add the onion and cook for 1-2 minutes. Then add in the garlic and ginger and cook for another 30 seconds.
- Add the curry powder and paste. Add the curry powder and the red curry paste and cook for 2-3 minutes. Try to get the best quality curry powder and curry paste that you can get your hands on. Fresh spices really make a difference in curry recipes.
- Cook the chicken. Add the chicken breast pieces and cook, stirring frequently, until the chicken is no longer pink.
- Add the remaining ingredients. Add the can of full fat coconut milk, lime juice, and the drained diced tomatoes and mix to combine.
- Cook. Cook the mixture until the chicken is cooked and the curry has thickened to your liking.
- Season. Season with salt and black pepper to taste.
- Garnish. Top with fresh cilantro.
- Serve. Serve warm.
How to Make Your Own Homemade Coconut Milk
If you would rather make your own coconut milk to use in this recipe instead of a canned variety, then you can use this quick and easy recipe to make your own homemade version:
- Open the coconut. Use either a hammer or a meat tenderizer to crack open your coconut.
- Remove the meat. Use a sharp knife to cut into the coconut meat and then gradually peel it out.
- Clean the meat. Clean the brown layer of coconut meat thoroughly.
- Grate. Use a hand grater to shred the coconut.
- Blend. Add 2 cups of shredded coconut and one liter of water into a blender and blend together.
- Strain. Use a cheesecloth to strain the coconut milk out.
- Refrigerate. Refrigerate the coconut milk until ready to use.
Can I Freeze This Keto Coconut Curry Chicken Dish?
If you have leftovers of this coconut curry chicken, then the best way to store them is to keep them frozen.
You’ll first want to make sure that you allow the chicken to cool off completely before you transfer it into an airtight container. You’ll be able to keep this dish frozen like this for up to 3 months.
Best Way to Reheat Coconut Curry Chicken
You’re going to want to be careful when you reheat this coconut curry chicken if you want to preserve the maximum amount of texture.
I find that reheating my coconut curry chicken in a pot over the stove provides the best results, but you can also feel free to simply reheat it in the microwave as well.
Crave-worthy Coconut Curry Chicken – Low Carb Keto Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 pound chicken breast, cut into bite size pieces
- 1 (14 ½ oz) can diced tomatoes, drained
- 1 (14 ½ oz) can full fat coconut milk
- 4 garlic cloves, minced
- 2 tsp curry powder
- 1 ½ tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 1 tsp paprika
- 1 tsp lime juice (optional)
- salt and black pepper to taste
- ¼ cup fresh cilantro
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook for 1-2 minutes.
- Add the garlic and ginger and cook for 30 seconds.
- Add the curry powder, curry paste and cook for 2-3 minutes.
- Add the chicken and cook, stirring frequently, until no longer pink.
- Add the coconut milk, lime juice and diced tomato and mix to combine.
- Cook until the chicken is cooked and curry is thickened.
- Season to taste with salt and black pepper.
- Top with fresh cilantro and serve.