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top view of indian chicken curry in a bowl with low carb naan

Low Carb Keto Curry

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Calories 202kcal


  • 2 tablespoons Coconut oil or vegetable oil divided (Note 1)
  • 1 1/2 cups Yellow onion chopped (1 medium)
  • 3 Garlic Cloves minced
  • 2 Teaspoons Ginger freshly grated
  • 1 Tablespoon Curry Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Turmeric
  • 1 Teaspoon Ground Coriander
  • 1/4 - 1/2 Teaspoon Cayenne Pepper
  • 1 13.5 Oz can Full Fat Coconut Milk (Note 2)
  • 3/4 cup Canned Diced Tomatoes drained
  • 1.5 Lb Chicken Breasts boneless/skinless. Sliced very thin (Note 3+4)
  • 1 1/2 Teaspoon Kosher Salt
  • 2 Tablespoon Fresh Cilantro


  • Saute + Simmer. Heat 2 tablespoons oil over medium heat in a dutch oven or large pot (make sure you have a lid for this). Add onion (1 1/2 cups) and saute until soft, about 6 minutes. Add garlic (3) and ginger (2 teaspoons), and saute until fragrant, about 1-2 minutes. Add curry powder (1 tablespoon), cumin (1 teaspoon), turmeric (1 teaspoon), coriander (1 teaspoon), and cayenne pepper (start with 1/2 teaspoon, we'll adjust later), and toast another minute or two, until fragrant. Stir in the coconut milk (1 13.5 Oz can), tomatoes (3/4 cup), salt (1 1/2 teaspoon), and bring your sauce to a simmer. Simmer to marry the flavors for 5 minutes.
  • Blend + Taste. Ladle or pour the sauce into a blender (Note 5 skipping blender option). Blend sauce until completely smooth. Taste and adjust seasoning -- add more cayenne pepper if you'd like a spicier curry.
  • Want to add veggies to your curry? See note 6 below.
  • Chicken. Add the sauce back to the pot. Add chicken (1.5 lb) and stir to combine. Bring sauce to a simmer, and cover/cook until the chicken reaches an internal temp of 165 F -- about 7-11 minutes. Remove from heat, stir in cilantro (2 tablespoons), and serve over cauliflower rice or rice. Enjoy!


  1. Vegetable or coconut oil. We want an oil with a high smoke point. For this particular recipe, coconut oil is a great option to enhance the coconut flavor.
  2. Full-fat coconut milk. This is coconut milk in a can, light coconut milk (from the refrigerator section) is not a substitute.
  3. Chicken (thin slicing hack!). Freeze the chicken for 10 to 15 minutes before cutting for an easier slice.
  4. Cubed vs. thinly sliced chicken. I prefer the texture of thinly sliced chicken in curry, but it's up to you. If you'd rather cubed, slice chicken into 1" cubes.
  5. Can I make this without a blender? Yes, however, your sauce will be thinner and not as sweet (still delicious!).
  6. Want to add veggies to your curry? Before adding your sauce back to the pot, saute veggies in 2 tablespoons of shimmering oil (the same type you used before), until they're soft and enough liquid has been released to not water down our sauce (about 6-8 minutes). We love adding broccoli and red bell peppers.
  7. Nutritional information is for 1/6 of this recipe and doesn't include cauliflower rice/rice, or additional veggies:


Calories: 202kcal | Total Carbohydrates: 7g | Protein: 25g | Fat: 8g | Sodium: 710mg | Fiber: 2g | Sugar: 3g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com