Miniketo
ES

Keto Dinner

Chicken Curry V

There’s something deeply satisfying about a warm, spice-laden curry on a cool evening. This keto chicken curry, simmered in creamy coconut milk with fragrant cinnamon, cardamom, and star anise, brings restaurant-quality flavor home without the carbs. I often double the recipe because it tastes even better the next day. It’s a go-to dinner that proves eating low-carb doesn’t mean sacrificing bold, comforting dishes.

15 min Prep time 25 min Cook time 40 min Total time 6 Servings 350 Calories
Chicken Curry V

Ingredients

  • tbsp olive oil
  • (2-inch) piece cinnamon stick
  • whole cardamom pod
  • /2 star anise pod
  • whole cloves
  • tsp chopped fresh curry leaves
  • tbsp chopped shallots
  • cloves garlic, chopped
  • slice fresh ginger root, chopped
  • tbsp curry paste
  • /2 cup thick coconut milk
  • cups water
  • lbs skinless, boneless chicken breasts, cut into 2-inch pieces
  • tbsp tamarind juice
  • salt to taste

Instructions

  1. Step 1

    First, I heat the olive oil in a large, deep skillet over medium heat. Once it shimmers, I toss in the cinnamon stick, cardamom pod, star anise, cloves, and curry leaves. Sauté for 2–3 minutes until they release their fragrance—this step builds the foundation of the dish. Next, stir in the shallots, garlic, and ginger, cooking until they soften and become aromatic. Then add the curry paste and cook for about 5 minutes, stirring constantly to prevent sticking and to deepen the flavors. Pour in the coconut milk and water, and let the mixture come to a gentle simmer for 3–4 minutes. Now, carefully add the chicken pieces, tamarind juice, and salt. Give it a good stir, bring back to a simmer, and cook for 20 minutes, stirring occasionally. The chicken will become tender and soak up all the spiced coconut gravy. It’s nice to let it rest for a few minutes before serving, which allows the sauce to thicken slightly. Serve over cauliflower rice or with a side of sautéed greens.

Chef's Tip

Toasting the whole spices until they pop slightly before adding the shallots unlocks their essential oils and makes the curry more aromatic. If you can’t find fresh curry leaves, use dry ones but double the amount; they’re milder.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. The curry tastes even better the next day as the spices meld. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Variation Tips

For a vegetable boost, stir in a handful of spinach or bell peppers during the last 5 minutes of cooking. Swap chicken with firm tofu or shrimp for a different protein, but adjust cooking times accordingly. Serve over cauliflower rice or with a side of roasted broccoli to keep it keto-friendly.

Frequently Asked Questions