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Keto Dinner

Indian Chicken Curry I

I still remember the first time I tried recreating restaurant-style curry at home—this keto version captures all those bold, layered flavors without the usual carbs. It’s become a staple in my kitchen, proving that healthy eating doesn’t mean bland meals.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Indian Chicken Curry I

Ingredients

  • bone-in chicken breast halves, skinless
  • salt and pepper to taste
  • tablespoon olive oil
  • onions, peeled and quartered
  • teaspoon finely chopped fresh ginger root
  • teaspoon crushed garlic
  • tablespoon hot (Madras) curry powder
  • (15 ounce) can tomato sauce
  • (10 ounce) can coconut milk
  • whole cloves
  • pods cardamom
  • cinnamon stick

Instructions

  1. Step 1

    Pat the chicken dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once shimmering, brown the chicken in batches—avoid crowding the pan for a good sear. After a few minutes per side, remove the chicken and set aside. In the same skillet, sauté the onions until translucent, scraping up any browned bits. Add the ginger and garlic, stirring until fragrant, about 30 seconds. Stir in the curry powder and let it bloom for a minute. Return the chicken to the skillet, pour in the tomato sauce and coconut milk, and add the whole spices. Season with salt, give it a stir, and bring to a gentle simmer. Reduce heat to low, cover, and cook for 20-25 minutes, until the chicken is tender and cooked through. I like to fish out the whole spices before serving, but you can leave them for presentation. Ladle into bowls and serve.

Chef's Tip

I’ve found that toasting the whole cloves, cardamom pods, and cinnamon stick in a dry pan for just 30 seconds before they go into the curry makes a noticeable difference—it amplifies their natural aromas and gives the sauce a richer backbone.

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Gently reheat on the stovetop with a splash of water or broth to loosen the sauce—it tastes even better the next day as the spices meld.

Variation Tips

Try swapping chicken thighs for a juicier bite, or use shrimp for a faster cook. If you’re in the mood for vegetables, stir in some spinach or cauliflower florets during the last 5 minutes of simmering. Serve over cauliflower rice to soak up the sauce.

Frequently Asked Questions