Easy Keto Curry Chicken Recipe

Hello my friends!  I have wanted to share this delicious recipe with you for awhile.  This Keto Curry Chicken is adapted from one of our favorite family meals.  Which means not only is it yummy and flavourful but it’s also low-carb and keto friendly!  I had to wait until I made it again for dinner one night to get some great photos to share – ones that do this dish justice!

Whenever I have guests over to eat this is my go-to recipe because it’s a guaranteed crowd pleaser.  The combination of coconut, curry, chicken and vegetables is always a winner.  In the past I have served this over long grain rice but a quick substitution for riced cauliflower has made this one of my keto, low-carb meal staples.

Depending on your palate you can easily turn the heat (and spicy flavour) up on this Curry Chicken recipe by adding more or less red curry paste.  We like it hot and simply cut the heat with more riced cauliflower per serving.

Cut up chicken and vegetables.

In a large frying pan or wok heat sesame oil.  Add chicken and cook over medium heat until opaque.

Next add the coconut milk, curry and fish sauce.  Yes, the fish sauce is optional!  But trust me, it brings out the flavour of this dish and doesn’t make it taste “fishy”. 

Allow the chicken to simmer for 5 minutes to incorporate the curry into the coconut milk.  Add basil.

Combine vegetables with the chicken mixture.

Allow to cook on low-medium heat for another 10 minutes.

Serve over cauliflower rice.

Easy Keto Curry Chicken Recipe

Easy Keto Curry Chicken Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A delicious low carb family favorite.

Ingredients

  • 4 boneless, skinless chicken breasts, cubed
  • 1, 5.5oz can of unsweetened coconut milk
  • 1-2 Tbsp of red curry paste
  • 1 Tbsp fish sauce
  • 1 Tbsp sesame oil
  • 1 tsp basil
  • 1 medium zucchini, sliced and quartered
  • 1 medium red bell pepper, diced
  • 1/2 yellow onion, diced
  • 200g (1 cup) button mushrooms, sliced
  • 400g (2 cups) riced cauliflower, fresh or frozen

Instructions

    1. In a large frying pan or wok heat sesame oil.

    2. Add chicken and cook over medium heat until opaque.

     

    3. Next add the coconut milk, curry and fish sauce.

     

    4. Allow the chicken to simmer for 5 minutes to incorporate the curry into the coconut milk.

     

    5. Add basil.

     

    6. Combine vegetables with the chicken mixture.

     

    7. Allow to cook on low-medium heat for another 10 minutes.

     

    8. Serve over cauliflower rice.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 301 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 102mg Sodium: 644mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 5g Sugar: 6g Sugar Alcohols: 0g Protein: 42g

Grab more of our favorite low carb recipes…

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Bacon Cheeseburger Casserole Recipe

Low Carb Hamburger Soup

Enjoy!

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