Chicken Curry {Keto-Friendly and Low-Carb}

Chicken Curry {Keto-Friendly and Low-Carb}
PER 3/4-Cup Serving: CALORIES 520 | FAT 43g | CARBOHYDRATES 9g | FIBER 1.6g | NET CARBOHYDRATES 7.4g | PROTEIN 26g

Add a flavorful kick to your dinner with our keto-friendly Chicken Curry. This low-carb dish is a common delicacy in the Indian subcontinent, Southeast Asia, and the Caribbean. The aromatic spices perfectly complement the creamy richness of the coconut milk and heavy cream.

This recipe is: keto-friendly, low-carb, no added sugar


Other keto-friendly recipes you may like: Pad Thai and General Tso's Chicken.

New to keto? Check out our Keto Acronyms and Glossary.

Looking for a sugar-free energy boost? Try our KetoLogic BHB.



  • 6 chicken thighs, cut up into 1-inch pieces
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon Kosher salt
  • 2 tablespoons red or yellow curry paste
  • 2 tablespoons curry powder
  • 2 tablespoons soy sauce
  • 5 drops liquid Stevia
  • 3 tablespoons chopped cilantro, plus more for garnish
  • ¼ cup olive oil
  • 3 tablespoons coconut oil
  • 1 cup coconut milk
  • ½ cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • juice from 1 lime



  1. Mix together the first 10 ingredients (chicken through olive oil) in a bowl, cover with plastic wrap, and let marinate in the refrigerator for 1 to 24 hours.
  2. Heat the coconut oil in a large pot over medium-high heat. Once the oil is hot, pour the marinated chicken into the pot and cook for 8-10 minutes, stirring often.
  3. Add the coconut milk, bring to a boil, reduce heat to a low simmer, cover and cook for another 30-40 minutes, stirring every 5-10 minutes.
  4. Stir in the heavy cream, turn the heat up to high and bring to a boil. Make a slurry with the cornstarch and water, and stir it into the curry until it thickens.
  5. Turn off the heat, add the lime juice and check the seasoning. A pinch more salt, curry powder and/or paste can go a long way in bringing out more flavor if needed.


  • Prep Time: 1 hour(s)
  • Cook Time: 1 hour(s)
  • Yield: 6

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