Chicken Curry {Keto-Friendly and Low-Carb}

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PER 3/4-Cup Serving: Calories 520 | Fat 43g | Carbohydrates 9g | Fiber 1.6g | Net Carbohydrates 7.4g | Protein 26g

Recipe by Brandon McDearis

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.



  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.

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