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Chicken Curry

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PER Serving: Calories 408 | Fat 32g | Carbohydrates 7g | Fiber 1.2g | Net Carbohydrates 5.8g | Protein 23g

Recipe by Brandon McDearis

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



  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. 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.
  3. 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. 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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