Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces
  • 2 tbsp coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp chili powder (optional, for heat)
  • 1 can (14 oz) coconut milk (full fat, unsweetened)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges, for serving

Instructions

  1. Sauté the Chicken: In a large skillet, heat the coconut oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for about 5-7 minutes until browned. Remove the chicken from the skillet and set aside.
  2. Cook the Aromatics: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, cooking for an additional 1 minute until fragrant.
  3. Add the Spices: Stir in the curry powder, turmeric, and chili powder (if using). Toast the spices for about 30 seconds to release their flavors.
  4. Simmer the Coconut Curry: Pour in the coconut milk and stir well to combine with the spices. Let the mixture come to a gentle simmer, then add the browned chicken back to the skillet.
  5. Cook the Chicken: Reduce the heat to medium-low and let the chicken cook in the sauce for another 10-15 minutes, or until fully cooked and tender.
  6. Serve: Garnish with fresh cilantro and serve with lime wedges for a burst of citrus flavor. Enjoy with cauliflower rice or sautéed greens for a complete keto meal.

Nutritional Information (per serving)

  • Calories: 360 kcal
  • Protein: 28g
  • Fat: 26g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Net Carbs: 4g

This keto coconut curry chicken is creamy, aromatic, and low in carbs, making it a perfect choice for a comforting and flavorful meal.