31+ Mouthwatering Keto Chicken Curry Recipes Perfect for Any Meal

If you’re on a keto diet, you know how important it is to enjoy flavorful meals without sacrificing taste or texture.

Chicken curry is a versatile dish that can be easily adapted to suit a low-carb lifestyle, and the best part is, there are endless ways to make it keto-friendly!

Whether you’re craving a creamy coconut curry, a spicy ginger-infused variation, or a hearty, vegetable-packed stew, there’s a keto chicken curry recipe for every palate.

In this blog post, we’ve rounded up 31+ keto chicken curry recipes that will elevate your meal planning with a variety of exciting flavors, spices, and textures.

These recipes are designed to keep you within your carb limits while satisfying your craving for rich, bold curry dishes.

So, grab your ingredients, and let’s get cooking!

31+ Mouthwatering Keto Chicken Curry Recipes Perfect for Any Meal

With over 31+ keto chicken curry recipes to choose from, your meals are about to get a whole lot more exciting and flavorful!

These recipes offer a perfect balance of low-carb ingredients and bold spices, making them perfect for anyone following the keto lifestyle.

From creamy coconut curries to zesty ginger-infused dishes, there’s a chicken curry recipe to suit every taste and dietary preference.

These dishes are not only delicious but also incredibly easy to prepare, making them ideal for both weeknight dinners and special occasions.

Whether you’re new to keto or a seasoned pro, these recipes will keep you motivated and inspired to cook healthy, satisfying meals that don’t compromise on flavor.

So, give these keto chicken curry recipes a try, and enjoy a tasty journey through the world of low-carb comfort food!

Creamy Keto Chicken Curry

This creamy keto chicken curry is a rich, flavorful dish that is low in carbs and high in taste.

The combination of tender chicken, coconut milk, and spices creates a perfectly balanced meal that is sure to satisfy any curry lover on a keto diet.

Ingredients:

• 4 chicken breasts (cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon chili powder (optional, for heat)
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
3. Stir in the garlic and grated ginger and cook for another minute until fragrant.
4. Add the curry powder, turmeric, cumin, and chili powder to the pan, and cook for 1-2 minutes to release the flavors of the spices.
5. Add the chicken pieces to the skillet, season with salt and pepper, and cook until browned on all sides.
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
7. Taste and adjust seasoning as necessary, adding more salt or spices if desired.
8. Garnish with fresh cilantro before serving.

This creamy keto chicken curry is perfect served over cauliflower rice or alongside sautéed greens.

The rich coconut milk brings an indulgent, comforting texture to the dish, while the warm spices ensure every bite is packed with flavor. The addition of cilantro adds a refreshing, herby contrast that makes this curry even more satisfying.

Spicy Keto Chicken Curry with Spinach

This spicy keto chicken curry with spinach is a vibrant and hearty meal that’s low in carbs but high in nutritional value.

The heat from the spices combined with the richness of the spinach creates a unique flavor profile that pairs perfectly with chicken.

Ingredients:

• 4 chicken thighs (bone-in, skinless, cut into pieces)
• 1 tablespoon coconut oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 2 tablespoons garam masala
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1 can (14 oz) diced tomatoes (unsweetened)
• 1/2 cup heavy cream
• 3 cups fresh spinach (chopped)
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the diced onion and cook until soft, about 3-4 minutes.
2. Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.
3. Add the garam masala, cumin, coriander, paprika, and cinnamon to the pot, and cook for 1-2 minutes to bring out the flavors of the spices.
4. Add the chicken thighs to the pot, season with salt and pepper, and cook until browned on all sides.
5. Pour in the diced tomatoes (with their juice) and bring to a simmer. Cook for 10-15 minutes, or until the chicken is cooked through.
6. Stir in the heavy cream and chopped spinach. Continue to cook for an additional 5 minutes until the spinach is wilted and the sauce has thickened.
7. Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to suit your taste.
8. Garnish with fresh cilantro before serving.

This spicy keto chicken curry with spinach is ideal for those who love bold, robust flavors.

The combination of spices provides an aromatic kick, while the spinach adds a healthy boost of fiber and vitamins. Serve this dish with cauliflower rice for a low-carb alternative that’s just as satisfying as traditional rice.

Keto Chicken Curry with Cauliflower and Coconut

A satisfying, hearty keto chicken curry with cauliflower and coconut milk, this recipe is perfect for those who enjoy a comforting, low-carb dish.

The cauliflower absorbs the rich curry sauce, making each bite flavorful and satisfying, while the coconut milk lends a creamy richness to the curry.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 small head of cauliflower (cut into florets)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and cook until soft, about 3-4 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the curry powder, ground ginger, and cumin, and cook for another 1-2 minutes.
5. Add the cauliflower florets to the skillet and cook for 3-4 minutes until they begin to soften.
6. Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.
7. Return the chicken to the skillet and cook for another 10-15 minutes, until the cauliflower is tender and the chicken is fully cooked through.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro before serving.

This keto chicken curry with cauliflower and coconut is a perfect dish for those craving a comforting, low-carb meal.

The cauliflower serves as a great low-carb substitute for traditional vegetables, soaking up the aromatic curry sauce, while the coconut milk adds a silky smooth texture that pairs wonderfully with the spices.

Keto Chicken Curry with Zucchini and Almonds

This keto chicken curry with zucchini and almonds offers a unique twist on traditional curry dishes, combining tender chicken with zucchini for added texture and almonds for a crunchy contrast.

It’s a low-carb, healthy option that’s perfect for anyone following a keto lifestyle.

Ingredients:

• 4 chicken breasts (cut into bite-sized cubes)
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 medium zucchinis (sliced)
• 1/4 cup slivered almonds
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the diced onion and cook for 3-4 minutes until soft and translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the curry powder, paprika, cinnamon, and ginger, cooking for another minute to allow the spices to bloom.
5. Add the sliced zucchini and cook for 3-4 minutes until it begins to soften.
6. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to combine and the sauce to thicken slightly.
7. Return the chicken to the skillet and cook for an additional 10-15 minutes, or until the chicken is cooked through and tender.
8. Stir in the slivered almonds and cook for an additional 2-3 minutes.
9. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with zucchini and almonds offers a delightful balance of flavors and textures. The zucchini adds a subtle crunch, while the almonds provide an unexpected but tasty contrast.

The coconut milk creates a creamy, rich sauce that perfectly complements the warm, earthy spices. Serve with cauliflower rice or a simple green salad for a complete meal.

Keto Chicken Curry with Avocado and Lime

If you’re looking for a refreshing and tangy twist on a classic curry, this keto chicken curry with avocado and lime is an excellent choice.

The creamy avocado and zesty lime perfectly complement the savory curry spices, creating a delightful combination of flavors that are sure to impress.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons coconut oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk (full-fat)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• 1 ripe avocado (sliced)
• 1 lime (juiced)
• Fresh cilantro (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until soft.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the curry powder, cumin, paprika, and turmeric, cooking for 1 minute to release the flavors of the spices.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes to allow the sauce to thicken slightly.
6. Return the chicken to the skillet and cook for an additional 10-15 minutes, or until the chicken is fully cooked through.
7. Season with salt and pepper to taste.
8. Just before serving, squeeze fresh lime juice over the curry and top with sliced avocado.
9. Garnish with fresh cilantro and serve.

This keto chicken curry with avocado and lime is a refreshing and flavorful dish that’s perfect for those who crave a bright, citrusy touch in their curry.

The creamy avocado brings a cool, smooth texture, while the lime juice adds a burst of freshness to balance out the richness of the curry sauce.

Keto Chicken Curry with Bell Peppers and Cauliflower Rice

This keto chicken curry with bell peppers and cauliflower rice is a delicious, low-carb take on the classic chicken curry.

The bell peppers add a sweet crunch, while the cauliflower rice serves as a perfect low-carb substitute for traditional rice. The coconut curry sauce ties everything together in a rich and flavorful dish.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup chicken broth
• Salt and pepper, to taste
• 2 cups cauliflower rice (steamed or sautéed)
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the diced onion and cook until soft and translucent, about 3-4 minutes.
3. Stir in the garlic and cook for another minute.
4. Add the sliced bell peppers and cook for 3-4 minutes until they begin to soften.
5. Add the curry powder, ground coriander, and turmeric, and cook for another 1-2 minutes to release the spices’ aroma.
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
7. Return the chicken to the skillet and cook for an additional 10-15 minutes until the chicken is fully cooked through and tender.
8. Season with salt and pepper to taste.
9. Serve the curry over a bed of cauliflower rice and garnish with fresh cilantro.

This keto chicken curry with bell peppers and cauliflower rice is a fantastic low-carb dish that still feels hearty and filling.

The bell peppers add a pop of color and sweetness to the curry, while the cauliflower rice perfectly absorbs the flavorful sauce, making each bite delicious.

Keto Chicken Curry with Mushrooms and Cream Cheese

This keto chicken curry with mushrooms and cream cheese is a creamy, rich, and comforting dish that combines the earthy flavor of mushrooms with a velvety, smooth sauce.

The cream cheese adds an extra layer of indulgence while keeping the dish keto-friendly, making it a perfect choice for a cozy dinner.

Ingredients:

• 4 chicken breasts (cut into bite-sized cubes)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 cup mushrooms (sliced)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin
• 1/4 cup chicken broth
• 1 can (14 oz) coconut milk (full-fat)
• 2 ounces cream cheese (softened)
• Salt and pepper, to taste
• Fresh parsley or cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and cook until soft, about 3-4 minutes.
3. Stir in the garlic and cook for another minute.
4. Add the sliced mushrooms and cook until they release their moisture and become tender, about 4-5 minutes.
5. Add the curry powder, turmeric, and cumin, and cook for another minute to release the flavors of the spices.
6. Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes.
7. Stir in the cream cheese and cook until it melts into the sauce, creating a creamy texture.
8. Return the chicken to the skillet and cook for another 10-15 minutes, until the chicken is fully cooked through.
9. Season with salt and pepper to taste, and garnish with fresh parsley or cilantro before serving.

This keto chicken curry with mushrooms and cream cheese is the ultimate comfort food, perfect for those who enjoy a rich, creamy curry.

The mushrooms add an earthy flavor that complements the spices, while the cream cheese brings a luscious, velvety texture to the sauce. Serve it over cauliflower rice for a complete, low-carb meal.

Keto Chicken Curry with Asparagus and Coconut Milk

This keto chicken curry with asparagus and coconut milk offers a delightful combination of tender chicken, crunchy asparagus, and a creamy coconut milk sauce.

The light, fresh taste of asparagus complements the rich, flavorful curry, creating a well-balanced and delicious low-carb meal.

Ingredients:

• 4 chicken breasts (cut into bite-sized cubes)
• 1 tablespoon coconut oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the curry powder, cumin, and coriander, cooking for another minute to release the spices’ aroma.
5. Add the asparagus pieces to the skillet and cook for 3-4 minutes until they start to soften.
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
7. Return the chicken to the skillet and cook for an additional 10-15 minutes, until the chicken is fully cooked through and the asparagus is tender.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with asparagus and coconut milk is a perfect choice for those who enjoy light yet flavorful meals.

The asparagus adds a crunchy texture that pairs well with the rich, creamy coconut milk, while the spices infuse the dish with warmth and depth.

Keto Chicken Curry with Broccoli and Almond Butter

This keto chicken curry with broccoli and almond butter offers a creamy, nutty twist on the classic curry.

The almond butter adds a rich, slightly sweet flavor that blends beautifully with the curry spices, while the broccoli provides a healthy, low-carb veggie boost.

Ingredients:

• 4 chicken breasts (cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 2 cups broccoli florets (steamed or lightly sautéed)
• 2 tablespoons almond butter
• 1/2 cup coconut milk (full-fat)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the garlic and cook for another 1-2 minutes until fragrant.
4. Add the curry powder, ground ginger, and turmeric, cooking for 1-2 minutes to release the flavors of the spices.
5. Stir in the almond butter, coconut milk, and chicken broth, bringing the mixture to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
6. Add the steamed broccoli to the skillet and cook for an additional 3-4 minutes until heated through.
7. Return the chicken to the skillet and cook for an additional 10 minutes, or until the chicken is fully cooked.
8. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto chicken curry with broccoli and almond butter offers a delightful twist on the classic curry.

The almond butter provides a creamy, slightly nutty flavor that complements the savory spices and pairs perfectly with the crunchy broccoli.

Keto Chicken Curry with Spinach and Coconut Cream

This keto chicken curry with spinach and coconut cream is a rich, velvety dish that combines tender chicken with fresh spinach and a coconut cream sauce.

It’s perfect for those looking for a nutrient-packed, low-carb meal that is both comforting and delicious.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut cream
• 1/2 cup chicken broth
• 4 cups fresh spinach (washed)
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another minute.
4. Add the curry powder, cumin, and turmeric, cooking for 1 minute to release the spices’ fragrance.
5. Pour in the coconut cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes to allow the sauce to thicken slightly.
6. Add the fresh spinach to the skillet and stir until it wilts, about 2-3 minutes.
7. Return the chicken to the skillet and cook for an additional 10-12 minutes, until the chicken is fully cooked through.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with spinach and coconut cream is a hearty yet light meal, packed with flavors from the coconut cream and the spices, while the spinach adds a healthy green boost.

The creamy sauce is indulgent and satisfying, making this a great dish for both lunch and dinner.

Keto Chicken Curry with Cauliflower and Coconut Flour

This keto chicken curry with cauliflower and coconut flour offers a grain-free option that still delivers all the comforting flavors of a classic curry.

The cauliflower acts as a low-carb substitute for rice, while the coconut flour helps thicken the curry sauce to perfection.

Ingredients:

• 4 chicken breasts (cut into bite-sized pieces)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 head of cauliflower (cut into florets)
• 1/4 cup coconut flour
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the curry powder, cumin, and turmeric, cooking for 1 minute to release the spices’ flavors.
5. Add the cauliflower florets to the skillet and cook for 3-4 minutes until they start to soften.
6. Stir in the coconut flour and cook for another 2 minutes, allowing it to absorb the liquid and thicken the sauce.
7. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes until the cauliflower is tender.
8. Return the chicken to the skillet and cook for an additional 10-12 minutes until the chicken is fully cooked and the sauce has thickened.
9. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with cauliflower and coconut flour is a great low-carb alternative to traditional curry dishes.

The cauliflower is a great way to get the “rice” experience, while the coconut flour helps thicken the curry to give it a rich, comforting texture.

Keto Chicken Curry with Bell Peppers and Coconut Yogurt

This keto chicken curry with bell peppers and coconut yogurt is a flavorful and creamy dish that combines the sweetness of bell peppers with the tanginess of coconut yogurt.

The coconut yogurt adds a refreshing, creamy twist, making this curry a delightful meal.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 bell peppers (sliced)
• 1/2 cup coconut yogurt (unsweetened)
• 1 can (14 oz) coconut milk (full-fat)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the curry powder, cumin, and paprika, cooking for 1 minute to release the flavors of the spices.
5. Add the sliced bell peppers to the skillet and cook for 3-4 minutes until they begin to soften.
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer and cook for 5-7 minutes.
7. Stir in the coconut yogurt, mixing well to incorporate it into the sauce and make it creamy.
8. Return the chicken to the skillet and cook for another 10-12 minutes, until the chicken is fully cooked through.
9. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with bell peppers and coconut yogurt is a vibrant and creamy dish.

The coconut yogurt adds a slightly tangy flavor that balances the richness of the curry, while the bell peppers provide a pop of color and sweetness.

Keto Chicken Curry with Zucchini and Almond Milk

This keto chicken curry with zucchini and almond milk is a light, low-carb dish that combines the fresh flavor of zucchini with the creamy, dairy-free richness of almond milk.

Perfect for anyone looking to enjoy a healthy, satisfying meal without compromising on flavor.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 2 medium zucchinis (sliced)
• 1 can (14 oz) almond milk (unsweetened)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the curry powder, ground ginger, and turmeric, and cook for 1-2 minutes to release the flavors of the spices.
5. Stir in the sliced zucchini and cook for 3-4 minutes until they begin to soften.
6. Pour in the almond milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes to allow the sauce to thicken slightly.
7. Return the chicken to the skillet and cook for an additional 10 minutes, or until the chicken is fully cooked through.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with zucchini and almond milk is light yet satisfying.

The zucchini adds a mild, slightly crunchy texture, while the almond milk provides a smooth, creamy base for the curry sauce. It’s perfect for a healthy, low-carb meal.

Keto Chicken Curry with Eggplant and Coconut Flour

This keto chicken curry with eggplant and coconut flour creates a rich, hearty dish where the eggplant soaks up all the delicious curry sauce.

The coconut flour helps thicken the sauce, adding a luxurious texture to the curry that’s both satisfying and low-carb.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1 medium eggplant (cut into cubes)
• 1/4 cup coconut flour
• 1 can (14 oz) coconut milk (full-fat)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the curry powder, cumin, and cinnamon, and cook for 1-2 minutes to release the spices’ aromas.
5. Stir in the cubed eggplant and cook for 5-6 minutes, until it starts to soften and absorb the flavors.
6. Add the coconut flour, stirring to combine and thicken the sauce. Cook for an additional 2 minutes.
7. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes until the eggplant is tender.
8. Return the chicken to the skillet and cook for an additional 10-12 minutes until the chicken is fully cooked and the sauce has thickened.
9. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto chicken curry with eggplant and coconut flour is an incredibly satisfying dish.

The eggplant absorbs the curry sauce beautifully, creating a rich and flavorful bite every time. The coconut flour adds the perfect thickness to the sauce, making it comforting without the carbs.

Keto Chicken Curry with Kale and Heavy Cream

This keto chicken curry with kale and heavy cream is a rich and hearty dish filled with vibrant flavors.

The kale adds a nutritious, leafy green element, while the heavy cream creates a decadent, creamy sauce that will satisfy your curry cravings without the carbs.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 2 cups kale (chopped and stems removed)
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Add the curry powder, ground coriander, and paprika, cooking for 1 minute to release the spices’ aroma.
5. Add the chopped kale to the skillet and cook for 3-4 minutes until it wilts and softens.
6. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 5 minutes to allow the sauce to thicken slightly.
7. Return the chicken to the skillet and cook for an additional 10-12 minutes, until the chicken is fully cooked through and tender.
8. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto chicken curry with kale and heavy cream is a satisfying, comforting dish that offers both creamy richness and nutritional value.

The kale adds a healthy green touch to the curry, while the heavy cream ensures the sauce is luscious and indulgent.

Keto Chicken Curry with Mushrooms and Sour Cream

This keto chicken curry with mushrooms and sour cream is a creamy, savory dish that combines the earthy flavors of mushrooms with the richness of sour cream.

It’s the perfect low-carb curry, providing all the flavors of a traditional curry but without any of the carbs.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 2 cups mushrooms (sliced)
• 1/2 cup sour cream
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Add the curry powder, ground cumin, and nutmeg, cooking for 1-2 minutes to allow the spices to release their flavors.
5. Add the sliced mushrooms and cook for 5-7 minutes until they are softened and start to release their moisture.
6. Stir in the sour cream and chicken broth, mixing well to create a creamy sauce. Bring the mixture to a simmer.
7. Return the chicken to the skillet and cook for an additional 10-12 minutes until the chicken is fully cooked through.
8. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto chicken curry with mushrooms and sour cream is a comforting dish with a creamy texture and deep, rich flavor.

The mushrooms soak up the curry sauce, creating a delightful bite, while the sour cream brings a tangy richness to the dish.

Keto Chicken Curry with Broccoli and Coconut Milk

This keto chicken curry with broccoli and coconut milk is a fresh and nutritious option for anyone looking for a low-carb, high-protein meal.

The broccoli adds a crunchy texture, while the coconut milk provides a creamy base that enhances the curry’s flavors.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 2 cups broccoli florets (steamed)
• 1 can (14 oz) coconut milk (full-fat)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the curry powder and turmeric, cooking for 1 minute to release the flavors of the spices.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes to allow the sauce to thicken slightly.
6. Add the steamed broccoli florets to the skillet, stirring to coat with the curry sauce. Cook for an additional 2-3 minutes to warm the broccoli through.
7. Return the chicken to the skillet and cook for an additional 10 minutes, until the chicken is fully cooked through.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with broccoli and coconut milk is a light yet satisfying meal.

The coconut milk creates a creamy, rich sauce that complements the tender chicken, while the broccoli adds a fresh crunch to the dish.

Keto Chicken Curry with Butternut Squash and Coconut Milk

This keto chicken curry with butternut squash and coconut milk is a flavorful, hearty dish that blends the sweetness of butternut squash with the rich creaminess of coconut milk.

It’s perfect for a satisfying, low-carb meal that feels indulgent but stays within your dietary goals.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 2 cups butternut squash (peeled and cubed)
• 1 can (14 oz) coconut milk (full-fat)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the curry powder, cinnamon, and paprika, and cook for 1-2 minutes to allow the spices to release their aromas.
5. Add the cubed butternut squash to the skillet and cook for 5 minutes, stirring occasionally.
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 10-15 minutes, until the butternut squash becomes tender.
7. Return the chicken to the skillet and cook for an additional 10 minutes until the chicken is fully cooked through.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with butternut squash and coconut milk is a rich and satisfying dish with a nice balance of sweetness from the squash and creaminess from the coconut milk.

It’s a comforting meal that’s perfect for colder days or when you want something filling yet low in carbs.

Keto Chicken Curry with Cauliflower and Cashew Cream

This keto chicken curry with cauliflower and cashew cream is a creamy, indulgent dish with a rich texture and deep, warm flavors.

The cauliflower provides a low-carb alternative to traditional starchy vegetables, and the cashew cream gives it an ultra-smooth finish.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin
• 2 cups cauliflower florets (steamed)
• 1/4 cup cashew cream
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Add the curry powder, turmeric, and cumin, and cook for 1-2 minutes to release the flavors.
5. Stir in the steamed cauliflower florets and cook for an additional 5-6 minutes, until they are tender and absorbing the spices.
6. Pour in the cashew cream and chicken broth, stirring well to combine and create a creamy sauce. Bring to a simmer and cook for 5-7 minutes.
7. Return the chicken to the skillet and cook for an additional 10 minutes until the chicken is fully cooked and the sauce has thickened.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with cauliflower and cashew cream is a fantastic low-carb alternative to traditional curries.

The cauliflower takes on the rich curry flavors, while the cashew cream adds a velvety smooth texture that enhances the dish’s creaminess.

Keto Chicken Curry with Bell Peppers and Coconut Flour

This keto chicken curry with bell peppers and coconut flour is a vibrant, colorful dish that is both light and satisfying.

The bell peppers add a sweet crunch, while the coconut flour helps to thicken the sauce, making it the perfect low-carb curry to enjoy anytime.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 2 bell peppers (sliced)
• 1/4 cup coconut flour
• 1 can (14 oz) coconut milk (full-fat)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the curry powder, paprika, and ground coriander, cooking for 1-2 minutes to release the spices’ aroma.
5. Add the sliced bell peppers and cook for 5 minutes until they begin to soften.
6. Stir in the coconut flour and cook for 2 minutes, allowing it to absorb the spices and thicken the sauce.
7. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
8. Return the chicken to the skillet and cook for an additional 10-12 minutes until the chicken is fully cooked through.
9. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with bell peppers and coconut flour is light yet flavorful.

The bell peppers bring sweetness and crunch to the dish, while the coconut flour thickens the sauce, creating a rich and satisfying meal.

Keto Chicken Curry with Spinach and Heavy Cream

This keto chicken curry with spinach and heavy cream is a flavorful, comforting dish that combines the earthy taste of spinach with the rich creaminess of heavy cream.

It’s a simple, satisfying meal that will keep you full and content without the carbs.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 2 cups spinach (fresh or frozen)
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the curry powder and ground cumin, and cook for 1-2 minutes to release the flavors of the spices.
5. Stir in the spinach and cook for 2-3 minutes until wilted (if using frozen spinach, cook until heated through).
6. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
7. Return the chicken to the skillet and cook for an additional 10 minutes until the chicken is fully cooked through.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with spinach and heavy cream is a rich, creamy dish that’s quick to prepare and full of flavor.

The spinach adds a healthy green element while the heavy cream ensures the sauce is luscious and indulgent.

Keto Chicken Curry with Avocado and Lime

This keto chicken curry with avocado and lime combines the creamy texture of avocado with the tangy freshness of lime.

The rich, spiced curry sauce adds warmth and depth, while the avocado adds a cool, creamy contrast, making this a refreshing yet hearty dish.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 ripe avocado (sliced)
• Juice of 1 lime
• 1/2 cup coconut milk (full-fat)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the curry powder, ground cumin, and chili powder, cooking for 1-2 minutes to release the flavors of the spices.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
6. Return the chicken to the skillet and cook for an additional 10 minutes until the chicken is fully cooked through.
7. Just before serving, add the sliced avocado and lime juice to the skillet, stirring gently to combine.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with avocado and lime offers a wonderful balance of spice and creaminess.

The creamy avocado pairs perfectly with the tangy lime, providing a fresh contrast to the rich curry sauce. It’s a light yet satisfying meal that’s sure to please.

Keto Chicken Curry with Asparagus and Cream Cheese

This keto chicken curry with asparagus and cream cheese combines tender chicken, fresh asparagus, and the tangy richness of cream cheese.

The cream cheese adds a creamy, smooth texture to the curry sauce, while the asparagus adds a vibrant, crunchy element.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cumin
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 4 oz cream cheese (softened)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the curry powder, ground turmeric, and cumin, and cook for 1-2 minutes to release the spices’ aromas.
5. Add the asparagus and cook for 4-5 minutes until they begin to soften.
6. Stir in the softened cream cheese and chicken broth, mixing well to combine and create a creamy sauce. Cook for an additional 3-5 minutes until the sauce thickens.
7. Return the chicken to the skillet and cook for 10-12 minutes until the chicken is fully cooked through.
8. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto chicken curry with asparagus and cream cheese is a comforting, creamy dish that is both flavorful and healthy.

The cream cheese thickens the sauce, creating a rich, velvety texture, while the asparagus adds a crunchy, fresh contrast.

Keto Chicken Curry with Pumpkin and Almond Butter

This keto chicken curry with pumpkin and almond butter offers a unique combination of flavors, with the sweetness of pumpkin and the nutty richness of almond butter.

The curry spices bring it all together, creating a comforting, low-carb dish that’s perfect for fall or any time you crave something cozy.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 2 cups pumpkin puree (fresh or canned)
• 2 tablespoons almond butter
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Add the curry powder, ground ginger, and cinnamon, and cook for 1-2 minutes to release the spices’ flavors.
5. Stir in the pumpkin puree and almond butter, mixing well to create a thick, creamy base. Cook for 5 minutes until everything is well combined.
6. Pour in the chicken broth, stirring to create a smooth, rich sauce. Bring to a simmer and cook for 5-7 minutes.
7. Return the chicken to the skillet and cook for an additional 10-12 minutes until the chicken is cooked through and tender.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with pumpkin and almond butter is a delightful dish with a rich, creamy texture. The pumpkin gives it a natural sweetness, while the almond butter adds a nutty depth.

It’s a comforting, fall-inspired curry that’s perfect for anyone looking for a healthy, low-carb option.

Keto Chicken Curry with Zucchini Noodles and Coconut Cream

This keto chicken curry with zucchini noodles and coconut cream is a light and refreshing take on the traditional curry.

The zucchini noodles provide a low-carb alternative to pasta, while the coconut cream adds a rich, creamy texture, making it a delicious and satisfying dish.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 2 medium zucchinis (spiralized into noodles)
• 1/2 cup coconut cream (full-fat)
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the curry powder and ground turmeric, cooking for 1-2 minutes to allow the spices to bloom.
5. Pour in the coconut cream and chicken broth, stirring to combine. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
6. While the sauce simmers, heat a separate pan and sauté the zucchini noodles for 2-3 minutes until tender but still slightly firm.
7. Return the chicken to the skillet with the sauce and cook for an additional 5-7 minutes until the chicken is fully cooked through.
8. Season with salt and pepper to taste, and serve the chicken curry over the zucchini noodles, garnished with fresh cilantro.

This keto chicken curry with zucchini noodles and coconut cream is a light yet filling dish.

The zucchini noodles provide a satisfying “noodle” experience without the carbs, and the coconut cream makes the curry sauce luxurious and creamy.

Keto Chicken Curry with Eggplant and Tomato Paste

This keto chicken curry with eggplant and tomato paste is a savory, hearty dish full of flavor.

The eggplant soaks up the curry sauce, providing a meaty texture, while the tomato paste deepens the richness of the curry. It’s a perfect meal for anyone on a low-carb diet.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1 medium eggplant (cubed)
• 2 tablespoons tomato paste
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the curry powder and ground cumin, cooking for 1-2 minutes to bring out the spices’ flavors.
5. Stir in the cubed eggplant and cook for about 5-7 minutes, allowing the eggplant to soften and absorb the spices.
6. Add the tomato paste and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes until the sauce thickens and the eggplant is tender.
7. Return the chicken to the skillet and cook for an additional 10 minutes until the chicken is cooked through and the flavors have melded together.
8. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto chicken curry with eggplant and tomato paste is a rich and savory dish, with the eggplant absorbing the curry flavors beautifully.

The tomato paste adds depth and a touch of sweetness to the sauce.

Keto Chicken Curry with Cabbage and Ginger

This keto chicken curry with cabbage and ginger brings a fresh, aromatic twist to a classic curry.

The cabbage provides a crunchy texture, while the ginger adds a zesty, spicy kick. It’s a light yet flavorful dish that’s perfect for anyone looking for a healthy, low-carb meal.

Ingredients:

• 4 chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 tablespoon grated fresh ginger
• 4 cups cabbage (shredded)
• 1/4 cup chicken broth
• 1/2 cup coconut milk (full-fat)
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the curry powder, and cook for 1-2 minutes to release the flavors of the spices.
5. Stir in the shredded cabbage and cook for 5-7 minutes, until the cabbage begins to soften.
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken.
7. Return the chicken to the skillet and cook for an additional 10-12 minutes, until the chicken is fully cooked and the cabbage is tender.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto chicken curry with cabbage and ginger is a unique, flavorful dish.

The cabbage adds a light crunch, while the ginger provides a refreshing zing to the curry. The coconut milk creates a creamy, rich sauce that balances the spiciness perfectly.