Keto Chicken Curry
A rich, creamy coconut chicken curry simmered with warming spices and tender thighs — just 6.2g net carbs per serving and ready in 40 minutes. Cozy, deeply flavorful comfort food that keeps you firmly in ketosis without rice or sugar.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This creamy coconut chicken curry delivers all the warmth and depth of a takeout favorite while staying firmly low-carb. Tender chicken thighs simmer in a spiced coconut sauce that comes together in one pan in under 40 minutes.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons coconut oil
- 1/2 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 (13.5 oz) can full-fat coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- 1
Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and sear for 4-5 minutes until lightly browned on all sides. Transfer to a plate and set aside.
- 2
Lower the heat to medium. Add the diced onion and cook for 3-4 minutes until softened, then stir in the garlic and ginger and cook for 1 minute until fragrant.
- 3
Add the curry powder, turmeric, and cumin. Stir constantly for 30-60 seconds to bloom the spices in the oil.
- 4
Stir in the tomato paste, then pour in the coconut milk and add the salt. Whisk until smooth and bring to a gentle simmer.
- 5
Return the chicken and any juices to the pan. Simmer uncovered for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- 6
Taste and adjust salt. Garnish with chopped cilantro and serve hot over cauliflower rice.
Tips & notes
- Serve over cauliflower rice or steamed zucchini noodles to soak up the sauce while keeping carbs low.
- For extra heat, add 1/2 teaspoon cayenne or a diced chili with the spices. A squeeze of fresh lime at the end brightens everything up.
- Stores beautifully — keep in the fridge up to 4 days or freeze up to 2 months. The flavor deepens overnight, making it ideal for meal prep.
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Frequently asked questions
- How many carbs are in keto chicken curry?
- Each serving has 6.2g net carbs (8.7g total carbs minus 2.5g fiber), along with 512 calories, 34g protein, and 38g fat. This recipe makes 4 servings.
- Can I use chicken breast instead of thighs?
- Yes, though thighs stay juicier in a simmered curry. If using breast, cut the pieces slightly larger and reduce the simmer time by a few minutes to avoid drying them out.
- What should I serve with keto chicken curry?
- Cauliflower rice is the classic low-carb pairing and adds almost no net carbs. Zucchini noodles, shirataki rice, or a simple side salad also work well to keep the meal keto-friendly.
