Keto Coconut Chicken Curry

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Nutrition facts per serving

Carbs
9.6g

Protein
31.3g

Fat
20.7g

Kcal.
355

Carbs

9.6g

Protein

31.3g

Fat

20.7g

Kcal.

355

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

With about 9.6g net carbs and a whopping 31g of protein, this low carb coconut chicken curry is perfect for anyone who wants to lose weight.

It’ll satiate quickly and for a long time, thanks to its high protein content and keep you in ketosis thanks to its’ relatively low carb content!

It also tastes great, which isn’t always the case with healthy meals.

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Coconut Chicken Curry Image #1
Keto Coconut Chicken Curry Image #2

Ingredients

g chicken breast tenderloins
ml full-fat coconut milk
g broccoli
red bell pepper
small onion
small carrot
g ginger
garlic clove
 tbsp red curry paste
 tbsp chicken masala
 tbsp curry powder
 tsp ground coriander
salt and pepper to taste
lbs chicken breast tenderloins
fl oz full-fat coconut milk
oz broccoli
red bell pepper
small onion
small carrot
oz ginger
garlic clove
 tbsp red curry paste
 tbsp chicken masala
 tbsp curry powder
 tsp ground coriander
salt and pepper to taste
lbs chicken breast tenderloins
cup full-fat coconut milk
oz broccoli
red bell pepper
small onion
small carrot
oz ginger
garlic clove
 tbsp red curry paste
 tbsp chicken masala
 tbsp curry powder
 tsp ground coriander
salt and pepper to taste

Step 1

  small onion, g ginger, garlic clove

  small onion, oz ginger, garlic clove

  small onion, oz ginger, garlic clove

Peel the onion, garlic, and ginger and chop everything into fine cubes.

Step 2

  g chicken breast tenderloins

  lbs chicken breast tenderloins

  lbs chicken breast tenderloins

Chop the chicken tenders into bite-sized chunks.

Step 3

  g broccoli, red bell pepper, small carrot

  oz broccoli, red bell pepper, small carrot

  oz broccoli, red bell pepper, small carrot

Chop the broccoli, bell pepper, and carrot also into bite-sized pieces.

Step 4

Heat a tbsp of heat-resistant cooking oil or fat (e.g. ghee) in a big frying pan and fry the onion, garlic, and ginger until the onion becomes translucent.

Step 5

Add the chicken and fry from all sides for about 1-2 minutes.

Step 6

   tbsp red curry paste

   tbsp red curry paste

   tbsp red curry paste

Add the curry paste and fry for about 1 minute while constantly stirring.

Step 7

Deglaze with coconut milk.

Step 8

Add the bell pepper, carrot, and broccoli.

Step 9

   tbsp chicken masala,  tbsp curry powder,  tsp ground coriander, salt and pepper to taste

   tbsp chicken masala,  tbsp curry powder,  tsp ground coriander, salt and pepper to taste

   tbsp chicken masala,  tbsp curry powder,  tsp ground coriander, salt and pepper to taste

Add the spices and let the curry simmer for about 15 minutes on medium heat.

Step 10

Serve the low carb coconut chicken curry with cauliflower or shirataki rice.

Storage

Fill the curry into an air-tight container and store it in your fridge for up to 5 days (which makes it a perfect meal prep dish).

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