A quick and flavorsome low carb chicken curry, South Indian style! Succulent pieces of chicken and mushroom-infused with a delicious blend of spices and a rich coconut gravy. A delicious hot dish, no matter the season.
March 4 2019 recipe & photo by Sahil Makhija, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
A quick and flavorsome low carb chicken curry, South Indian style! Succulent pieces of chicken and mushroom-infused with a delicious blend of spices and a rich coconut gravy. A delicious hot dish, no matter the season.
USMetric
4 servingservings
Ingredients
- 1¼ lbs 550 g skinless boneless chicken thighs
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 1 tsp 1 tsp red chili powder
- 2 tsp 2 tsp ground coriander seed
- 2 tbsp 2 tbsp ginger garlic paste
- 2 tbsp 2 tbsp coconut oil
- 2 2 bay leafbay leaves
- 1 1 cinnamon stickcinnamon sticks
- 1 1 green chili pepper, choppedgreen chili peppers, chopped
- 3½ oz. 100 g white onionwhite onions
- 3½ oz. (1½ cups) 100 g (350 ml) mushrooms
- 1¾ cups 425 ml coconut cream
- 20 20 curry leafcurry leaves
- ¾ cup (2⁄5 oz.) 180 ml (12 g) fresh cilantro, chopped
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Making low carb simple
Instructions
Chop the chicken into bite-sized pieces. In a bowl, combine the chicken with salt, pepper, red chili powder, ground coriander, and ginger garlic paste. Allow marinating for a few minutes.
In a heavy bottom saucepan or wok, heat the coconut oil. Once it gets hot, add the bay leaf and the cinnamon stick.
Add the green chili pepper and chicken.
Cook the chicken until it starts to get some color. Add the onions and mushrooms and stir well to combine.
Once the mushrooms start to release their juice, add the coconut cream and the curry leaves.
Bring to a boil and simmer for about 5-6 minutes until all the flavors are well infused and the onions have softened.
Taste and season with more salt if needed and finish with a generous sprinkle of coriander.
Sahil's tips
You can also use any low-carb and keto-friendly vegetables you like in the stew.
Perfect to serve with cauliflower rice.
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8 comments
1
Carol Ter
March 8 2019
This Kerala curry is delicious. Served with cauliflower rice, my husband who is not on a keto diet loved it.
2
cathy
March 10 2019
This looks good! What are curry leaves and where can I buy them? Also is ginger garlic paste just a mixture of equal parts pureed ginger and garlic?
Reply: #3
3
Reply to comment #2 by cathy
Kristin Parker Team Diet Doctor
March 11 2019
This looks good! What are curry leaves and where can I buy them? Also is ginger garlic paste just a mixture of equal parts pureed ginger and garlic?
Here is some information about curry leaves. You may wish to find a local Indian or international food market to find these leaves.
https://food52.com/blog/9821-curry-leaves-and-your-favorite-ways-to-u...Here is a good recipe for a ginger garlic paste - https://www.allrecipes.com/recipe/85132/ginger-garlic-paste/
4
Mona
March 12 2019
I made this and it was good. Subtle but flavourful.
I did not have curry leaves so I substituted lime zest and basil. Also squeezed fresh lime when serving. Yummy!5
Zac
August 28 2019
I may have used the wrong coconut cream?? This was inedible. Sweet to the point of dessert chicken, and the curry leaves were tough like an onion skin.
6
Tracy
January 20 2020
Loved it, hard to believe you can eat this and lose weight. But it is working and nothing else did.
7
Beth Loft
February 29 2020
Very tasty, despite the modifications that I had to make for unobtainable ingredients. Far from being watery as described, mine was thick and in fact was short of sauce for my needs (I wanted to serve with Konjac Noodles to deal with the supposed wateriness)
Would make again, but using a can of coconut milk instead of coconut cream.
8
Andrea
August 22 2022
Hi! i made it with dried curry leaves, it was delicious. i halfed the fresh curry leaf requirement, tasted delicious. this site is so awesome. my kids loved it!
