Take a trip down memory lane with me, Anne from Beyond the Bayou Blog, as we savor the comforting flavors of my beloved family recipe—Coconut Curry Chicken.
This dish embodies the perfect harmony of creamy coconut milk, fragrant curry spices, and tender chunks of chicken, creating a symphony of taste sensations that will tantalize your taste buds.
At KetoConnect, we’ve mastered this recipe to perfection, ensuring a low-carb, high-flavor experience that satisfies cravings without compromising on nutrition.
Say goodbye to take-out uncertainty and hello to the satisfaction of homemade goodness. Get ready to embark on a culinary journey like no other with our Coconut Curry Chicken delight.
What Is Coconut Curry Chicken?
Let’s talk about Coconut Curry Chicken! It’s a real winner in our house, especially when we’re in the mood for some spicy flavors. We used to order Thai or Indian takeout, but we decided to crack the code and make our own killer coconut curry at home! And let me tell you, we’ve nailed it!
Our version keeps it straightforward with generous pieces of chicken, but you can totally customize it. Want to toss in some onions, carrots, or peas? Go for it! Anything you dunk in this creamy coconut curry sauce is going to be irresistible. So get ready to spice up your dinner routine with this homemade delight!
Why You Will Love This Recipe?
1. Quick and Easy to Prepare: Imagine having a tasty, homemade dinner ready in just 30 minutes. That’s right! This keto coconut curry chicken is super simple and fast to make, perfect for those busy weeknights when you don’t have much time.
2. Minimal Spices Needed: You don’t need a pantry full of spices to make this delicious dish. With just curry powder and paprika, you can create a rich and creamy coconut curry that’s packed with flavor. It’s amazing how these two spices can do so much!
3. Perfect for Meal Prep: If you like to plan your meals ahead, this recipe is for you. This keto curry freezes really well, so you can make a big batch and store it for those days when you need a quick meal. Just heat it up, and you’re good to go!
Overview: How To Make Keto Coconut Curry Chicken?
This aromatic and easy-to-make keto coconut curry chicken is perfect for anyone looking to enjoy a flavorful meal while keeping carbs in check. With just a handful of ingredients, you can create a high-protein, low-carb curry that’s both delicious and satisfying. The combination of tender chicken, creamy coconut, and fragrant spices makes this dish a delightful and healthy option for dinner.
Preparing this dish is quick and straightforward. In just 30 minutes, you’ll have a hearty meal ready to serve. Start by heating olive oil in a large pan or Dutch oven and cooking the chicken until it’s slightly golden. Then, add in finely chopped onion, red pepper, garlic, and ginger, letting the mixture cook for a few minutes to meld the flavors. The addition of curry powder and paprika brings a warm and rich taste to the dish.
Next, stir in passata (tomato sauce), chicken stock, and coconut cream, and let the curry simmer until the sauce thickens. This process infuses the chicken with aromatic spices and creamy coconut, creating a beautifully textured and flavorful curry. Garnish with freshly chopped coriander for a fresh and vibrant finish.
Serve this keto coconut curry chicken over cauliflower rice for a complete, low-carb meal that’s perfect for any night of the week. Whether you’re meal-prepping or looking for a quick dinner, this recipe is sure to become a favorite in your kitchen.
Try More Chicken Recipes!
- Mexican Shredded Chicken
- Crispy Chicken Thigh
- Three Cup Chicken
- Easy Flavorful Chicken GyrosÂ
- Chicken Stir FryÂ
Keto Coconut Curry Chicken Recipe
Equipment
- Chef's Knife
- Large Skillet
- Wooden Spoon
- Measuring Cups
- Can Opener
Ingredients
- 1 tablespoon olive oil
- 450 g 1 lb chicken breast, cut into bite sized pieces
- 1 medium onion finely chopped
- 1 medium pointed red pepper finely chopped
- 2 large garlic cloves finely chopped
- 1 tablespoon fresh ginger finely chopped or grated
- 2 tablespoons medium curry powder
- 1 teaspoon paprika
- 100 ml ½ cup passata (tomato sauce)
- 250 ml 1 cup chicken stock
- 200 ml 1 cup coconut cream
- A handful chopped coriander
Instructions
- Heat olive oil in a large pan, add chicken, season with salt and pepper, and cook for 5-7 minutes until slightly golden.
- Add onion, red pepper, garlic, and ginger, cooking for 3-4 minutes while stirring occasionally.
- Stir in curry powder and paprika, then add passata, chicken stock, and coconut cream.
- Bring to a simmer, then lower the heat and simmer for 15 minutes until the sauce thickens.
- Garnish with freshly chopped coriander and serve over cauliflower rice.
Nutrition
Tips You Should Try!
- Coconut Milk Choices: Opt for canned coconut cream, coconut milk, or canned light coconut milk for that perfect creamy texture. Just avoid coconut creamer or “cream of coconut” meant for drinks, as they often contain added sugars. If you’re on the keto train, coconut cream is your best bet, packing the most fat and ideal for those macros.
- Get Creative with Veggies: Don’t feel restricted by the veggie list! Raid your fridge and toss in whatever veggies you’ve got—broccoli, mushrooms, green beans, cauliflower, you name it. They all play well in this curry.
- Ginger Swap: No fresh ginger? No problem. Dried ginger can step in just fine. Start with around 1/2 teaspoon, then tweak to your taste buds’ delight.
- Curry Paste Recommendations: Thai Kitchen is my go-to brand for curry paste, and bonus—it’s Whole30 and keto-friendly. Talk about a win-win!
- Adjusting Spice Levels: This recipe keeps things on the mild side, perfect for kiddos. But if you’re all about that spice, toss in some red pepper flakes or Thai chilies to crank up the heat.
- Protein Flexibility: Chicken’s not your jam? No worries. Swap it out for sliced or ground turkey, shrimp, beef, or pork. This curry’s versatile like that.
- Whole30 Check: If you’re doing the Whole30 thing, double-check that your curry paste and coconut cream are on the approved list.
- Vegetarian/Vegan Options: Not into meat? No sweat. Skip the chicken altogether or go for tofu or plant-based meat alternatives. Boom—now it’s veggie-friendly!
- Meal Prep Made Easy: Got leftovers? Pop ’em in an airtight container and stash ’em in the fridge for up to 5 days. When hunger strikes, zap it in the microwave for a quick warm-up or give it a little oven lovin’ at 350ºF for 10-15 minutes. Voilà —dinner’s served!
What to Serve with Keto Coconut Curry Chicken?
Leftover and Storage Tips
- Fridge Storage: Keep any leftover keto curry chicken in an airtight container in the fridge. It will stay fresh for up to 3 days.
- Reheating: To reheat, you can use the stovetop or microwave. Just heat it until it’s hot all the way through.
- Flavor Improvement: The flavors of the curry will get even better after sitting for a day, making it a delicious option for leftovers.
- Freezing: This curry also freezes well. You can store it in the freezer for up to 3 months. When you’re ready to eat it, thaw the curry in the refrigerator overnight before reheating.
Is This Curry Recipe Mild or Spicy?
This keto chicken curry recipe is for a mild spice Thai curry. My kids can eat this with no problem. If you like yours spicier, add in red pepper flakes and/or Thai chiles.
Can I Make This Keto Curry Dish Vegan?
Yes! You can leave out the chicken, or use tofu or plant-based meat in place of chicken to make this vegetarian/vegan friendly or make it with just the vegetables.