This coconut chicken curry recipe is keto-friendly, low-carb, gluten-free, and EASY. Served over cauliflower rice, the warm and inviting seasonings lend themselves to a restaurant quality dish that you’ll want to make time and time again. Use mushrooms in the place of the chicken (and a butter replacement) for a delicious vegan alternative. This dish would also be perfect for your slow-cooker or instant pot! If you like this recipe, you may also want to try my Keto Chicken Parmigiana or my low-carb Korean BBQ Inspired Meatballs.
This post may contain affiliate links. We may receive a commission if you click a link and purchase something that we have recommended.
Chicken curry is iconic in my book. It’s rich, flavorful, comforting, and aromatic. It’s definitely one of my restaurant favorites that I now love making in my own kitchen! It’s just a dish you can count on to be good every single time. The warm, bold spices dance together to form a flavor profile that’s extremely addictive and crave-able. Chicken curry is typically served over rice; I opted for cauliflower rice to keep things on the low-carb side, but feel free to serve however you choose.
How to Make Coconut Curry Chicken | Keto, Low-Carb
I start by cutting my chicken into even(ish) cubes, then whisking all of my spices together in a large glass bowl.
- Curry Powder
- Black Pepper
- Moroccan Seasoning (optional, but highly recommended)
Sounds delicious already, right? Right!
In a separate bowl, I combine:
- Coconut Milk
- Extra Virgin Olive Oil
- Minced Garlic
- Freshly Grated Ginger
- Chopped Yellow Onion
- Lemon Juice
You’ll find the quantities of each in the recipe card below, of course. I love coconut milk. It’s free of cholesterol, dairy, and gluten, making it suitable for a wide range of eaters! It doesn’t hurt that it contains just 3 grams of carbs per serving. You’ll want to buy coconut milk that is unsweetened and unflavored. For this recipe, I purchased a can that was located on the same grocery aisle as international foods.
Next, I combine the contents of the two bowls into one, mix very well, and add the chicken. At this point you have one of two options. You can either begin cooking the chicken immediately, or let it marinate for a few hours. Both choices lead to a delicious meal, but the latter allows the flavors a lot more time to infuse. Something easy to do is to just prep the recipe at night, and let it hang out in the refrigerator until the next day. You can even prep the recipe in the morning, so by the time you’re ready for dinner, everything is already combined and marinated. The choice is yours; there is no wrong answer here.
To cook, I started by heating some salted butter in a stove-top pot or large skillet over medium-high heat. I poured in the chicken curry mixture and allowed it to come to boil. I then reduced the heat to medium, covered with a lid, and left it alone for about 50 minutes. You’ll want to occasionally come check on your curry and give it a good stir. You don’t want your sauce to dry out or reduce too much, so once your chicken has cooked all the way through, feel free to stop cooking when the sauce reaches your preferred consistency.
Once done, feel free to serve over:
- Cauliflower Rice
- White or Brown Rice
- Mixed Vegetables of Choice
You may also opt to top your chicken curry with:
- Red Pepper Flakes
- Other Fresh Herbs of Choice
As usual, try it out and let me know what you think!
Can’t make this right now? Save this recipe to your favorite Pinterest board for later!
This coconut chicken curry recipe is keto-friendly, low-carb, gluten-free, and EASY. Served over cauliflower rice, the warm and inviting seasonings lend themselves to a restaurant quality dish that you’ll want to make time and time again. This dish would also be perfect for your slow-cooker or instant pot!
- 4 Large Chicken Breast, cut into even cubes
- 1 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 1/2 tsp. Moroccan Seasoning (optional)
- 1 tsp. Cumin
- 1/4 tsp. Paprika
- 2 tsp. Turmeric.
- 13.5 oz Can of Coconut Milk
- 1 tsp. Lemon Juice
- 1 tsp. Extra Virgin Olive Oil
- 3 Garlic Cloves, minced
- 2 tsp. Ginger, freshly grated
- 1/4 cup Yellow Onion, chopped
- 1.5 tbsp. Salted Butter
- Red Pepper Flakes, to taste
- Fresh Cilantro, to taste
- Cut chicken into even cubes (approx 1/4 inch thickness)
- In a glass bowl, whisk salt, pepper, Moroccan seasoning, cumin, paprika, and turmeric until well-combined.
- In a separate bowl, combine coconut milk, lemon juice, extra virgin olive oil, garlic, ginger, and onion. Mix well.
- Combine the contents of the two bowls into one and mix well.
- Add chicken to the bowl, ensuring that it is fully covered by the curry mixture.
- Cover and allow to marinate 2-3 hours or overnight. (optional)
- Melt the butter in a stove-top pot or large skillet over medium high heat.
- Add the chicken curry mixture and allow to come to a boil.
- Reduce heat to medium, cover with lid, and allow to cook for 50 minutes.
White or Brown Rice
Mixed Vegetables of Choice
Red Pepper Flakes
Amount Per Serving: Calories: 276Total Fat: 21gCholesterol: 9mgSodium: 336mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 1gProtein: 15g
Nutrition information does not account for your rice of choice.