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 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. For a chicken dish you may not have tried before, check out my Achiote Chicken.
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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 cubes. Then, I place the chicken cubes into a glass bowl.
To that, I add:
- Coconut Milk
- Lemon Juice
- Minced Garlic
- Freshly Grated Ginger
- Chopped Yellow Onion
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.
I use tongs to mix the ingredients together until the chicken is well-coated. I then add the following seasonings:
- Black Pepper
- Moroccan Seasoning (optional, but highly recommended)
- Curry Powder
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 pour the chicken curry mixture into a large pot and allow it to come to boil over medium high heat. I then reduce the heat to medium, cover with a lid, and allow it to cook 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! When you do, be sure to connect with me on Instagram so that I can see how it turned out!
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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 1/4 inch cubes
- 13.5 oz Can of Coconut Milk, unflavored, unsweetened
- 1 tsp. Lemon Juice
- 3 Garlic Cloves, minced
- 2 tsp. Ginger, freshly grated
- 1/4 cup Yellow Onion, chopped
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Moroccan Seasoning (optional)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 3 1/2 tablespoons Curry Powder
Optional (for topping)
- Red Pepper Flakes, to taste
- Fresh Cilantro, to taste
- Cut chicken into even cubes (approx 1/4 inch thickness) and place into a glass bowl.
- Cover chicken with coconut milk, lemon juice, minced garlic, grated ginger, and chopped onion. Use tongs to mix well.
- Next, add the salt, pepper, Moroccan seasoning, cumin, paprika, and curry powder. Mix well until the chicken is evenly coated.
- Cover and allow to marinate 2-3 hours or overnight. (optional)
- Add chicken to large pot, and allow the contents to come to a boil on the stovetop over medium high heat.
- 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: 281Total Fat: 17gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 68mgSodium: 1030mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 3gSugar: 1gProtein: 27g