Servings: 8 servings
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients
- 1 small Onion roughly chopped
- 1 large Green Chili roughly chopped
- 1 inch Ginger roughly chopped
- 3 cloves Garlic
- 1/2 cup Cilantro leaves and stems
- 3 tablespoons Ghee
- 2 teaspoons Turmeric ground
- 1 1/2 teaspoons Cumin ground
- 1 teaspoon Coriander ground
- 2 tablespoons Tomato Paste
- 2 pounds Chicken Thighs
- 1 cup Heavy Cream
- 1 teaspoon Salt
Instructions
- Add the onion, green chili, ginger, garlic, and fresh coriander to your food processor.
- Blend all ingredients until all are finely chopped. Add a tablespoon of water to your food processor if it’s experiencing difficulties moving the ingredients around.
- Scrape the mixture out of the food processor and into a large saucepan over low heat; add the ghee and gently saute for 10 minutes.
- For an additional five minutes, gently sauté the turmeric, cumin, and ground coriander.
- Before adding the diced chicken, continue to cook for another 2 minutes after adding the tomato paste and stir well to combine with the other ingredients.
- For 10 minutes, increase the heat to medium-high and cook the chicken in the spices.
- Reduce the heat, add the salt and cream, and let the curry simmer for a while. To thoroughly cook the chicken and thicken the sauce, simmer for 20 to 25 minutes.
- Serve the Chicken Curry immediately with a side of Cauliflower Rice.
Other Keto Chicken Recipes
Nutrition Facts
Serving: 150g
Calories: 414kcal
Carbohydrates: 4g
Protein: 20g
Fat: 36g
Saturated Fat: 15g
Cholesterol: 166mg
Sodium: 442mg
Potassium: 337mg
Fiber: 1g
Sugar: 1g
Vitamin A: 654IU
Vitamin C: 3mg
Calcium: 37mg
Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Chicken Curry
The keto chicken curry can be frozen for up to three months or kept in the refrigerator for up to a week.