Keto Chicken Curry
About This Recipe
When comfort food meets healthy eating, you get the Keto Chicken Curry. Drawing its roots from Indian and Asian cuisines, this dish is overflowing with rich flavors and textures that will tantalize your palate and satisfy your cravings. This curry masterfully blends the robust flavors of perfectly seared chicken with the light sweetness of diced onions and the slight pungency of minced garlic, seasoned perfectly with curry powder for that distinct spice kick. Infused with olive oil and creamy coconut milk, it delivers a velvety, mouthwatering sauce that is excellent for your taste buds, your waistline, and your health.
Fully compatible with your ketogenic lifestyle, the Keto Chicken Curry has all your keto bases covered. The chicken provides ample amounts of protein while our hero — the coconut milk, along with olive oil, nourishes you with healthy fats conducive to achieving and maintaining ketosis. Moreover, if you’re keeping a close eye on what you eat and ensuring that you’re sticking to your keto diet, our ‘keto mobile app’ can prove to be an incredibly helpful companion. It will help you track all these nutrients seamlessly, among other features.
Last but not least, the Keto Chicken Curry is not just about flavor and dietary profiles, but also about versatility. Super easy to prepare, this dish involves a simple cooking process that even kitchen novices can master with ease. It can be enjoyed as a stand-alone dish or paired perfectly with some cauliflower rice or a bowl of fresh salad, providing a satiating meal without tipping your carb count over the edge. So, whether you're new to the keto diet or a seasoned veteran, give this delightful recipe a try and let the amazing world of ‘keto-friendly’ curries add spice to your meals.
Ingredients









Directions
Slice the chicken breast into chunks. Save
Set a medium skillet over medium heat and pour the olive oil in.
Sauté the minced garlic and onion in the heated oil for 5 minutes.
Toss the chicken pieces into the pan. Mix well for 30 seconds before adding the curry powder.
Pour chicken stock into the pan. Let it simmer covered for 10-15 minutes until the chicken is cooked through.
Pour the coconut milk into the mixture as well. Mix and bring to a boil.
Remove from the heat and top with cilantro or raw onion. Season with salt and pepper. Serve.
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