Creamy Chicken Coconut Curry | Keto, Low-Carb Recipe - TheUniCook (2024)

Creamy Chicken Coconut Curry | Keto, Low-Carb Recipe - TheUniCook (1)

This Keto Creamy Chicken Coconut Curry was a real hit during my Two-Week No-Carb Challenge. By serving it with some cauliflower rice, this recipe is very low in carbohydrates. But there is no need for carbs with the AMAZING flavour of this creamy chicken coconut curry! Despite my two-week challenge being over, this recipe is a definitive keeper!

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What´s in this chicken coconut curry?

To make my keto chicken coconut curry, I used diced chicken breast fillet as well as some mushrooms to bulk it up. If you are vegetarian, you could add just mushrooms instead of the chicken. Keep the mushrooms whole (if using chestnut mushrooms) or in large chunks for some added texture!

This recipe, as it´s tailored to a low-carb diet, is quite high in fat. The fat comes from the creamed coconut and double cream which gives this chicken coconut curry a delicious, creamy texture and flavour! By serving this dish with cauliflower rice instead of normal rice, you can still keep this meal fairly healthy though! Cauliflower rice was a revolutionary find for me – I absolutely love it! It´s so handy being able to buy it in frozen, little microwaveable sachets!

Creamy Chicken Coconut Curry | Keto, Low-Carb Recipe - TheUniCook (2)

What is creamed coconut?

Creamy Chicken Coconut Curry | Keto, Low-Carb Recipe - TheUniCook (3)

Creamed coconut is not the same as coconut milk. It is higher in fat and therefore a solid, rather than liquid. You can buy it in little sachets and as many of you may know, Patak´s is a great brand when it comes to making curries. I used both Patak´s curry paste and creamed coconut to make this recipe. You can, of course, use any other brand, too.

Perfect for batch-cooking!

This creamy chicken coconut curry serves two people, but you could always just make it for yourself and heat over the leftovers for lunch the next day! That´s what I do! It still tastes great once microwaved! Although I haven´t tried it yet myself (this curry is so good it would never last for more than a day in my fridge!) I´m sure it is also suitable for freezing.
You could also easily double the recipe if cooking for more people or if you are wanting to meal prep!

If you are interested in meal prep, why not check out my 6 easy student recipes for meal prep?

Creamy Chicken Coconut Curry | Keto, Low-Carb Recipe - TheUniCook (4)

More from my Two-Week No-Carb Challenge:

If you want to read my post about my Two-Week New-Carb Challenge experience, click here. If you are looking for more low-carb recipes I made during the challenge, why not check out some of the following recipes?

  • Low-Carb Keto Mixed Nut Granola
  • Sugar-free Breakfast Bowl
  • Roasted Cauliflower and Bacon Soup
  • Breakfast Omelette “Wrap” with Avocado and Smoked Salmon
Creamy Chicken Coconut Curry | Keto, Low-Carb Recipe - TheUniCook (5)

Creamy Chicken Coconut Curry | Keto, Low-Carb Recipe

Recipe

Ingredients (serves 2):

  • 1 tbsp olive oil
  • ½ medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tbsp curry powder
  • 1 tsp each of ground coriander, cumin, garam masala
  • 1 tbsp tikka masala paste (I used Patak´s)
  • ½ chicken stock cube
  • 150g chicken breast fillet, diced
  • 200g chopped tomatoes (small or half a regular can)
  • 1 sachet (50g) creamed coconut (I used Patak´s)
  • 120g mushrooms, cut into chunks
  • 75ml double cream
  • Cauliflower rice, to serve (2x80g sachets to serve 2 people)
  • Fresh coriander, to serve (optional)

Method:

  1. Heat the olive oil in a large frying pan over a medium heat. Once hot add the onions and fry for 3-5 minutes until beginning to soften.
  2. Add in the garlic and spices and stir into the onions until fully coated. Cook for 3-4 minutes to cook out the rawness of the spices. In the meantime, dissolve half a chicken stock cube in about 200 ml of boiling water.
  3. Next, stir in the tikka masala paste followed by 50 ml of hot chicken stock. Stir and cook until the water has evaporated.
  4. Then, you want to add the chopped chicken breast to the pan and cook briefly, stirring occasionally, until the chicken is sealed (i.e. you can´t see any pink bits from the outside).
  5. Add in the chopped tomatoes, remaining chicken stock and coconut cream and stir until the coconut cream has fully melted. Add in the mushrooms and mix until fully coated in the sauce.
  6. Cover the pan with a lid and leave the chicken coconut curry to simmer for 15-20 minutes.
  7. Just before the end of the cooking time, microwave the cauliflower rice on high for 4 minutes (or according to your packet instructions).
  8. To finish the curry, pour in the double cream and mix until fully incorporated. Quickly bring the curry up to the boil and serve with the cauliflower rice and a handful of freshly chopped coriander.
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FAQs

How many carbs are in coconut curry chicken? ›

Nutrition Facts (per serving)
346Calories
12gFat
31gCarbs
29gProtein

How do you thicken coconut milk curry? ›

You can use mashed potatoes or flour. Corn flour can be used as well and you can use cream mixed with coconut milk. You can also use gram flour. Tapioca, arrowroot flour can be used too.

How long to leave curry simmering? ›

Method
  1. Heat the vegetable oil in a frying pan on the boiling plate, add the chicken and brown off. ...
  2. Add the onions and yellow pepper, cooking until translucent. ...
  3. Return the chicken back to the pan adding the curry paste, coconut cream and chicken stock.
  4. Transfer the curry to the simmering plate for 20-30 minutes.

How do you reduce water in curry? ›

  1. Cornstarch Slurry: If you want to reduce the water content without affecting the chicken curry's taste, you can prepare a cornstarch slurry. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. ...
  2. Yogurt or Cream: Another method is to add a small amount of yogurt or cream to the curry.
May 13, 2020

Can I eat curry on a low carb diet? ›

Most Indian curries are keto-friendly. They have a healthy combination of vegetables, paneer, tofu, and lean meat, like chicken. If curry doesn't fall under this umbrella, you can always replace unhealthy ingredients with better options like yogurt.

Is coconut curry high in carbs? ›

Maya Kaimal Coconut Curry (0.5 cup) contains 9g total carbs, 8g net carbs, 7g fat, 2g protein, and 110 calories.

How to make coconut curry creamier? ›

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

Does coconut milk whip like heavy cream? ›

This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream. I first spotted this technique at Nutty Kitchen and I just had to try it for myself.

Does milk make curry thicker? ›

Add dairy.

Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.

What are the secret ingredients to a good curry? ›

However, here are some general suggestions to make your curry taste better:
  • Aromatics: Start with a flavorful base of aromatics such as onions, garlic, and ginger. Sautéing these ingredients well can add depth to the overall flavor of your curry.
  • Spices: The right combination of spices is crucial for a delicious curry.
Dec 30, 2018

Does curry get better the longer you cook it? ›

Let it cook for as long as possible. Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry.

Is it better to simmer curry with lid on or off? ›

Use a splatter guard (they look like a flattened sieve which goes over the pan) to reduce the amount of splatter from curries when you cook them. Avoid covering pans completely with a lid as steam needs to evaporate to help reduce the curry sauce down.

Should I add water or milk to curry? ›

Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild. Water on the other hand dilutes the dish and makes it a bit runny.

Does yogurt thicken curry? ›

It will not actually thicken the curry. It only adds a creamy texture to the curry. If you want to make your curry thicker, you will need to add some other ingredients like flour or coconut powder.

Will plain flour thicken a curry? ›

Two tablespoons of flour (30 mL) mixed with two tablespoons (30 mL) of a cooking fat like butter can thicken curry. Remove a cup of curry (240 mL) and mix it with your flour and cooking fat mixture. Return the curry to the main pot and mix it in to thicken your curry.

Is chicken curry high in carbs? ›

Chicken Curry (1 1/2 chicken breast with sauce) contains 8g total carbs, 6.2g net carbs, 13.4g fat, 22.8g protein, and 242 calories.

How many carbs are in Thai coconut chicken? ›

The Fresh Market Thai Coconut Chicken (1 serving) contains 27g total carbs, 25g net carbs, 14g fat, 19g protein, and 310 calories.

How many carbs are in coconut curry sauce? ›

Coconut Curry Sauce Nutritional Facts and Calories
Amount Per Serving% DV
Carbs18g6%
Sugars10g20%
Fiber2g7%
Proteins2g3%
7 more rows

Does chicken curry have a lot of carbs? ›

Chicken curry contains 254 calories per 240 g serving. This serving contains 15 g of fat, 16 g of protein and 16 g of carbohydrate.

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