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3.67 from 3 votes

Dairy-Free Keto Chicken Curry

This Dairy-Free Keto Chicken Curry is sure to be an absolute favorite. Super flavorsome with lots of spices, fresh ginger and garlic and a secret weapon, a little coconut aminos and peanut butter.
Made with olive oil and coconut milk, this low-carb chicken curry is dairy-free and full of healthy fats to fill you up whilst keeping the net carbs low. Option to serve with Cumin and Coriander Cauliflower Rice.
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 412kcal
Author Jo Harding

Ingredients

  • 1 medium tomato (or 100g)
  • 2 tablespoons extra virgin olive oil
  • 21 ounces skinless chicken thighs boneless, cubed (or 600g)
  • 1 small onion yellow, finely diced (or 50g)
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated (or 6g)
  • ½ red chili pepper fresh (or more to taste)
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ cup chicken broth
  • 1 tablespoon unsweetened peanut butter no sugar added (or 32g)
  • 1 tablespoon coconut aminos (or soy sauce)
  • ½ teaspoon salt (use less if using soy sauce)
  • teaspoon pepper
  • 13.5 ounces coconut milk canned, full-fat, unsweetened
  • 5.5 ounces green beans trimmed (or 155g)
  • ½ juice lime (½ - 1 lime to taste)
  • 2 tablespoons coriander fresh, finely chopped (to serve)
  • 2 tablespoons almond flakes toasted (or toasted coconut flakes) (to serve)

Cumin and Coriander Cauliflower Rice (optional, not included in nutritional info)

  • 1 medium cauliflower (or 550g florets)
  • 1.5 teaspoons cumin seeds
  • 3 tablespoons extra virgin olive oil
  • teaspoon salt
  • ¼ cup coriander fresh, finely chopped (or 15g)

Instructions

  • Prepare the tomato by quartering and then pulsing in a food processor. (Note: You can very finely dice if you prefer but pulsing in a food processor yields the best flavor and texture to the curry.)
  • Heat 2 tablespoons of olive oil (medium heat) in a non stick frying pan or Dutch oven. Add the chicken and cook for 6 minutes until golden on the outside. (Note: the chicken will not be fully cooked at this stage.)
  • Add the onion, garlic and ginger. Fry for 2 minutes then add the red chili pepper and spices for 1 further minute. (Note: If using a Dutch oven you may need to deglaze the pan with a little water to stop sticking. I used 3 tablespoons of water.)
  • Next add the tomato, chicken stock, peanut butter, coconut aminos, salt and pepper. Bring to a boil then simmer on medium / low for 10 minutes.
  • Stir in the coconut milk and cook for a further 5 minutes on a medium heat.
  • Add the green beans and juice of the lime and cook for 3 minutes or until the beans are el dente. Check that the chicken is cooked through. Internal temperature should register 165 degrees F. Taste and adjust seasoning and lime to taste.
  • Serve with toasted almonds or toasted coconut flakes, fresh coriander and optional cumin and coriander cauliflower rice.

Cumin and Coriander Cauliflower Rice (optional, not included in nutritional info)

  • Add the cauliflower florets to a food processor and pulse until like the texture of rice. (Note: use the S blade in the food processor)
  • Toast the cumin seeds, on a medium / low heat, in a non stick frying pan for approximately 1 minute or until golden and they start to release their lovely aroma. Set aside.
  • Heat the olive oil in a non-stick frying pan. Add the cauliflower rice and fry for 5 minutes. Add the toasted cumin seeds and salt and cook for 2 more minutes. Stir through fresh coriander.

Storage

  • Tupperware in the fridge for 3 days or freezer for 2 months

Notes

Net Carbs: 7g

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 9g | Protein: 23g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 563mg | Potassium: 483mg | Fiber: 2g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg