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How to make Keto Almond Chicken Curry-keto chicken curry

keto chicken curry

This keto chicken curry tastes rich, creamy, and delicious!

Cuisine
Courses
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 30 min
Servings 5
Description

This keto chicken curry is made of almond paste, aromatic whole spices and heavy cream. It has a royal taste of the mughlai cuisine. This curry pairs well with keto roti, tortilla, or keto rice.

Net carbs per serving (from MyFitness): 2.1g

Ingredients
  • 700 grams Chicken thighs (with bone or boneless)
    • Almond paste
  • 1 tablespoon Plain unsweetened yogurt
  • 1/4 cup Blanched and peeled almonds
  • 2-3 tablespoons water
    • Chicken Marinade
  • 1/2 tablespoon ginger/garlic (freshly crushed)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • almond paste (mentioned above)
  • 2 tablespoons cooking oil (any neutral oil)
  • 2 inches cinnamon sticks
  • 3 green cardamoms
  • 1 bay leaf
  • 3 tablespoons onion (chopped)
  • 1/2 teaspoon garam masala powder
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • 1/4 teaspoon black pepper powder
  • 1/4 cup heavy cream
Instructions
    Almond Paste

  1. Soak almonds (raw or roasted) in hot water for 20 min. Peel the almonds

  2. Add the peeled almonds into a grinder jar along with 1 tbsp. of plain unsweetened yogurt. Make a paste of the almonds with 2-3 tbsp. of water (add just enough water needed to make the paste, not too much)

    3. Fresh ginger garlic paste

  3. Add a 1×1 inch piece of ginger and 3-4 large garlic cloves into a grinder jar and make a paste. This should give you ~1 tbsp of paste

    4. Marinating the chicken

  4. I am using boneless chicken thighs. You can use chicken with bone as well

     

  5. Marinate the chicken with 1 tsp. of ginger/garlic paste (from the grinder jar), coriander powder, garam masala powder, red chilli powder and almond paste

  6. Let the chicken marinate at room temperature for 30 min at least or 2 hrs in the refrigerator

    7. Chicken curry

  7. Set a non stick pan on medium heat and add oil.

    A non-stick pan is preferable because the almond paste tends to stick to the pan.

  8. Add cinnamon sticks, cardamom, and bay leaf

  9. Add onion and stir fry for a minute (or till the onions turn translucent)

  10. Add the remaining ginger garlic paste and stir fry for another minute

  11. Add chicken and stir fry the chicken for 10-12 minutes or until the almond paste turns slightly darker brown

  12. Add 3/4 cup of water

  13. Add salt to taste

  14. Place the lid on and cook the chicken until tender

  15. Add heavy cream and stir

  16. Add garam masala powder, black pepper powder and fenugreek leaves (crush the leaves in between your palms and add it for more flavor)

  17. Check for salt and add more if needed

     

  18. Garnish with some coriander leaves

Nutrition Facts per serving (from MyFitness Pal)

Servings 5

Amount Per Serving
Calories 425kcal
% Daily Value *
Total Fat 35.5g55%
Saturated Fat 10.9g55%
Cholesterol 136.4mg46%
Sodium 182.2mg8%
Potassium 35mg1%
Total Carbohydrate 2.4g1%
Dietary Fiber 0.3g2%
Protein 21.1g43%
Vitamin A 7.4 IU
Vitamin C 2.1 mg
Calcium 3.9 mg
Iron 3.6 mg
Net Carbohydrates 2.1g

* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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