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How to make keto chicken and mushroom curry with coconut milk

keto chicken curry

This keto chicken curry is made with mushrooms, bell pepper and coconut milk

Ratings 5 from 1 votes
Cuisine
Courses
Time
Prep Time: 10 min Cook Time: 25 min Rest Time: 30 min
Servings 5
Description

This keto chicken and mushroom curry is made with coconut milk. The gravy has a delicious peppery taste coming from green bell pepper, black pepper powder and green chillies. Its not too hot because coconut milk balances out the heat. This curry tastes delicious with keto rice, keto roti or keto bread

Ingredients
  • 600 grams Chicken thighs (boneless (you can use with bone as well))
  • 250 grams Mushroom (white button or any mushroom of your choice)
  • 400 ml Coconut milk (1 can)
  • 2 tablespoons Extra virgin coconut oil (or any neutral oil of your choice)
  • 1 inch Cinnamon stick
  • 1 Green bell pepper
  • Coriander leaves (handful)
  • Green chillies (to taste)
  • 1/2 teaspoon Coriander powder
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Garam masala
  • 1 tablespoon Dried Fenugreen leaves (Kasuri methi)
  • 50 grams Onion
Instructions

  1. Make 1 tbsp. of crushed ginger and garlic using a grinder jar (equal parts of ginger and garlic)

  2. I used chicken thighs for this recipe. You can also use chicken breast or whole chicken (with bones) instead

  3. Add coriander powder, 1/2 tsp. black pepper powder and 1/2 tsp. garam masala powder and 1 tsp. of the freshly crushed ginger garlic

  4. Mix well and let it marinate for 30 min at least at room temperature (or ~2 hrs in the refrigerator)

  5. Blend bell pepper, a handful of coriander leaves and green chilies (to taste) using 1/4 cup of water. Set this aside

  6. Set a pot on medium/high heat and add 2 tbsp. coconut oil

  7. Add cinnamon stick, onion and the rest of the ginger garlic paste

  8. Stir fry for ~30 sec

  9. Add chicken and stir fry for 5 min or until the chicken pieces brown a little

  10. Add sliced mushrooms and stir for a minute

  12. Add bell pepper/coriander paste with some salt to taste

  13. Turn down the heat to low, place the lid on and let the chicken cook through (for ~5-10 min)

  14. Add 1/2 tsp. black pepper powder, more salt (if needed) and coconut milk

  15. Place the lid on and let the gravy simmer for 2 min

  16. Add 1/2 tsp. of garam masala powder, 1 tbsp. of dried fenugreek leaves (Kasuri Methi, crush between your palms and add) and some coriander leaves

  17. Simmer the gravy till it reaches your desired consistency (keep in mind that the coconut milk thickens a little when it cools down)

Nutrition Facts per serving (from MyFitness Pal)

Servings 5

Amount Per Serving
Calories 369kcal
% Daily Value *
Total Fat 32g50%
Saturated Fat 8.4g43%
Cholesterol 67.2mg23%
Sodium 350.6mg15%
Potassium 219.5mg7%
Total Carbohydrate 5.5g2%
Dietary Fiber 1.1g5%
Sugars 1.9g
Protein 17.4g35%
Vitamin A 1.4 IU
Vitamin C 33.1 mg
Iron 10.4 mg
Net Carbohydrates 4.4g

* 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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