One of the most flavorful keto chicken curry ever! Beautiful combination of coconut, curry leaves, and south Indian flavors.
How to make keto chicken curry with coconut milk-Kerala Style
This keto coconut chicken curry is made in the Indian Kerela Style with curry leaves and lots of aromatic spices! This is one of my favorite chicken curry preparations and I hope you like it too 
(Net carbs per serving: 4.8g)
Ingredients
Instructions
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Add mustard seeds, cumin seeds, fenugreek seeds and 6-8 curry leaves
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Add finely chopped onion and crushed ginger/garlic
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Stir fry the onions till they turn slightly golden brown in color (~3-4 min)
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Add chopped tomatoes and stir
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Add coriander powder, turmeric powder, and kashmiri red chilli powder
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Stir fry the tomatoes till the turn completely mushy and looks oily (~3 min)
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Add chicken thighs (cut in small pieces). You can also use chicken with bone
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Mix the chicken with the spices and add salt to taste
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Add 1/2 tsp. of black pepper powder and slit green chillies
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Stir fry the chicken for ~5 min
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When the gravy starts to look oily, add water
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Place the lid on and let the curry simmer till the chicken cooks through (~10 min)
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Turn up the heat and simmer the gravy till it turns thicker
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Add 1/2 tsp. of black pepper powder
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Add 1 tbsp. of coconut oil and stir till the oil melts!
Servings 5
- Amount Per Serving
- Calories 414kcal
- % Daily Value *
- Total Fat 37.3g58%
- Saturated Fat 25.8g129%
- Cholesterol 68mg23%
- Sodium 309.9mg13%
- Potassium 294mg9%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 0.8g4%
- Sugars 1.5g
- Protein 16.5g33%
- Vitamin A 0.1 IU
- Vitamin C 8 mg
- Calcium 2.5 mg
- Iron 12.7 mg
- Net Carbohydrates 4.8g
* 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.
