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How to make keto coriander chicken-keto chicken curry

keto chicken curry

Spicy and flavorful keto chicken curry that pairs perfectly with keto roti

Cooking Method
Cuisine
Courses
Time
Prep Time: 10 min Cook Time: 20 min
Servings 3
Description

Spicy and flavorful keto chicken curry that pairs perfectly with keto roti

(Net carbs per serving: 1.8g)

Ingredients
    Chicken Marinade
  • 500 grams Chicken thighs (cut in bite sized pieces)
  • 1/4 teaspoon Turmeric powder
  • 1 tablespoon Ginger Garlic (crushed)
  • 1 teaspoon Coriander powder
  • 1/2 lime (juice)
    • Other Ingredients
  • 2 tablespoons Oil (I use avocado oil)
  • 2 inches Cinnamon Stick
  • 1 Bay Leaf
  • 3 tablespoons Onion (chopped)
  • 1 teaspoon Coriander seeds (crushed)
  • 1/2 teaspoon Black Pepper Powder
  • 1/2 teaspoon Garam Masala Powder
Instructions

  1. Cut 500g of chicken thighs in bite-sized pieces. You can brine them for about one or two hours in salt water so they stay nice and juicy

  2. Add a quarter teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 tablespoon of crushed ginger and garlic, and some fresh lime juice from half a lime

  3. Give all of this a good mix and let this marinate for at least 20 minutes at room temperature (if you can marinate it longer, even better!)

  4. Set a wide pan on medium heat and add 2 tablespoons of oil, add one teaspoon of coriander seeds, two 1 inch cinnamon sticks and one bay leaf

  5. Stir fry this for about 20 to 30 seconds

  6. Add 3 tablespoons of onions for about one or two minutes or until they turn translucent in color

  7. Next add in our marinated chicken add some salt to taste

  8. Turn up the heat and stir fry the chicken until the water that oozes from the chicken is evaporated.

    It is really important that you make this dish in a flat pan so that the water evaporates fast enough if you cook it in a deep pot it's going to get very watery and the ginger and garlic will have a sort of raw smell that is not very tasty so I've been stir frying this for about five to seven minutes the liquid has evaporated

  9. I'm adding half a teaspoon of black pepper powder and half a teaspoon of garam masala powder

  10. Continue to stir fry this for about one or two minutes until the spices are toasted and the ginger and garlic is also fried well

  11. While the chicken is cooking we are going to wash one cup of coriander stems because those are the ones with more flavor than the leaves and we are also going to take three to four green chilies add them into a blender jar along with some water. 

  12. Make a paste and add it over the chicken. Rinse out the grinder jar with a little bit water and add that in.

  13. Stir fry this for another one or two minutes till the coriander paste becomes slightly thick and it coats the chicken pieces

  14. This already tastes so good, you can either stop here or add a quarter cup of heavy cream. The cream is going to balance out the heat while giving it a wonderful soft mouthfeel.

  15. Garnish with coriander leaves

Nutrition Facts per serving (from MyFitness Pal)

Servings 3

Amount Per Serving
Calories 373kcal
% Daily Value *
Total Fat 23.9g37%
Saturated Fat 6.8g34%
Cholesterol 169.2mg57%
Sodium 239.6mg10%
Potassium 61.9mg2%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.4g2%
Sugars 0.6g
Protein 33.3g67%
Vitamin A 7.2 IU
Vitamin C 5 mg
Calcium 0.7 mg
Iron 10.5 mg
Net Carbohydrates 1.8g

* 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.

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