Keto Indian Curry with Chicken
Warm Indian spices of Garam Masala and fennel seeds add depth to this comforting low carb curry. This curry is dairy free and can be modified for vegan diets. The perfect comfort food loaded with nutritious ingredients.
Equipment
- Large heavy-based skillet or fry pan.
Ingredients
- 1 tbsp coconut oil (or ghee)
- 700 grams chicken thighs (skin on, diced into bite-sized pieces)
- 3 spring onions (tops and bulbs)
- 3 medium celery sticks (diced)
- 1 carrot (diced)
- 2½ tsp garam masala powder
- 1¼ tsp turmeric powder
- 1 tsp fennel seeds (whole)
- 400 ml coconut milk (full fat, canned)
- 1 tbsp tomato paste
- ¾ cup water
- 1½ tsp sea salt (or more to taste)
Instructions
- Heat a tablespoon of coconut oil in a large saucepan. Add the chicken and stir on high heat until lightly browned (5 minutes)
- Add the spring onions, celery and carrots and cook for about a minute, until slightly softened.
- Bring the heat down to medium. Add garlic, garam masala, turmeric, and fennel seeds.
- Stir through the chicken and cook for a minute to let the spices release their aromas.
- Add coconut milk, tomato paste, water and sea salt.
- Bring to boil ten reduce heat to a low simmer. Simmer covered for 1 hour, stirring every 15 minutes or so.
- Remove the lid and cook for another 20 minutes or until thickened.
Notes
- Serve with cauliflower rice or steamed greens.
- See the post information above for storage instructions.
- Nutrition calculations are for the curry only with chicken being used as protein.