Extra Saucy Keto Coconut Chicken Curry Recipe: Easy Indian + Keto Recipe

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Have you ever wondered what kind of food they serve in heaven? If I had to guess, I’d say for sure it’s something Indian.

As a West-Indian Caribbean girl, my palette appreciates the potent flavors of Indian cuisine. In addition to the flavorful taste, let us not forget the aroma of Indian spices the fill the room and delight your senses. And so when I stumbled upon an Indian inspired coconut curry keto recipe I just had to try it.

Featured Image @thecafesucrefarine

Wondering what is Keto Diet?

In short, “ketogenic” is a term for a low-carb diet (like the Atkins diet). The idea is for you to get more calories from protein and fat and less from carbohydrates. You cut back most on the carbs that are easy to digest, like sugar, soda, pastries, and white bread.

This reduction in carbs puts your body into a metabolic state called ketosis. When this happens, your body becomes incredibly efficient at burning fat for energy. It also turns fat into ketones in the liver, which can supply energy for the brain.

Here’s the recipe!

Amazing recipe by @cheatingright. Cheating right is run by self-professed big foodie and an avid reader Somali born Hiba. Enjoy her version of this delicious recipe.

The Main Ingredients:

•500g marinated chicken breast/boneless chicken thighs

•30g butter and a dash of olive oil to keep it from evaporating •50g diced onion

•4 cloves of garlic, minced

•100g strained tomatoes (You can just throw some chopped tomatoes into a blender if you can’t find this at your local store)

•100ml hot water

•100ml coconut cream

•1/2 tbsp garam masala

•4-6 drops liquid stevia (start with 3 and check if you’re okay with the taste)

The Marinade:

•1/2 tbsp chili powder (1/2 tsp if you want a mild curry)

•1/2 tbsp turmeric

•1 tsp Himalayan salt

•1 tbsp coconut oil

Cooking Instructions:

1. Cut your chicken into strips and rub in all the spices and coconut oil. Let it marinate for half an hour.

2. On medium heat, add your butter and a dash of olive oil.

3. Add your onion and minced garlic. Sprinkle some salt to get rid of the moisture in the onion. Once translucent, add the Garam Masala mix and stir.

4. Add in your marinated chicken strips and mix well. Let it cook for 8-10 mins.

5. Add the strained tomatoes and hot water. Cover and simmer for 5-7 mins on medium low heat.

6. Make sure the amount of salt is to your liking.

7. Pour in the coconut cream and let it all cook for about 3 mins.

8. Add drops of liquid stevia or 1/2 tsp of sugarfree maple syrup. The idea is to sweeten the curry just a tiiiiiiiiiny bit to balance everything and really bring out the coconut flavor. You will not regret it!

9. If you’re like me, and prefer drier curries, leave it on the stove for a while longer.

10. Optional: Garnish with desiccated coconut if available and some fresh coriander leaves (I don’t usually wait long enough to do this step. This is all for the ‘gram)

Serve with some cauli rice or any low crab flat bread you have around. I went for a 100g microwaved cauli rice. It’s about 25 kcal and 2g net carbs.


Yields 3 servings.

  • 480 calories
  • 19g fat
  • 53g protein
  • 6g net carbs