Keto Indian Chicken Curry

Recipe makes 4 servings


¼ cup olive oil
1 pound (450g) boneless and skinless chicken breast, cut into bite-sized pieces
Salt to taste
1 cup onions, finely chopped
1 garlic clove, minced
1 tsp ginger root, grated
½ Tbsp curry powder
½ tsp cumin powder
½ tsp dry cilantro
½ tsp cayenne pepper
½ tsp turmeric powder
¼ cup plus 1 tablespoon water
1 cup canned tomatoes, diced
½ cup full-fat yogurt
1 Tbsp finely chopped fresh cilantro, divided
½ tsp salt
½ Tbsp lemon juice
½ tsp garam masala


In a deep, large pan, heat olive oil over medium heat. Add chopped chicken breast and sprinkle with some salt to taste. Cook until lightly golden, stirring occasionally. Remove the meat from the pan and set aside.

Now, add onions, minced garlic, and grated ginger to the pan. Stir well and cook until translucent. Add curry powder, cumin powder, dry cilantro, cayenne pepper, turmeric powder, and one tablespoon of water. Mix well and cook for a couple of minutes.

Add diced tomatoes, yogurt, fresh cilantro, ½ tsp of salt, and pour in the remaining water. Mix well and gently bring to a simmer. Cook for 10-12 minutes.

Finally, stir in the previously cooked meat and add lemon juice and garam masala. Reduce the heat to low and cook for another 5-6 minutes.

Nutritional breakdown per serving (recipe makes 4 servings)

367 Calories
37g Protein
20g Fat
2.5g Fiber
9g Total Carbs
6.5g NET Carbs