Keto Yoghurt Curry Chicken

This Keto Yoghurt Curry Chicken is a creamy, tangy, and aromatic main course that's both satisfying and keto-friendly. Perfect for a cozy dinner, it's packed with flavor and healthy fats, without the extra carbs.

Course Dinner

Cuisine Indian

Keyword High-Fat Meals, Keto Dinner, Keto Yoghurt Curry Chicken, Low Carb Curry

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 410kcal

Equipment

Mixing bowl
Skillet
Measuring spoons
Knife
Cutting board

Ingredients

1.5 pounds chicken breast cut into bite-sized pieces
1 cup full-fat Greek yogurt
1 tablespoon olive oil
1 large onion finely chopped
3 cloves garlic minced
1-inch piece ginger grated
1 tablespoon curry powder
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon cayenne pepper adjust to taste
½ teaspoon ground cinnamon
1 can full-fat coconut milk 14 ounces/400 ml
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

In a mixing bowl, combine the Greek yogurt, curry powder, turmeric, cumin, cayenne pepper, and cinnamon. Mix well until you have a smooth marinade.
Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavor.
Heat the olive oil in a large skillet over medium heat. Add the chopped onions, and sauté until they become translucent and slightly golden, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the marinated chicken to the skillet, spreading the pieces evenly. Cook without stirring for about 3 minutes to allow the chicken to brown slightly, then stir and continue cooking until the chicken is nearly done, approximately 5 more minutes.
Pour in the coconut milk, and bring the curry to a gentle simmer. Reduce the heat to low, cover, and let it cook for 20 minutes, or until the chicken is tender and the flavors have melded together.
Season with salt and pepper to taste. If the sauce is too thick, you can thin it with a little bit of water or additional coconut milk.
Garnish with fresh cilantro before serving.

Notes

For a richer flavor, you can use chicken thighs instead of breast.

If you're not a fan of cilantro, you can use fresh parsley or simply omit the garnish.

This dish can be stored in an airtight container in the refrigerator for up to 3 days, making it a great option for meal prep.

Nutrition