I finally have an easy, delicious Keto Chicken Curry that I love!
Indian food is a huge weakness of mine. I love the rich sauces and unusual spices. A plate of chicken curry over rice was a staple dish for me in my pre-keto days.
Unfortunately, when I switched to a ketogentic diet, Indian food, including my chicken curry, was off the menu. All the carbtastic lentils, rice, and yogurt in Indian cooking are verboten if you want to get or stay in ketosis.
I was a sad panda.
Then yesterday, my day got away from me. I only realized at 5pm that dinner did not get up in the crockpot. After 15 minutes of frantic digging through the pantry for ideas, it hit me- I wanted chicken curry, really, really badly.
Necessity is truly the mother of invention. I took a chance at my own version of chicken curry, and made a quick run to the store for some chicken breasts. Everything else I needed for this experiment I already had on hand.
I cut the chicken into cubes, browned them in some butter, then added some cream, cream cheese, curry powder, celtic sea salt, black pepper, and red pepper flake. While it was simmering gently, I decided to toss in a package of frozen spinach and make up some cauliflower rice.
The result- the best keto chicken curry I have taste-tested yet. The sauce was creamy, the chicken was tender, and flavor was intense. It took less than 30 minutes to cook, with maybe 10 minutes of prep time.
This time, I used my favorite enameled cast iron skillet. But, next time, I’m thinking about trying it in my Instant Pot. I could brown the chicken in butter, then use the slowcooker setting, without dirtying both my pan and the crockpot. If I give it a whirl, I will post an update here.
Easy Keto Chicken Curry made in under 40 minutes
10 minPrep Time
30 minCook Time
40 minTotal Time
- 4 tablespoons butter
- 6 chicken breasts, cut into cubes
- 1 cup heavy cream
- 8 ounces cream cheese
- 16 ounces frozen spinach
- 3 tablespoons curry powder
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Cut up chicken breasts into cubes,
- Melt butter in a large pan.
- Brown the chicken in the butter.
- Add cream, cream cheese, spinach, curry powder, Celtic sea salt, black pepper, and red pepper flakes.
- Simmer until chicken is cooked through, approximately 30 minutes.
- Serve with cauliflower rice. (Optional)
I put the serving size as 4 because everyone in my household has seconds of this. So, I just plan that this recipe will only feed the four of us. However, single servings would result in 8 total servings.
The nutritional info below is based on 4 servings. If you portion it out for 8 servings, cut these numbers in half. I do that for lunch portions.
Nutritional Info per Carb Manager
Net Carbs 6.7g Fat 62.9g Protein 81.4 Calories 934.5