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Low Carb Keto Curry Chicken

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, Lunch, Side Dish
Cuisine: Indian, keto, paleo
Keyword: chicken, coconut milk, curry, keto, low carb, paleo
Servings: 3 people
Calories: 385kcal


  • Frying Pan
  • 6 Quart Pot or larger
  • Instant Pot (optional, for faster convenient cooking)



  • 1 lb Chicken thighs, boneless skinless

Spices and Aromatics



  • 1 stalk Cilantro (Optional)
  • 1 stalk Fresh Coriander (Optional)


Saute and Infuse Chicken

  • In a large frying pan or wok, heat it to medium. Let a couple of minutes pass for it to heat. Add in the coconut oil, wait a few moments for it to warm up. Then add in the onions and cinnamon stick. Stir for a few minutes until onion turns yellow.
    Onion and cinnamon stick to frying pan
  • Once onions yellow and cinnamon has been infused with the oil, move the onions to one side and add in the chicken to the other. Cook the chicken for about 5 minutes or until they've been browned.
    Pro tip: For the chicken, at first place it flat on the pan. Don't touch it for a few minutes. Then flip it over to the other side so the chicken browns.
    Note: Most Instant Pots have a saute feature. You can choose to saute on the instant pot rather than a separate pan if you like. I like to saute on a frying pan as it makes cleaning up easier. Be careful when saute-ing on the instant pot as ingredients can stick to the bottom of the pot if you're not continually stirring.
    Adding the chicken

Simmering the Spices

  • If you want to cook on the stove top: If you're frying pan is large enough, you can simmer there. If not, move contents over to a larger pot and add in the curry powder, garam masala, cloves, garlic, ginger, tomato sauce, fresh tomatoes, and half a cup of coconut milk. Mix it together in medium heat. When it comes to a boil, lower temp to low heat and simmer for a half hour.
    If you're using an Instant Pot: Move the chicken and onion mix to the Instant Pot. Add in the curry powder, garam masala, cloves, garlic, ginger, tomato sauce, fresh tomatoes, and half a cup of coconut milk. Mix it together well. Close the lid, and cook on meat/stew for 10 minutes in high pressure.
    Simmering the spices together

Thickening the gravy and finishing touches

  • On the Stove Top: After simmering for a half hour, increase the heat to medium-high. You'll have another half a cup of coconut milk remaining. As the curry comes to a boil, pour the remainder of the coconut milk into the pot. Stir some more. It should thicken.
    On the Instant Pot: Let the pressure release naturally (NPR). This should take about 10 minutes. Then open the lid, set the mode to saute and as the curry comes to a boil, pour in the rest of the coconut milk (about 4 oz) left. Stir and it should thicken.
    Pro tip: If you like your curry to be even thicker, you can add heavy cream or almond flour to thicken it up a bit.
    Thickening the curry


  • Move the curry to a bowl. Top or garnish with either cilantro, coriander, or just have it the way it is. Enjoy!


Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.


Calories: 385kcal | Carbohydrates: 9.3g | Protein: 23g | Fat: 28.7g | Saturated Fat: 19.2g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.5g | Cholesterol: 120mg | Sodium: 452.6mg | Potassium: 113.5mg | Fiber: 2.3g | Sugar: 3.2g