This keto chicken curry is a perfect lunch or dinner option for those crazy for Indian food. It is loaded with flavor and spices and has just 7 grams of carbs per serving, making it an ideal choice for a homemade low-carb meal.
If you don't have much time for cooking, this recipe is your lifesaver. With an Instant Pot cooker, you'll be able to cook this chicken curry in just 20 minutes. I especially love this way of making the curry since the chicken turns out incredibly tender and packed with rich flavors.
To keep everything keto-friendly, you can serve this chicken curry with either some cauliflower rice or a slice of low-carb bread.
Here's What You Need
This keto curry is insanely easy to make and requires just a few simple ingredients and either a slow cooker or an Instant Pot. So, here's what you should prepare for this low-carb chicken recipe:
- Olive oil
- Curry powder
- Cayenne pepper
- Ginger root
- Bay leaves
- Plain yogurt
- Lemon juice
- Xanthan gum
It might seem a bit confusing why xanthan gum is used for this keto curry recipe, but I can't imagine the curry sauce without it. In this recipe, it serves as a thickening agent. Since the curry sauce is a bit watery, adding 1 teaspoon of xanthan gum helps to make it thicker. However, if you don't like to use this ingredient for any reason, you can skip it.
For an even quicker version of this recipe, I sometimes use store-bought red curry paste. If I do so, I skip the sautéing part and use the paste instead of adding the pureed or diced tomatoes. And, you'll need to adjust the number of spices you add into the curry since the paste already has some spices and salt in it.
Also, I know that there are many of you out there who prefer coconut chicken curry. As you might have already noticed, there is no coconut in this recipe since I am one of the few that don't like its taste.
If you've never tried such a variation of chicken curry, I strongly advise you to try it. But if you are such an avid fan of coconut chicken curry, feel free to use coconut milk, coconut cream, or coconut oil for this recipe.
Variations to Try
When it comes to making keto chicken curry, I like to keep the recipe simple. However, there are times when I am in a mood to experiment with my usual recipes.
So, if you want to switch or add some ingredients to this recipe, here's what I recommend you to try:
- Use different chicken parts. Chicken breast is not the only meat that you can use for this curry. You can switch it for chicken thighs or chicken drumsticks, but remember that making any changes will add calories to the meal. And if you already have cooked chicken, even if it's rotisserie chicken leftovers, you can definitely use it in this recipe.
- Add coconut milk. Many prefer to use coconut milk or coconut cream when making chicken curry. So if you want to, you can swap the plain yogurt in this recipe for either of those ingredients.
- Use butter. My kid loves it when the curry has a buttery chicken aroma, which is why I sometimes use butter in my recipe. But since butter can burn pretty quickly, I figured that it's best to use ghee.
- Use chicken stock. Adding chicken stock instead of water will add even more flavor to this chicken curry.
If you've got any keto chicken curry leftovers, you can store them in an airtight container in your fridge for up to 3 days. Then, reheat it in the microwave for a minute or two before serving.
I do not recommend freezing this keto meal since the curry sauce won't taste the same after defrosting it. But if you really need to freeze it, you can; it will still be delicious.
My all-time favorite keto way of serving this slow cooker curry chicken is either on the side or over some cauliflower rice. It is a perfect combination for a filling and flavorful low-carb meal.But if you don't have enough time or don’t want to prep something to go with this curry, you can just sprinkle it with some chopped cilantro or Thai basil. Also, to boost the flavor of the cooked meal, you can drizzle the curry with some lemon or lime juice.
Keto Instant Pot Chicken Curry
- 2 lbs chicken breast cut into bite-sized pieces
- 3 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 medium tomatoes pureed in a blender
- 2 tbsp curry powder
- ½ tsp cayenne pepper powder
- 1 tsp ginger root freshly grated
- 2 bay leaves
- ½ cup plain yogurt
- 1 tsp fresh lemon juice
- ½ cup water optional
- 1 tsp xantham gum optional
- salt to taste
- Pour the olive oil into your Instant Pot cooker and press the Sauté mode. Wait for the oil to heat, then add the chopped chicken, onion, garlic, curry powder, cayenne pepper, and salt. Sauté everything for 3-5 minutes.
- Add the pureed tomatoes, plain yogurt, grated ginger, lemon juice, water, and bay leaves. With a wooden spatula, mix everything together, and scrape off anything that's stuck to the bottom of the pot.
- Close the lid and secure the vent on your Instant Pot. Set it to Pressure Cook mode and choose to pressure cook it on high for 10 minutes. When it is done cooking, manually quick release the pressure.
- To thicken the sauce, add xanthan gum and stir it into the curry..