This keto coconut curry chicken is amazingly flavorful and amazingly easy to make! It’s perfect for everyday meals as it takes just 45 minutes to make!
This keto coconut curry chicken was a huge hit at my house. I added one tablespoon of curry powder to this chicken, but you can add even more if you’d like. This dish is filling and delicious as is, but you can also serve it over some cauliflower rice.
Let’s talk about the ingredients in our sauce!
The sauce for this chicken is so easy to make and so very delicious. To make the sauce, we combine petite diced tomatoes, coconut milk, lime juice, keto brown sugar, lime juice, curry powder, paprika, salt, and pepper. If you’d like larger pieces of tomatoes in your sauce, you can use regular diced tomatoes in place of the petite diced tomatoes. For the coconut milk, you’ll want to make sure you’re using the kind from a can and not the kind from a carton. I used the Swerve brand of brown sugar to make this sauce as it contains zero calories and zero net carbs and it’s incredibly similar in taste to regular brown sugar. You can use fresh lime juice or bottled lime juice to make this sauce. If you’d like to add a smoky element, you can use smoked paprika in place of the regular paprika.
Do you have any tips for making this keto coconut curry chicken?
This is an easy dish to make, but there are a few things you can do to ensure your dish comes out perfectly every time. First, for the chicken, I use chicken breasts to make this dish. Alternately, you can use boneless and skinless chicken thighs if you’d prefer. Next, when making the sauce for this dish, you’ll want to drain your diced tomatoes, so you don’t end up with a watery sauce. For the best results, you’ll want to make sure you’re using full fat coconut milk. I added xanthan gum to my dish to thicken it. You can omit this ingredient, but just know if you do your dish will not be as thick. You can give your dish a taste and add more curry powder, keto sugar, or salt if you’d like.
What are some ways I can serve this keto coconut curry chicken?
You have some awesome low carb options for serving this chicken! I love starting meals with a green salad. A couple of our favorites are Caesar salads and wedge salads. I also love chopping up some iceberg or romaine lettuce, then serving it with bacon, diced tomatoes, hard boiled eggs, shredded cheese, and sliced avocados. You can also serve this dish with keto biscuits, chaffles, cornbread, or English muffins. This dish is delicious served as is, but you can also serve it over some cauliflower rice. You can also serve this chicken with a side of vegetables. Some great low carb options include asparagus, broccoli, Brussels sprouts, cauliflower, and green beans. Some other fun sides to serve with this chicken include cauliflower mac and cheese, keto stuffing, and low carb cheesy turnips!
Here are some vegetable sides that would pair nicely with this dish!
Bacon and Brown Sugar Keto Green Beans
Keto Bacon Balsamic Brussels Sprouts
Keto Microwave Whole Cauliflower
Roasted Asparagus with Asiago and Bacon
Helpful Hints:
*You’ll want to make sure you’re using coconut milk from a can, not coconut milk from a carton.
*You can give this dish a taste and add more curry powder, salt, or sugar if you’d like.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***”The LORD is my portion,” says my soul, “Therefore I hope in Him!” Lamentations 3:24***
Keto Coconut Curry Chicken
This keto coconut curry chicken is amazingly flavorful and amazingly easy to make! It's perfect for everyday meals as it takes just 45 minutes to make!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ medium onion, diced
- 4 garlic cloves, minced
- 2 pounds chicken breasts, cubed
- 1 (28 ounce) can petite diced tomatoes, drained
- 1 (13.5 ounce) can full fat coconut milk
- Juice of 1 lime
- 1 tablespoon brown sugar substitute (Swerve)
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon xanthan gum
Instructions
1. In a large skillet, over medium high heat, saute onions in butter and olive oil for 5 minutes. Add garlic during last minute.
2. Add chicken, stir to combine chicken with onions and garlic. Saute for 5 minutes, stirring occasionally.
3. In a medium mixing bowl, add diced tomatoes, coconut milk, lime juice, brown sugar, curry powder, paprika, salt, and pepper. Stir to combine. Add to skillet and stir to combine ingredients.
4. Bring to a boil, decrease heat and simmer for 15 minutes. Sprinkle xanthan gum over mixture and stir to combine.
5. Simmer for 5-10 minutes, until sauce is thickened and chicken is cooked to 165 degrees.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 246Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 100mgSodium: 443mgCarbohydrates: 7gNet Carbohydrates: 5.5gFiber: 1.5gSugar: 3gProtein: 24g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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