Creamy Chicken Coconut Curry | Keto, Low-Carb Recipe - TheUniCook (2024)

This Keto Creamy Chicken Coconut Curry was a real hit during my Two-Week No-Carb Challenge. By serving it with some cauliflower rice, this recipe is very low in carbohydrates. But there is no need for carbs with the AMAZING flavour of this creamy chicken coconut curry! Despite my two-week challenge being over, this recipe is a definitive keeper!

What´s in this chicken coconut curry?

To make my keto chicken coconut curry, I used diced chicken breast fillet as well as some mushrooms to bulk it up. If you are vegetarian, you could add just mushrooms instead of the chicken. Keep the mushrooms whole (if using chestnut mushrooms) or in large chunks for some added texture!

This recipe, as it´s tailored to a low-carb diet, is quite high in fat. The fat comes from the creamed coconut and double cream which gives this chicken coconut curry a delicious, creamy texture and flavour! By serving this dish with cauliflower rice instead of normal rice, you can still keep this meal fairly healthy though! Cauliflower rice was a revolutionary find for me – I absolutely love it! It´s so handy being able to buy it in frozen, little microwaveable sachets!

What is creamed coconut?

Creamed coconut is not the same as coconut milk. It is higher in fat and therefore a solid, rather than liquid. You can buy it in little sachets and as many of you may know, Patak´s is a great brand when it comes to making curries. I used both Patak´s curry paste and creamed coconut to make this recipe. You can, of course, use any other brand, too.

Perfect for batch-cooking!

This creamy chicken coconut curry serves two people, but you could always just make it for yourself and heat over the leftovers for lunch the next day! That´s what I do! It still tastes great once microwaved! Although I haven´t tried it yet myself (this curry is so good it would never last for more than a day in my fridge!) I´m sure it is also suitable for freezing.
You could also easily double the recipe if cooking for more people or if you are wanting to meal prep!

If you are interested in meal prep, why not check out my 6 easy student recipes for meal prep?

More from my Two-Week No-Carb Challenge:

If you want to read my post about my Two-Week New-Carb Challenge experience, click here. If you are looking for more low-carb recipes I made during the challenge, why not check out some of the following recipes?

• Low-Carb Keto Mixed Nut Granola
• Sugar-free Breakfast Bowl
• Roasted Cauliflower and Bacon Soup
• Breakfast Omelette “Wrap” with Avocado and Smoked Salmon

Creamy Chicken Coconut Curry | Keto, Low-Carb Recipe

Recipe

Ingredients (serves 2):

• 1 tbsp olive oil
• ½ medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 tbsp curry powder
• 1 tsp each of ground coriander, cumin, garam masala
• 1 tbsp tikka masala paste (I used Patak´s)
• ½ chicken stock cube
• 150g chicken breast fillet, diced
• 200g chopped tomatoes (small or half a regular can)
• 1 sachet (50g) creamed coconut (I used Patak´s)
• 120g mushrooms, cut into chunks
• 75ml double cream
• Cauliflower rice, to serve (2x80g sachets to serve 2 people)
• Fresh coriander, to serve (optional)

Method:

1. Heat the olive oil in a large frying pan over a medium heat. Once hot add the onions and fry for 3-5 minutes until beginning to soften.
2. Add in the garlic and spices and stir into the onions until fully coated. Cook for 3-4 minutes to cook out the rawness of the spices. In the meantime, dissolve half a chicken stock cube in about 200 ml of boiling water.
3. Next, stir in the tikka masala paste followed by 50 ml of hot chicken stock. Stir and cook until the water has evaporated.
4. Then, you want to add the chopped chicken breast to the pan and cook briefly, stirring occasionally, until the chicken is sealed (i.e. you can´t see any pink bits from the outside).
5. Add in the chopped tomatoes, remaining chicken stock and coconut cream and stir until the coconut cream has fully melted. Add in the mushrooms and mix until fully coated in the sauce.
6. Cover the pan with a lid and leave the chicken coconut curry to simmer for 15-20 minutes.
7. Just before the end of the cooking time, microwave the cauliflower rice on high for 4 minutes (or according to your packet instructions).
8. To finish the curry, pour in the double cream and mix until fully incorporated. Quickly bring the curry up to the boil and serve with the cauliflower rice and a handful of freshly chopped coriander.