Dairy-Free Keto Chicken Curry

This luscious, creamy, but dairy free, keto chicken curry is a scrumptious meal for the whole family! Be sure to read all my best tips below and how to make this nut free, or with dairy if you prefer, along with perfect keto sides to serve with this meal. 

This Dairy-Free Keto Chicken Curry is sure to be an absolute favorite. Super flavorsome with lots of spices, fresh ginger and garlic and a secret weapon, a little coconut aminos and peanut butter.

Made with olive oil and coconut milk, this low-carb chicken curry is dairy-free and full of healthy fats to fill you up while keeping the carbs low. 

You will not be disappointed when you make this luscious, creamy dairy free, keto chicken curry!

This keto chicken curry has two nut ingredients. Peanut butter is  used in the curry sauce and slivered almonds are used on top, but those are completely optional. 

I would suggest swapping the peanut butter with tahini, which is made from sesame seeds or you could also use sunflower seed butter. If you have an allergy to peanuts but not tree nuts, then almond butter is also an option. 

Prepare the tomato by quartering and then pulsing in a food processor. You can very finely dice if you prefer but pulsing in a food processor yields the best flavor and texture to the curry.

Heat 2 tablespoons of olive oil (medium heat) in a non stick frying pan or Dutch oven. Add the chicken and cook for 6 minutes until golden on the outside. The chicken will not be fully cooked at this stage.

Add the onion, garlic and ginger. Fry for 2 minutes then add the red chili pepper and spices for 1 further minute. If using a Dutch oven you may need to deglaze the pan with a little water to stop sticking. I used 3 tablespoons of water.

Next add the tomato, chicken stock, peanut butter, coconut aminos, salt and pepper. Bring to a boil then simmer on medium / low for 10 minutes.

Stir in the coconut milk and cook for a further 5 minutes on a medium heat.

Add the green beans and juice of the lime and cook for 3 minutes or until the beans are el dente. Check that the chicken is cooked through by inserting an internal thermometer that registers 165 degrees F. Taste and adjust seasoning and lime to taste.

Serve with toasted almonds or toasted coconut flakes, fresh coriander and optional cumin and coriander cauliflower rice.

This keto chicken curry goes well with the flavors of cumin and coriander. We’ve provided an optional side dish to enjoy with this curry in the recipe below but obviously of you’re not a fan of those flavors, you can certainly just keep your cauliflower rice plain as you will have plenty of creamy curry sauce to mix it with. 

Other keto sides to try with this chicken curry:

Feel free to crank up the chili meter if you like things spicy. I’d say this is mild to medium as I personally like super tasty, but not too hot. Add a whole chili or top with more diced chili if you prefer things hotter. Add the juice from a whole lime too if you like more zing too!

If you don’t need this keto chicken curry to be dairy free or you are allergic to using coconut for the sauce you can use dairy instead. I would swap the canned coconut milk with heavy cream to get a nice thick sauce for this delicious keto chicken curry. 

You can choose from Three Meal Plan Options:

  1. Low Carb Meal Plan includes breakfast, lunch, dinner, and snacks with 40 net grams of carbs or less per day. 

  2. Keto Meal Plan includes breakfast, lunch, dinner, and snacks with 20 net grams of carbs or less per day.

  3. Intermittent Fasting Keto Meal Plan includes 2 meals per day plus one protein/fat rich snack daily with no more than 20 TOTAL carbs per day.

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Dairy-Free Keto Chicken Curry

This Dairy-Free Keto Chicken Curry is sure to be an absolute favorite. Super flavorsome with lots of spices, fresh ginger and garlic and a secret weapon, a little coconut aminos and peanut butter. Made with olive oil and coconut milk, this low-carb chicken curry is dairy-free and full of healthy fats to fill you up whilst keeping the net carbs low. Option to serve with Cumin and Coriander Cauliflower Rice.

Prep Time 30 minutes

Cook Time 30 minutes

Servings 6 servings

Calories 412kcal

Author Jo Harding

Ingredients

  • 1 medium tomato (or 100g)
  • 2 tablespoons extra virgin olive oil
  • 21 ounces skinless chicken thighs boneless, cubed (or 600g)
  • 1 small onion yellow, finely diced (or 50g)
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated (or 6g)
  • ½ red chili pepper fresh (or more to taste)
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ cup chicken broth
  • 1 tablespoon unsweetened peanut butter no sugar added (or 32g)
  • 1 tablespoon coconut aminos (or soy sauce)
  • ½ teaspoon salt (use less if using soy sauce)
  • ⅓ teaspoon pepper
  • 13.5 ounces coconut milk canned, full-fat, unsweetened
  • 5.5 ounces green beans trimmed (or 155g)
  • ½ juice lime (½ – 1 lime to taste)
  • 2 tablespoons coriander fresh, finely chopped (to serve)
  • 2 tablespoons almond flakes toasted (or toasted coconut flakes) (to serve)

Cumin and Coriander Cauliflower Rice (optional, not included in nutritional info)

  • 1 medium cauliflower (or 550g florets)
  • 1.5 teaspoons cumin seeds
  • 3 tablespoons extra virgin olive oil
  • ⅓ teaspoon salt
  • ¼ cup coriander fresh, finely chopped (or 15g)

Instructions

  • Prepare the tomato by quartering and then pulsing in a food processor. (Note: You can very finely dice if you prefer but pulsing in a food processor yields the best flavor and texture to the curry.)

  • Heat 2 tablespoons of olive oil (medium heat) in a non stick frying pan or Dutch oven. Add the chicken and cook for 6 minutes until golden on the outside. (Note: the chicken will not be fully cooked at this stage.)

  • Add the onion, garlic and ginger. Fry for 2 minutes then add the red chili pepper and spices for 1 further minute. (Note: If using a Dutch oven you may need to deglaze the pan with a little water to stop sticking. I used 3 tablespoons of water.)

  • Next add the tomato, chicken stock, peanut butter, coconut aminos, salt and pepper. Bring to a boil then simmer on medium / low for 10 minutes.

  • Stir in the coconut milk and cook for a further 5 minutes on a medium heat.

  • Add the green beans and juice of the lime and cook for 3 minutes or until the beans are el dente. Check that the chicken is cooked through. Internal temperature should register 165 degrees F. Taste and adjust seasoning and lime to taste.

  • Serve with toasted almonds or toasted coconut flakes, fresh coriander and optional cumin and coriander cauliflower rice.

Cumin and Coriander Cauliflower Rice (optional, not included in nutritional info)

  • Add the cauliflower florets to a food processor and pulse until like the texture of rice. (Note: use the S blade in the food processor)

  • Toast the cumin seeds, on a medium / low heat, in a non stick frying pan for approximately 1 minute or until golden and they start to release their lovely aroma. Set aside.

  • Heat the olive oil in a non-stick frying pan. Add the cauliflower rice and fry for 5 minutes. Add the toasted cumin seeds and salt and cook for 2 more minutes. Stir through fresh coriander.

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 9g | Protein: 23g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 563mg | Potassium: 483mg | Fiber: 2g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg




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