Kerala style chicken curry with coconut cream

Kerala style chicken curry with coconut cream

A quick and flavorsome low-carb chicken curry, South Indian style! Succulent pieces of chicken and mushroom infused with a delicious blend of spices and a rich coconut gravy. A delicious hot dish, no matter the season.

Kerala style chicken curry with coconut cream

A quick and flavorsome low-carb chicken curry, South Indian style! Succulent pieces of chicken and mushroom infused with a delicious blend of spices and a rich coconut gravy. A delicious hot dish, no matter the season.
USMetric
4 servingservings

Ingredients

  • 1¼ lbs 550 g skinless boneless chicken thighs
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 1 tsp 1 tsp red chili powder
  • 1 tsp 1 tsp ground coriander seed
  • 1 tbsp 1 tbsp (15 g) ginger garlic paste
  • 2 tbsp 2 tbsp coconut oil
  • 2 2 bay leafbay leaves
  • 1 1 cinnamon stickcinnamon sticks
  • 1 1 green chili peppergreen chili peppers
  • 3½ oz. 100 g white onionwhite onions
  • 3½ oz. 100 g mushrooms
  • 1¾ cups 425 ml coconut cream
  • 20 20 curry leafcurry leaves
  • 1 tbsp 1 tbsp fresh cilantro, chopped

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Chop the chicken into bite-sized pieces. In a bowl, combine the chicken with the salt, pepper, red chili powder, ground coriander and ginger garlic paste. Allow to marinate for a few minutes.
  2. In a heavy bottom saucepan, heat the coconut oil. Once it gets hot, add the bay leaf and the cinnamon stick.
  3. Add the green chili pepper and chicken. Pierce the skin of the chili or chop it to prevent it from exploding. Sometimes they burst when cooked whole.
  4. Cook the chicken until it starts to get some color. Add the onions and mushrooms and stir well to combine.
  5. Once the mushrooms start to release their juice, add the coconut milk and the curry leaves.
  6. Bring to a boil and simmer for about 5-6 minutes until all the flavors are well infused and the onions have softened.
  7. Season with salt and finish with a generous sprinkle of coriander.

Sahil's tips

This is a fairly watery stew so feel free to use xanthan gum (about 1/8 tsp) to thicken it up.

You can also use any low-carb and keto-friendly vegetables you like in the stew.

Perfect to serve with cauliflower rice.

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4 comments

  1. Carol Ter
    This Kerala curry is delicious. Served with cauliflower rice, my husband who is not on a keto diet loved it.
  2. cathy
    This looks good! What are curry leaves and where can I buy them? Also is ginger garlic paste just a mixture of equal parts pureed ginger and garlic?
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    This looks good! What are curry leaves and where can I buy them? Also is ginger garlic paste just a mixture of equal parts pureed ginger and garlic?

    Here is some information about curry leaves. You may wish to find a local Indian or international food market to find these leaves.
    https://food52.com/blog/9821-curry-leaves-and-your-favorite-ways-to-u...

    Here is a good recipe for a ginger garlic paste - https://www.allrecipes.com/recipe/85132/ginger-garlic-paste/

  4. Mona
    I made this and it was good. Subtle but flavourful.
    I did not have curry leaves so I substituted lime zest and basil. Also squeezed fresh lime when serving. Yummy!

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