Keto chicken curry stew

Warm. Savory. Simple. This flavorful one-pot wonder satisfies with its creamy curry base. A delicious keto meal, ready in half an hour. Bring it on!
Warm. Savory. Simple. This flavorful one-pot wonder satisfies with its creamy curry base. A delicious keto meal, ready in half an hour. Bring it on!


4 servingservings
  • 1½ lbs 700 g boneless chicken thighs
  • 2 tablespoons 2 tablespoons curry powder
  • 2 teaspoons 2 teaspoons garlic powder
  • 13 cup 75 ml coconut oil
  • 1 lb 450 g cauliflower
  • 1 1 green bell peppergreen bell peppers
  • 14 oz. 400 g coconut milk
  • salt and pepper
  • 4 tablespoons 60 ml fresh cilantro or fresh parsley


Instructions are for 4 servings. Please modify as needed.

  1. Cut the chicken into bite-sized pieces.
  2. Using a clean cutting board and knife, cut the cauliflower and peppers into smaller pieces.
  3. Heat up coconut oil in a large skillet or wok pan. Add curry powder and minced garlic and fry for a minute to release the flavors.
  4. Add chicken and season with salt and pepper. Sauté for about 5 minutes. Stir often to make sure all pieces are golden brown and thoroughly cooked through. Remove from pan and keep warm.
  5. Add cauliflower and bell pepper to the same pan. Fry the vegetables on medium high heat for a few minutes.
  6. Add the coconut milk and let simmer for about 5-10 minutes. Season with salt and pepper to taste. Add the fried chicken back on top of the stew.
  7. Serve with finely chopped cilantro sprinkled on top.


This savory stew freezes well. Why not make a double batch and enjoy an even easier dinner on a busy night sometime in the weeks ahead?

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  1. Elise Kathryne Chapman
    Is the chicken pre-cooked? As it’s hard to shred raw chicken :/
  2. Jenny Svoboda
    I’m going to dice and cook chicken I think it’s a mistake 😀
  3. Doug
    How do you shred raw chicken?
  4. Jan
    Yes, something odd with the chicken. In the pic it looks like it's brown and crisp, and the recipe doesn't fit with that at all.
  5. 1 comment removed
  6. TerriLH
    Looks good, but why is it rated 3 stars? Does anyone know if you can read the reviews anywhere?
  7. Keto Fiend
    Bland, lacking in flavour drastically. I even added extra garlic and curry to give it more taste. Still nothing.
    Would not recomend.
    Reply: #11
  8. Victoria
    This recipe is a good base but needs some improvements. I made it according to the recipe the first time, and found it bland and a bit odd as others have said. The second time, I made a few changes.

    I extended the cooking times; even in bite-size pieces, my chicken took more like 10 mins to cook through on a hot wok. The cauliflower probably needs more like 20 minutes of simmering in the coconut milk to soften and taste cooked.

    I used coconut cream to get a thicker sauce, and I added garam masala and a spoonful of red curry paste (sriracha would be a nice addition too). That improved the flavour a lot.

    The recipe says to keep the chicken pieces aside until serving, which will let them stay crispy, but I knew I wanted to add my chicken back to the pan along with the coconut milk to get that "stew" texture and flavour, so I didn't even bother with crispiness - just made sure the chicken was cooked through.

    Note: I didn't bother marinating the chicken, but it would be a really good idea - the garlic powder, curry powder and oil would make a great marinade, with just enough oil to make a paste so you can rub it on. That would help add more flavour too.

    Having done that, I now really like this dish! Keeps well for work leftovers the next day.

  9. Mallory
    This was extremely bland! It smelled amazing but a very disappointing first bite. Once we added more salt and sriracha sauce it improved. I’ll add red curry paste and more salt IF I make it again. I followed the timing exactly, wouldn’t change that.
  10. Cristi S
    This is a meal recommended by the end of the two-weeks Keto diet. According to some comments here and the overall low ratings, that's not a very good meal.

    Just wondering why you guys (from this website) are so slow to adjust to these realities. You have some other great plates, so make the change!

  11. Diana
    Try adding (including the curry powder), fresh grated ginger, about a tablespoon, and coriander powder 1 tsp, a 1/2 tsp of turmeric, garlic salt instead of garlic powder. this recipe, I'm sorry to say was created by someone who doesn't know how to cook Indian. I am allergic to coconut so I'd use cream or half and half instead of coconut milk and oil.. I'd use ghee instead of coconut oil. That should improve the flavor. If you like it hotter, add a chopped green chili or a dried red chili. I'll try the recipe and report back with any changes. I may add some cumin.
  12. Lisa
    Its nice you give % but could you PLEASE put down not only the carb count but the fat/protein and calorie count as well?

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