Keto chicken curry stew

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!

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!
USMetric
4 servingservings

Ingredients

  • 1½ lbs 650 g boneless chicken thighs
  • 2 tbsp 2 tbsp curry powder
  • 2 tsp 2 tsp 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
  • ¼ cup 60 ml fresh cilantro or fresh parsley

Instructions

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 garlic powder or 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.

Tip!

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?

Get started challenge

This recipe and the ones below are examples of the delicious meals you have on our Get started challenge. We provide a meal plan and all the knowledge and support you need to make low carb simple. It's free and you can sign up at any time!

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26 comments

  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: #21
  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.

    Reply: #30
  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. 1 comment removed
  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?
  13. Christopher
    The recipe lists two teaspoons of garlic powder under ingredients but then says to add "minced garlic" in the instructions section?
  14. Anna
    Christopher I found a few recipes where the Swedish (I'm guessing) original recipe in the translation has changed from using fresh garlic to using garlic powder. It's really not the same and the reason I often go by the Swedish recipes (upsides of being bilingual)

    I'm not sure what I did wrong, but this turned out kind of soupy for me but I thought it was pretty good as a soup.

  15. Tammy Dilaura
    I was wondering how the carb ratio is broken down.. for example when a dish is label 9 carbs and renders 4 servings does the whole dish have 9 carbs or is it 9 carbs per serving? Please advise.
    Reply: #16
  16. Peter Biörck Team Diet Doctor
    Hi Tammy!

    It's 9 carbs per serving.

    I was wondering how the carb ratio is broken down.. for example when a dish is label 9 carbs and renders 4 servings does the whole dish have 9 carbs or is it 9 carbs per serving? Please advise.

  17. 2 comments removed
  18. Kim
    This is a really easy meal to prepare and it is so tasty, does it matter if you add extra spices? because I thought turmeric would be lovely.
  19. Nancy
    I made this tonight and was really disappointed. First, it takes longer than 30 minutes to prep, cook the chicken, then cook the veggies, then saute the veggies and pepper. They say it's ready in half an hour, but it took me a lot longer than that. Second, even though I used red chili powder it was very bland. I think it may have been better if the sauce was reduced down to a thicker consistency. For the work involved, I won't make it again.
  20. Chrissy
    Hey. Try adding more crush RED Peppers, Salt AND way more Curry. Good luck
    Mine came out good but I let it simmer approx 20 mind after I added everything together
  21. Mayra
    I’m allerfic to coconut can I substitute it with something else ??
  22. Princess
    I pretty much changed the directions and added more to the recipe. I marinated the chicken with the ingredients and coconut milk for a few hours. Then I sautéed the vegetables with onions and garlic, then added the chicken to brown, then I poured the remaining coconut milk and then some and allow it to cook slowly in cast iron stew pot for about an hour. I also added zucchini for more texture and vegetables and also some sirachi and cayanne pepper for spice. Ate it over riced cauliflower. It was delicious. This recipe is a good start but you definitely need to add more seasoning for better flavor.
  23. Betsey
    Not sure what some of these commenters mean. The recipe was super quick and super tasty!!!
  24. Kathleen
    Wonderful recipe! Yes, it may a little longer than 30 minutes depending on how big your chunks of chicken and veggies are ... but who cares? This is a very easy, delicious meal.
  25. Leone
    This dish is amazing, I had it for dinner, breakfast and lunch for 2 days. Yummy
  26. Karina Pappin
    Anyone cooked this in the slow cooker? Would it work?
  27. christina bell
    I'm personally not a huge fan of curry and thought this dish was pretty good. I did add in fresh garlic instead of the powder (I love garlic), and let the chicken simmer in the coconut milk.
  28. David
    For those of you who struggle with lack of flavor in this dish; try it with a Thai red or green curry paste to add more flavor if you wish. If you want your chicken crispier, then fry it instead of sautéed. Definitely liberally salt and pepper the chicken and add the garlic powder and let it sit for at least 10 minutes before frying it. It makes a big difference. Since it is a stew, I don't think the creator of this recipe intended the chicken to be crispy. I hope this helps. :)
  29. Danielle
    Thank you so much! I made it with your suggested modifications and a few more spices and it came out delicious!

    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.

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