Keto Friendly Creamy Curry Chicken

Keto Friendly Creamy Curry Chicken

Servings 4
If you love savory curry chicken and want a low carb, high fat version of the recipe, this Creamy Curry Chicken will be perfect for you. You can customize the seasonings to your preference. If you prefer a mild dish, leave out the cayenne. If you like it hot, add more or even chili flakes. You can experiment with other low carb, vitamin rich veggies.The macros in this tasty dish are perfect for most people who are eating keto, low carb or watching sugar intake: 77% fat, 14% protein, 9% carbs. Enjoy!


  • 2 pats, Butter
  • 2 tbsp, Avocado oil (or coconut oil)
  • 4 boneless chicken thighs
  • 1-2 medium, Carrot
  • 1/2 large, Onions, raw
  • 1 large bell pepper, Green Bell Pepper
  • 1 Tbsp, AlternaSweets Tomato Ketchup
  • 1 14.5 oz can Coconut Milk
  • 1 cup, Chicken Broth
  • 1 can, Petite-Cut Tomatoes (Diced In Rich Juice)
  • 2 tbsp(s), Madras Curry Powder (or more to taste)
  • 2 tsp (s), garlic powder
  • 1 dash, Salt (to taste)
  • fresh cracked pepper to taste
  • 1 tsp(s), Cayenne Powder (optional)
  • Green onion for garnish (optional)



Prepare the veggies by dicing the onion, slicing the carrots and green pepper.

Pat dry chicken thighs. Salt and pepper both sides. Heat a skillet on medium heat, add butter and avocado oil. Once the oil is hot (test with a drop of water, if it pops, the oil is hot enough), place chicken thighs in the oil. Brown on both sides (about 3 minutes on each side).

Once the chicken is slightly browned on both sides, add the veggies and sautee them until slightly tender.

Add the coconut milk, chicken broth, tomatoes, AlternaSweets Tomato Ketchup, Madras curry powder, garlic powder and cayenne. Simmer for 15-20 minutes until chicken is cooked through. Serve hot.