Keto Chicken Curry

Keto Chicken Curry


  • 1 small onion, roughly chopped
  • 1 green chilli, roughly chopped
  • 1 inch knob of ginger, roughly chopped
  • 3 cloves of garlic
  • Large bunch of coriander, leaves and stems
  • 3 tbsp of ghee or coconut oil
  • 2 tsp of turmeric, ground
  • 1 ½ tsp of cumin, ground
  • 1 teaspoon of coriander, ground
  • 2 tbsp tomato paste
  • 1kg chicken thighs diced
  • 1 can coconut milk
  • Salt & Pepper



  1. Pulse the onion, green chilli, ginger, garlic and fresh coriander until all ingredients are finely chopped. Add a tbsp of olive oil or water if required.
  2. Add coconut oil or ghee to a large saucepan over low heat, add blender ingredients and gently saute for 10 minutes.
  3. Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
  4. Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
  5. Increase the heat to medium and cook the chicken in the spices for 10 minutes.
  6. Add the coconut milk, salt and pepper and reduce heat to simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
  7. Serve with a side of cauliflower rice.


  • Pulse a head of cauliflower florets in a blender until texture of rough crumbs.
  • Saute in olive oil with a splash of water and whatever seasoning you like until ‘rice’ is tender. Add chopped herbs and squeeze of lime or lemon juice and some toasted almond flakes.
Cauliflower Rice