World · Keto
Keto Spicy Tomato Chicken Curry
Indian-style chicken curry built on a spiced tomato base — think tikka masala with the dial turned toward chilli rather than cream. Finished with a swirl of heavy cream and kasuri methi for body. Served over cauliflower rice.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 2
9g Net carbs
36g Protein
32g Fat
480 Calories
Per serving
Ingredients
- 400g (14 oz) Boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tbsp Ghee
- 1/2 (40g) Small onion, finely diced
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 150g (about 2/3 cup) Canned crushed tomatoes (or passata)
- 60ml (1/4 cup) Heavy whipping cream
- 1 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Kashmiri chilli powder (or 1/2 tsp cayenne)
- 1/2 tsp Ground turmeric
- 1 tsp Kasuri methi (dried fenugreek leaves)
- to taste Fine sea salt
- 1.5 cups (~150g) Riced cauliflower, steamed (for serving)
- small handful Fresh coriander, chopped (to serve)
Method
- Heat the ghee in a large skillet over medium-high heat. Sear the chicken 4-5 minutes, turning, until lightly browned. Transfer to a plate.
- Lower heat to medium. Add the onion to the same pan and cook 3-4 minutes until soft and lightly golden.
- Stir in the garlic and ginger. Cook 30 seconds until fragrant.
- Add garam masala, cumin, coriander, chilli powder, and turmeric. Toast the spices 30-60 seconds, stirring constantly.
- Pour in the crushed tomatoes and a splash of water. Simmer 5 minutes, until the sauce deepens in colour and the oil rises.
- Return the chicken to the pan. Cover and simmer 12-15 minutes, until the chicken is cooked through.
- Stir in the heavy cream and crushed kasuri methi. Cook 2 more minutes uncovered. Season with salt to taste.
- Serve over cauliflower rice with chopped coriander.
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