- 2lbs Chicken Breast
- 15oz Pureed tomatoesor can crushed
- 1 cup Yogurtunsweetened
- 1 1/2 cups Onionchopped
- 1 tbsp Garliccrushed
- 1 1/2 tsp Ginger
- 1 tsp Ground coriander
- 1 tsp Cayenne pepper
- 1 tsp Garam masala
- 1 tbsp Curry
- 1 tsp Cumin
- 1 tsp Turmeric
- 1/2 cup Vegetable oil
- 2 tbsp Cilantro
- 1/2 Water
- 1 tbsp Lemon juicefresh
- 3 tsp Salt
Keto Spicy Chicken Curry
This Indian Spicy Chicken Curry is loaded with heat and spice and packed full of flavor. Don’t be put off by the list of spices. To cook a traditional curry you need that beautiful balance of fragrant turmeric, cumin and coriander and hot cayenne, ginger and garam masala. All of the heat is balanced out by the tomatoes and yoghurt, which work to make a delicious sauce that coats the juicy chicken breasts.
I would say this curry is mid-level spicy; you can add more or less of the curry powder and cayenne pepper to adjust the heat! One of the best things about this dish? It’s a one-pot wonder, meaning you can throw everything in together and let the flavors combine while you cook!
So, how to cook Spicy Chicken Curry?
Steps to make Keto Spicy Chicken Curry
1 | Prepare the chicken | 1 |
Sprinkle 2 teaspoons of the salt evenly over the chicken breasts. | ||
2 | Cook the chicken | 10 |
Pour the oil into a large pan and heat over a high flame. Add the chicken and cook in batches until browned on the outside (but not cooked through). Remove from the pan and set aside. | ||
3 | Cook the onion and spices | 5 |
Lower the heat slightly and add the onion, ginger and garlic to the pan. Cook for 7-8 minutes, stirring constantly, until the onion softens. Add all of the spices to the pan, along with a tablespoon of the water and cook for about a minute, stirring. | ||
4 | Add the remaining ingredients | 5 |
Add the tomatoes, yogurt, cilantro, and a teaspoon of salt to the pan and stir the sauce to combine. | ||
5 | Return the chicken to the pan | 1 |
Add the chicken back to the pan along with half a cup of water and turn to coat in the sauce. Bring to the boil. | ||
6 | Cook the curry | 20 |
Add a lid to the pan, lower the heat and simmer gently for around 20 minutes until the chicken is fully cooked. You can test the chicken by inserting a thermometer into the center - it should read a minimum of 165 °F. Or you can insert a knife into the centre and then press the breast - the juices from inside the chicken should run clear. | ||
7 | Serving Spicy Chicken Curry | 2 |
Divide the chicken breasts between serving plates, ladle the sauce over the top and squeeze some fresh lemon over to serve. | ||
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