Yellow Chicken Curry (Low carb, Keto)
A simple Indian yellow chicken curry with common spices and ingredients. A great introduction to making curry, this Indian dish is full of authentic flavours and is low carb/keto friendly. Just 5.3g net carbs per serving.
Equipment
- Knife and Cutting Board
- large pot with a lid or deep wok/frying pan with a lid
Ingredients
- oil/butter/ghee for frying
- 1 medium onion thinly sliced
- 4 cloves garlic minced
- 1 tablespoons ginger minced
- 4 whole cardamom pods green or black
- 3 tablespoons turmeric ground
- ¼ teaspoon Kashmiri chili powder or cayenne
- 1 tablespoon paprika
- ½ cup water for water frying
- 2 pounds chicken thigh skinless, bone-in or boneless
- 2 whole hot chilies
- 1 cup water for gravy
- ½ cup cream
- cilantro for garnish
- salt and pepper to season
Instructions
- Chop the onion, garlic, and ginger. Begin by thinly slicing the onion, and mincing the garlic and ginger.1 medium onion, 4 cloves garlic, 1 tablespoons ginger
- Fry in hot oil until browned. Heat plenty of oil/butter/ghee in a deep pot over medium heat. Once hot, add the sliced onion, garlic, and ginger, salt well and begin to fry. Keep frying until the onions are just browning on the edges, 5-8 minutes Stir occasionally and add oil as needed to prevent burning.oil/butter/ghee, 1 medium onion, 4 cloves garlic, 1 tablespoons ginger, salt and pepper
- Add the spices to fry. Once the onions begin to brown, push them to the side of the pot to make a well and expose the bottom of the pot. If dry add oil and add the cardamom pods, turmeric, paprika, cayenne/chili powder, and salt to the well to cook. Fry the spices for 10-15 seconds and then mix everything in the pot together. Add oil once the pot becomes dry.4 whole cardamom pods, 3 tablespoons turmeric, ¼ teaspoon Kashmiri chili powder or cayenne, 1 tablespoon paprika, salt and pepper
- Water fry until a smooth paste forms. Add water to the pot 2-3 tablespoons at a time to water fry and breakdown the onions. Fry until all the water cooks off and then repeat the process by adding another 2-3 tablespoons of water to fry off again. Repeat this, stirring the onions, spices, and water around until a smooth paste forms.½ cup water
- Add the chicken and cook. Add oil to the pot if necessary and add the chicken, salt well, and add the whole hot chilies. Cook the chicken until its cooked through and just starting to brown.oil/butter/ghee, 2 pounds chicken thigh, 2 whole hot chilies
- Add water and simmer. Add water to the pot for the gravy, and bring to a rapid simmer. Lower the heat and cover with a lid simmering for at least 25 minutes. See notes for adjusting the amount of gravy1 cup water
- Add the cream and simmer gently. Lower the heat to a gentle simmer and add the cream. Stir to combine, cover with a lid, and simmer on low 15 to 20 minutes.½ cup cream, salt and pepper
- Rest the curry and serve. Allow the curry to rest with the heat off and the lid on for 5 to 10 minutes. Garnish with fresh cilantro, salt to taste, and serve with low carb cauliflower rice, or a vegetable bhaji.cilantro
Video
Notes
For more details about any of the steps, jump to the "What you need to know" section now.
For more thinner gravy: Add water to cover the chicken and simmer with the lid on tight.
For less thicker gravy: Add water about halfway up the chicken and leave a crack in
t he lid while simmering.
Dark meat chicken is the most flavourful and tender although chicken breast can be used as well. Use bone in or boneless and remove the skins before cooking.
Nutrition
Calories: 433kcalCarbohydrates: 6.7gProtein: 44gFat: 25.3gSaturated Fat: 12.6gSodium: 560mgPotassium: 450mgFiber: 1.3gSugar: 1.6gVitamin A: 1300IUCalcium: 63mgIron: 4mgSugar Alcohols: 0.08gNet Carbs: 5.3g
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