keto chicken curry

How to make Keto Almond Chicken Curry-keto chicken curry

This keto chicken curry taste rich, creamy, and delicious!

How to make Keto Almond Chicken Curry-keto chicken curry

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesMarination time: 30 minutesServings:5 servings


This keto chicken curry is made of almond paste, aromatic whole spices and heavy cream. It has a royal taste of the mughlai cuisine. This curry pairs well with keto roti, tortilla, or keto rice.

Macros per serving (from MyFitness Pal)
Net carbs: 2.1g
Total carbs: 2.4g
Dietary Fiber: 0.3g
Total Fat: 35.5g
Total Protein:


  • Almond paste

  • Chicken Marinade

  • Other Ingredients


    Almond Paste

  1. Soak almonds (raw or roasted) in hot water for 20 min. Peel the almonds
  2. Add the peeled almonds into a grinder jar along with 1 tbsp. of plain unsweetened yogurt. Make a paste of the almonds with 2-3 tbsp. of water (add just enough water needed to make the paste, not too much)
  3. Fresh ginger garlic paste

  4. Add a 1×1 inch piece of ginger and 3-4 large garlic cloves into a grinder jar and make a paste. This should give you ~1 tbsp of paste
  5. Marinating the chicken

  6. I am using boneless chicken thighs. You can use chicken with bone as well
  7. Marinate the chicken with 1 tsp. of ginger/garlic paste (from the grinder jar), coriander powder, garam masala powder, red chilli powder and almond paste
  8. Let the chicken marinate at room temperature for 30 min at least or 2 hrs in the refrigerator
  9. Chicken curry

  10. Set a non stick pan on medium heat and add oil. A non-stick pan is preferable because the almond paste tends to stick to the pan.
  11. Add cinnamon sticks, cardamom, and bay leaf
  12. Add onion and stir fry for a minute (or till the onions turn translucent)
  13. Add the remaining ginger garlic paste and stir fry for another minute
  14. Add chicken and stir fry the chicken for 10-12 minutes or until the almond paste turns slightly darker brown
  15. Add salt to taste and 3/4 cup of water
  16. Place the lid on and cook the chicken until tender
  17. Add heavy cream and stir
  18. Add garam masala powder, black pepper powder and fenugreek leaves (crush the leaves in between your palms and add it for more flavor)
  19. Check for salt and add more if needed
  20. Garnish with some coriander leaves
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