If you have been a regular at Mess for Less, then you may have noticed that I share lots of Weight Watchers recipes. I am a Lifetime member of Weight Watchers and have been happy with my success on the plan. Just to keep things interesting, my husband has been experimenting with a Keto or Low Carb diet. This has given me renewed inspiration in the kitchen, and I have been cooking more Keto friendly meals for him, like this Keto Coconut Curry Chicken Recipe. I am excited to share the recipe with you, and hope that it helps you on your journey. Be sure to also check out our Keto Chicken Broccoli Casserole with Cauliflower. It is SO good!
Keto Coconut Curry Chicken
This Keto Coconut Curry Chicken is filling and contains all of your favorite Curry flavors. Not to mention, when you’re cooking it, your house is filled with delightful scents. Of course you don’t have to be following a keto diet to enjoy this chicken. You can also serve it over a bed of rice for a tasty dish.
Then, add the onion, chicken, and bamboo shoots, and cook for about 5 minutes. Stir the mixture while cooking.
Now it’s time to add your spices. Add the curry powder, paprika, and ginger and stir.
Allow everything to cook for another 2-3 minutes.
Add the coconut milk, heavy whipping cream, salt and pepper to the chicken mixture.
Mix well and simmer for 15 minutes on medium-low heat.
If you serve chicken a lot, and are looking for some new ideas for it, this Keto Coconut Curry Chicken Recipe is just the thing. The chicken is tender and the addition of the bamboo shoots makes it very filling.
This meal is a great Keto and low carb diet option. It cooks up in 35 minutes from prep to plate, making it a great meal to serve on those busy nights.
Coconut Curry Chicken (Keto-friendly)
- 3 Tbsp coconut oil
- 1/2 cup diced onions
- 1 1/2 lbs boneless skinless chicken thighs
- 1 cup bamboo shoots optional
- 2 Tbsp curry powder
- 2 Tbsp paprika
- 1 tsp fresh minced ginger ground ginger will also work
- 1 1/4 cup coconut milk
- 1/4 cup heavy whipping cream
- Salt & Pepper to taste
In a large skillet, heat the coconut oil over medium-high heat. Add the onion, chicken, and bamboo shoots, and cook for about 5 minutes.
Add the curry powder, paprika, and ginger. Allow to cook for another 2-3 minutes.
Add the coconut milk, heavy whipping cream, salt and pepper. Mix well and simmer for 15 minutes on medium-low heat.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
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