Keto Butter Chicken Curry Recipe
This keto-friendly butter chicken curry features tender chicken chunks simmered in a creamy, spiced tomato sauce. Infused with turmeric, ginger, and chili powder, it's a comforting low-carb dish that bursts with flavor while keeping your carb count in check.
Equipment
- Cutting board
- Heat-resistant spoon
- Wooden spatula
- Mixing bowl
- Measuring spoons
- Skillet with a lid
- Sharp knife
Ingredients
- 1½ tbsp tomato paste
- 1 lb chicken breast
- ½ tsp ground cinnamon
- 1 tsp Pink Himalayan Salt
- 2 tbsp Butter
- 1 cup Heavy Whipping Cream
- ¾ tsp chili powder
- 1½ tsp turmeric powder
- 2 cloves garlic
- ¼ medium Onion
- 1 tsp ground ginger
Instructions
- Cut the chicken into bite-sized pieces and coat generously with turmeric, ginger, salt, chili powder, and cinnamon and set aside in a bowl.
- Heat a skillet over medium heat and add butter.
- While the butter melts, dice the onion and garlic.
- Add them to the skillet and sauté for 2–3 minutes until the onions become translucent and fragrant.
- Toss the chicken until the chicken is almost fully done, turning white on the outside, about 3–5 minutes.
- Stir in heavy whipping cream and tomato paste, ensuring the tomato paste is smoothly incorporated, creating a creamy orange sauce.
- Lower the heat to medium-low and cover the skillet with a lid.
- Let the mixture cook for 5–7 minutes.
- Remove the lid and stir the curry.
- Check if the chicken is fully cooked.
- For a thicker sauce, keep cooking uncovered, allowing the liquid to reduce until it reaches your preferred consistency.
Notes
- Use boneless, skinless chicken thighs for a juicier and more tender texture.