• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

There”s nothing like a good Indian curry to feed a crowd! This Keto chicken curry recipe is packed with flavour because you’re making your own curry paste. It’s really simple and takes the dish to the next level.
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Course
Main Course
Cuisine
Indian
Servings
6
Calories
370 kcal

INGREDIENTS

1x
2x
3x
▢
8 chicken thighs skin on, bone in (1.2kg)
▢
1 large cauliflower florets only (560g)
▢
2.5 tbsp olive oil
▢
1 tbsp tomato paste
▢
1 carton chopped tomatoes 390g
▢
1/2 tsp salt
▢
1 3/4 cups / 414 ml chicken stock
▢
▢
120 g / 4.2 oz fine green beans
▢
1/4 cup / 60g pumpkin puree optional
Curry paste
▢
▢
2/3 of a small yellow onion 40g
▢
2 garlic cloves
▢
1 tsp mustard seeds
▢
1 tsp cumin seeds
▢
1 tsp ground coriander
▢
1 tsp ground cumin
▢
1 tsp ground turmeric
▢
1/2 tsp paprika
▢
1/2 tsp garam masala
▢
1 – 2 tbsp fresh red chilli or to taste
To Serve
▢
2 tbsp Greek yoghurt
INSTRUCTIONS

Preheat the oven to 400F / 200 C/ 180 fan.
Place the cauliflower florets and chicken skin side up in a deep roasting tray and toss with 1.5 tbsp of olive oil and about 1/4 tsp of sea salt flakes. Cook for 30 minutes.
Meanwhile, make the paste. Place everything in a small blender and blitz or use a pestle and mortar. Then fry the paste over a medium / low heat in 1 tbsp of olive oil for 1 minute until the flavours release.
Add the tomato paste, chopped tomatoes, stock, 1/4 tsp salt (or to taste remembering that you’ve seasoned the chicken and cauliflower too) and optional pumpkin puree if adding and simmer for 5 minutes.
Remove the chicken and cauliflower from the tray. Add the tomato curry paste mix to the tray. Place the chicken back in the tray skin side up. Cook for 30 minutes.
Boil a pan of water. Add the beans and simmer for 2 – 3 minutes until al-dente. Then plunge into iced cold water. This gives the beans a crunch and keeps them perky and green.
Serve with fine green beans and Greek yoghurt and scatter fresh coriander/cilantro on top.
Net Carbs: 7.7g net carbs per serve (8.1g if you add the pumpkin puree)
Storage: Fridge in a Tupperware for up to 3 days or freezer for 2 months
NUTRITION
Calories: 370kcal
Protein: 44.6g
Fat: 16g
Sodium: 438mg
Potassium: 1237mg
Fiber: 4.8g
Sugar: 5.2g