Here’s a Keto-friendly version of Filipino Chicken Curry, which is known for its creamy coconut milk base and delightful curry flavors:
Keto Filipino Chicken Curry Recipe
Ingredients
- 1 lb chicken thighs or breasts, boneless and skinless, cut into bite-sized pieces
- 2 tbsp coconut oil or avocado oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated or minced
- 1 small bag of radishes, peeled and diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup full-fat coconut milk
- 1/2 cup chicken broth
- 2 tbsp curry powder
- 1 tbsp fish sauce
- 1 tbsp coconut aminos
- 1 tbsp keto sweetener
- Salt and pepper, to taste
- Fresh cilantro or green onions, chopped, for garnish
- Cauliflower rice or shirataki noodles (optional), for serving
Instructions
Sauté Chicken
Heat coconut oil or avocado oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
Sauté Aromatics
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and grated ginger, sauté for another minute until fragrant.
Add Vegetables
Add the radishes to the skillet along with the bell peppers. Cook for 3-4 minutes until slightly softened.
Create the Curry Sauce
Stir in the curry powder and cook for 1 minute to toast the spices. Pour in the coconut milk and chicken broth. Stir well to combine.
Simmer
Return the cooked chicken pieces to the skillet. Stir to coat the chicken and vegetables in the curry sauce. Add fish sauce, coconut aminos, and keto sweetener. Stir well to incorporate.
Cook Until Tender
Bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Adjust Seasoning
Taste and adjust the seasoning with salt and pepper as needed.
Serve
Garnish with chopped fresh cilantro or green onions before serving. Serve hot over cauliflower rice or alongside shirataki noodles if desired.
Notes
- Vegetables: If you prefer a lower-carb version, omit the potatoes and focus on bell peppers or add low-carb vegetables like cauliflower florets.
- Curry Powder: Adjust the amount of curry powder based on your preference for spice level and flavor intensity.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Enjoy this Keto Filipino Chicken Curry, rich with creamy coconut milk and aromatic curry spices, for a satisfying and flavorful meal!
