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My whole life, I have told people that curry repulses me “Just the smell of it makes me ill!” I would declare. Until one day I ate a dish at a book launch that rocked my world. It was delicately scented and flavoured and yet had a complex balance of flavours that I couldn’t quite work out.

Yep. It was a curry. A REAL curry.

What I discovered was that I don’t hate curry… I really hate curry powder. Now, my digestive issues mean that I cannot eat spicy food so this is a very mild, fragrant curry. If you prefer your curry to have a bit more punch, by all means add some extra chili. I love to eat this low-carb Indian curry with a big dollop of Greek yoghurt or sour cream and a handful of coriander.

This keto curry is a great one-pot dinner option for busy weeknights. There is no flour and no starches used in this recipe so the sauce is not as thick and traditional curry recipes. To make it creamier, simply add a tablespoon of coconut flour or coconut butter (aka coconut manna, not to confuse with coconut oil or coconut cream).

This recipe uses pumpkin but if you want to reduce the carb count. Swap it for zucchini. This way you can significantly reduce the net carbs to just 6.9 grams per serving. Optionally, you can serve this low-carb curry with some shirataki rice or cauli-rice (here's how to make cauli-rice).

Enjoy!

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0 days, 0 hours, 45 minutes Hands-on 15 minutes Overall 1 hour Allergy information for Easy Keto Chicken Coconut Curry ✔ Gluten free ✔ Dairy free ✔ Nut free ✔ Pork free ✔ Avocado free ✔ Fish free ✔ Shellfish free Print Recipe Download Recipe

Nutritional values (per serving)

Net carbs 9.4 grams Protein 33.4 grams Fat 57.8 grams Calories 680 kcal Calories from carbs 5%, protein 19%, fat 76% Total carbs 12.1 grams Fiber 2.6 grams Sugars 2.8 grams Saturated fat 31.7 grams Sodium 512 mg ( 22 % RDA ) Magnesium 60 mg ( 15 % RDA ) Potassium 791 mg ( 40 % EMR )

Ingredients (makes 6 servings) Curry paste: 2 cloves garlic, minced

2 tbsp tomato paste (30 g/ 1.1 oz)

1 small shallot, peeled (15 g/ 0.5 oz)

2 tbsp minced ginger or 1 / 2 tsp ground ginger

tsp ground ginger 1 / 2 cup fresh coriander (cilantro)

cup fresh coriander (cilantro) 2 tsp extra virgin olive oil

2 tsp ground cumin

2 tsp garam masala

1 tsp sea salt

1/ 2 tsp chili powder, or to taste Stew: 2 tbsp ghee or duck fat (30 g/ 1.1 oz)

2 small shallots, diced (30 g/ 1.1 oz)

1 kg chicken thighs, diced (2.2 lb)

1 can coconut cream (400 ml/ 13.5 fl oz)

3 1 / 2 cups cups pumpkin, peeled and cut into small pieces (400 g/ 14.1 oz)

cups cups pumpkin, peeled and cut into small pieces (400 g/ 14.1 oz) Optional: serve with sour cream or full-fat yogurt, and more cilantro

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman