I fell in love with Indian chicken curry when I was sixteen years old. My friend treated me to lunch at an Indian buffet and from the moment we walked through the door, I was mesmerized by the mixture of aromas. My family owned a restaurant, but it was pure Americana diner style. Hamburgers, hashbrowns, and ham — you know the type of place. I grew up on American classics, casseroles, and things that went directly from freezer to oven. Until that day, I had never had the pleasure of tasting Indian-style cooking. SIXTEEN YEARS before my first bite of curry. What was I even doing with my life up until that point?! That first taste of Indian food hooked me. My desire for a low carb Indian chicken curry recipe was strong.
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In fact, I had developed a bit of a habit. At least once a week, I would go to one of the local Indian restaurants for lunch. I filled my plate with a variety of things at the all-you-can-eat buffet and stuffed as much food into my body as possible. I’d eat until I could barely move and then go back for more the next week. This continued well into my 20’s, gathering my fellow Indian food lovers from work to dine out. Along with the curries, I’d eat bread, rice, mango lassi, samosas, and god knows what else. It got pretty out of hand. Thousands of calories, too many carbs to count, rinse, repeat. I still love Indian chicken curry, but I don’t trust myself enough to dine out for it anymore. Instead, I make my own versions of the food I love at home so I can keep myself in check. In my kitchen, I have full control over the ingredients and portions, plus I don’t binge until I blow up like Violet Beauregarde turning into a blueberry.
What Spices are in Indian Curry?
There are so many spices used in Indian cuisine. Some you may be familiar with, some may be new to you. Curry leaves, coriander, garam masala, garlic, ginger, chili, cinnamon, pepper, mustard seeds, turmeric, nutmeg, fenugreek, fennel, poppy seeds, cloves, cayenne, and coconut just to name a few.
You don’t have to use them all at once, you can experiment with your favorites, play with the quantities, and mix up the combinations. I’ll never pretend I can make an authentic Indian chicken curry, but this is a good recipe to get you started playing with spices in Indian curry to develop flavors suited to your palate. A good base for an experimental low carb home cook!
Can I make Indian chicken curry in a slow cooker or crockpot?
In a crockpot, combine chicken, tomatoes, coconut milk, ghee, garam masala, ground ginger, and garlic powder. Mix well to ensure chicken breast is evenly seasoned. Cover the slow cooker and set the temperature to low for 6 hours.
This recipe would also be an excellent candidate for the pressure cooker!
Looking for other low carb chicken recipes?
I have some really popular ones you might want to check out:
- Low carb chicken tetrazzini with zucchini noodles
- Chicken meatballs stuffed with provolone
- Shredded chicken chili
- Garlic parmesan chicken thighs
- Baked cinnamon chicken
- Chicken roulade with spinach-basil pesto
- Creamy garlic chicken soup
- Keto chicken wings smoked with dry rub
- Chili lime chicken drumsticks
Low Carb Indian Chicken Curry Recipe
- Cut chicken into bite-sized chunks.
- In a crockpot, combine chicken, tomatoes, coconut milk, ghee, garam masala, ground ginger, and garlic powder. Mix well to ensure chicken breast is evenly seasoned.
- Cover the crockpot with a lid and cook on high for 3.5 hours or low for 6 hours.
- Add salt to taste when serving.
Hi, I’m Tasha! I’m a nutrition author and educator dedicated to helping women succeed on keto. As a former yo-yo dieter, I know just how hard it can be to change your eating habits and pin-point what works for your body. That’s why I teach keto strategies that honor your preferences and needs. If you thrive on low carb and are ready to ditch the one-size-fits-all approach, you’re in the right place!