Flavorful keto chicken curry soup is a real, nutritious, comfort food. Chicken, curry and coconut in delicious combination will warm you up and nourish your body.
Love story between me and curry started many years ago when I had an Indian colleague in the company I work for. We went often to Indian restaurants and I got a lot of tips from her about cooking a proper Indian curry soup because she was a fantastic cook.
Once we were together in Indian restaurant in South Africa and a waiter suggested us to take the curry because there is no life without curry.
I will never forget that and I will always love my curry. After that experience I was really inspired to buy all the spices I could find like curry powder, turmeric, cardamom, cloves and whatever could be put in a curry bowl. I was experimenting and with time I was a pro. Also, my family started to love curry, and that was a huge success! It’s not fun to cook only for yourself! At least for me.
This keto chicken curry soup with coconut is so easy to make and fantastically flavorful. Coconut with veggies, curry spices and chicken meat make amazing combination. Rich and creamy. So comforting, especially now when it’s so cold outside.
Taste is only one part of yumminess because there is also a warm and cozy feeling in the house while cooking this low carb curry with coconut. Smell of those spices with coconut smell is really warming and inviting.
Tips to make delicious keto chicken curry soup
Sautéed onion, even a little one will bring so much flavor. Don’t skip this step! If you want to reduce carbs, just take a really small onion.
Full fat canned coconut milk
Always use full fat canned coconut milk. Besides amazing smell and taste, full fat coconut milk with give smooth, creamy and thicker texture to this keto soup.
Chicken meat for curry soup
I use fresh chicken meat, chicken breasts or chicken tights are great for this dish. Immediately after onion is translucent, I add chicken meat cut into little cubes and sauté until golden.
If you are in a hurry and you have some chicken meat leftovers or rotisserie chicken, you can use that meat. That’s how you can prepare chicken curry soup in 15 minutes!
Serving keto chicken curry
Chicken curry soup is fantastic alone, served hot as a soup. You can eat this soup with cauliflower rice, you may add some zoodles or this keto cauliflower gnocchi. If you prepare it with less broth or water you can make it thicker and serve with cauliflower mash or with broccoli and avocado mash. That could be a real keto feast!
- Coconut oil 2 TBS
- Onion 20 g/0.7 oz
- Chicken breasts 450 g/16 oz
- Red pepper 150 g/5 oz
- Broccoli 300 g/10 oz
- Water or broth 2 - 3 cups/400 - 600 ml
- Full fat canned coconut milk 1 cup/200 ml
- Salt to taste
- Pepper to taste
- Turmeric 1 tsp
- Curry powder 2 tsp
- Ground red paprika 1 tsp
- Pinch of cinnamon
- Pinch of powdered garlic
- Optional lime slice to serve
- Optional cilantro leaves
- Melt coconut oil and sauté chopped onion on a high heat.
- When onion is translucent add chicken meat cut in cubes and cook until golden brown on the edges.
- Add chopped red pepper and stir for few minutes.
- After few minutes of stirring add curry powder, salt, pepper, turmeric and red paprika powder, pinch of cinnamon and garlic and stir until meat coated in spices.
- Add broth or water and full fat coconut milk. Stir well and add chopped broccoli.
- Cook covered for 10 - 15 minutes on a medium heat.
- Serve with fresh cilantro leaves and fresh lime (optional) and enjoy!
Serving Size:1 cup
Amount Per Serving: Calories: 388Total Fat: 21.7gCarbohydrates: 8.5gNet Carbohydrates: 5.62gFiber: 2.88gProtein: 38g
This is for your information only. Calculate your own macros with ingredients you use.