Indian · Dinner
Chicken Curry with Poppy Seed Sauce (Keto)
Boneless chicken thigh simmered in a coconut milk and poppy seed gravy built on onion, garlic, ginger and warming spices including garam masala. Ground poppy seeds and cream replace starchy thickeners, keeping the sauce silky and rich. Served over cauliflower rice for a low-carb, high-fat profile.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
42.6gFat
14.8gCarbs
4.2gSugar
5.9gFiber
580mgSodium
249mgChol
20.1gSat Fat
890mgPotassium
170mgCalcium
4.1mgIron
0.9mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
keto
Instructions
1
Prep
Cut the chicken thigh into chunks, pat dry. Soak poppy seeds in warm water 10 minutes, then grind to a smooth paste.
2
Sauté
Melt ghee over medium heat, cook onion for 4–5 minutes until soft and golden at the edges.
3
Bloom
Stir in garlic and ginger, cook 1 minute until fragrant. Add turmeric, coriander, cayenne; cook 30 seconds until spices darken and oil separates.
4
Sear
Add chicken to the pan over medium-high heat, sear 4–5 minutes turning occasionally until opaque on all sides.
5
Simmer
Stir in poppy seed paste, coconut milk, stock, and garam masala. Cover and simmer over medium-low heat 15 minutes until chicken is cooked through and sauce thickens.
6
Finish
Stir in heavy cream, season with salt, and warm through over low heat 2 minutes until glossy.
7
Steam
Meanwhile, steam cauliflower rice in a covered pan over medium heat 4–5 minutes until tender.
8
Plate
Spoon cauliflower rice onto a plate, ladle curry over top, scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 1/2 cup70g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp32g poppy seeds
- 1/2 cup120ml coconut milk
- 4 tbsp60ml heavy cream
- 2 tbsp28g ghee
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp garam-masala
- 1/2 tsp1/2 tsp cayenne
- 1/2 cup120ml chicken stock
- 1 cup110g cauliflower rice
- salt, to taste
- 2 tsp2 tsp cilantro
