Low‑Carb Coconut Chicken Curry
A creamy, low‑carb chicken curry with coconut, spinach and warm spices — quick to make and perfect for weeknight dinners.
This low‑carb coconut chicken curry is all about big flavour with minimal carbs — rich coconut, warm spices and tender thighs. It’s quick enough for a weeknight but fancy enough for weekend guests.
Using yoghurt in the marinade keeps the chicken juicy; a short simmer in coconut milk makes a silky sauce that’s naturally low in carbs. Serve with cauliflower rice or crisp salad to keep carbs down and plate it pretty with fresh coriander and lime.
Ingredients
- 600 g Boneless skinless chicken thighs — cut into 3cm pieces
- 100 g Greek yoghurt — for the marinade
- 15 ml Lemon juice — about 1 tbsp
- 4 Garlic cloves — 2 crushed for the marinade, 2 sliced for cooking
- 25 g Fresh ginger — finely grated; use half in the marinade, half for cooking
- 1 Brown onion — large, finely chopped (about 150g)
- 30 ml Olive oil
- 10 ml Ground coriander
- 10 ml Ground cumin
- 5 ml Turmeric powder
- 5 ml Garam masala — plus a little extra to finish
- 5 ml Chilli powder — adjust to taste
- 400 g Tinned chopped tomatoes — one standard tin
- 150 ml Chicken stock — use hot stock or boiling water
- 200 ml Coconut milk — full‑fat gives a richer sauce
- 150 g Spinach — baby leaf or roughly chopped
- 5 ml Salt — plus extra to taste
- 5 ml Black pepper — freshly ground
- 15 g Fresh coriander — roughly chopped, to finish
- 1 Lime — cut into wedges to serve
Instructions
Make the marinade: in a large bowl combine the Greek yoghurt, lemon juice, 2 crushed garlic cloves, half the grated fresh ginger, 1 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric powder, 0.5 tsp salt and 0.25 tsp black pepper. Add the chicken pieces and toss to coat. Cover and chill to marinate.
Heat the olive oil in a large frying pan over medium heat. Add the finely chopped brown onion and a pinch of salt and fry, stirring occasionally, until soft and starting to brown, about 7 minutes.
Add the remaining 2 sliced garlic cloves and the remaining grated fresh ginger with the chilli powder, remaining ground coriander, remaining ground cumin, 0.5 tsp turmeric powder and 1 tsp garam masala. Cook, stirring, for 1 minute until fragrant.
Turn the heat to medium‑high and add the marinated chicken pieces in a single layer. Sear for about 5 minutes, turning once, until the outside is lightly browned (the chicken will not be fully cooked).
Pour in the tinned chopped tomatoes, chicken stock and coconut milk. Stir, bring to a gentle simmer, then reduce the heat to low, cover and simmer for 15 minutes until the chicken is cooked through and the sauce has thickened slightly.
Uncover, stir in the spinach and a final 1 tsp garam masala. Cook for 2 minutes until the spinach has wilted and everything is heated through. Taste and adjust seasoning with extra salt and black pepper if needed.
Finish with the chopped fresh coriander and a squeeze of lime. Serve immediately.
Tips
- If you’re short on time you can skip the 30‑minute marinade, but the chicken will be less tender and less flavourful.
- Don’t burn the spices: add them to hot but not smoking oil and stir for only 30–60 seconds until fragrant.
- Brown the chicken in a single layer — crowded pieces steam rather than brown, losing that caramelised flavour.
- Make ahead: cook the curry, cool, then refrigerate up to 48 hours. Reheat gently on the hob — add a splash of water if the sauce tightens.
- To keep it keto‑friendly, serve with cauliflower rice, shredded cabbage slaw or steamed greens rather than rice or naan.
Substitutions
Boneless skinless chicken thighs → Chicken breast, same weight; reduce simmering time by 3–4 minutes as breast cooks faster
Noticeably differentGreek yoghurt → Double cream, 80 ml (add to the marinade or fold in at the end) for a dairy‑rich, silkier result
Stays closeCoconut milk → Double cream, 150 ml, for a less coconutty but still rich sauce (not dairy‑free)
Stays closeTinned chopped tomatoes → Tomato passata, 300 ml, for a smoother sauce
Stays close
Nutrition
Per serving · estimated
- 560
- Calories
- 34 g
- Protein
- 11 g
- Carbs
- 42 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I make this dairy‑free?
Yes — replace the Greek yoghurt in the marinade with an extra 50 ml coconut milk or 1 tbsp lemon juice and reduce the marinate time slightly. Use coconut milk as written for the sauce.
How can I make it spicier?
Increase the chilli powder to 1 tsp, add a chopped green chilli with the onions, or finish with a pinch of crushed chilli flakes.
How do I know the chicken is cooked through?
Cut a piece: it should be opaque with no pink in the middle. Alternatively use a probe thermometer — internal temperature should reach 75°C.
Can I freeze this curry?
Yes — cool completely and freeze in an airtight container for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob.
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