Keto-Friendly Khama Curry is a rich, creamy, and mildly spiced Indian curry that fits perfectly into a low-carb, high-fat ketogenic lifestyle. This version keeps carbs low by avoiding traditional thickeners and sugar, using high-fat dairy or coconut milk instead.
Keto Khama Curry
An easy to make low-carb alternative.
Servings: 2
Cost: £12
Ingredients
Protein & Base:
- 500 g chicken thigh boneless, skinless or paneer (cubed)
- 2 tbsp ghee or coconut oil
- 1 small onion finely chopped (optional — can reduce or omit for stricter keto)
- 4 garlic cloves minced
- 1- inch piece of ginger grated
Spices:
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp Kashmiri red chilli powder or paprika for less heat
- Salt to taste
Sauce Base:
- 200 ml coconut milk or double cream
- 2 tbsp Greek yogurt full-fat, unsweetened
- 1 tbsp almond flour for slight thickening
- 1/4 cup water or chicken stock
Optional additions:
- 1/4 tsp fenugreek leaves kasuri methi
- Fresh coriander for garnish
- 1 green chili sliced, for heat
Instructions
Marinate (optional but recommended):
- Marinate chicken or paneer with salt, turmeric, and a tablespoon of yogurt. Let sit for 30 minutes while prepping other ingredients.
Sauté Aromatics:
- Heat ghee in a heavy-bottomed pan over medium heat.
- Add cumin seeds; once they sizzle, add chopped onions (if using), garlic, and ginger.
- Sauté until golden brown (about 5–7 minutes).
Cook Protein:
- Add chicken or paneer and cook until lightly browned on all sides (7–10 minutes for chicken).
Add Spices:
- Stir in coriander, chili powder, and garam masala.
- Toast the spices for 1–2 minutes to release aroma.
Make Curry Base:
- Lower the heat and add almond flour. Stir well.
- Mix in coconut milk and yogurt slowly, stirring continuously to prevent curdling.
- Add water or stock to reach desired consistency.
Simmer:
- Cover and let simmer for 10–15 minutes (until chicken is cooked through).
- Add kasuri methi and adjust seasoning.
Finish:
- Garnish with chopped coriander.
- Serve hot with cauliflower rice or sautéed greens.
Notes
Carbs per serving: ~6–7g net carbs
Zucchini noodles or steamed spinach.
A dollop of full-fat Greek yogurt on the side.
Can be frozen for up to a month (if using coconut milk instead of cream).
🍽 Serving Suggestions:
Cauliflower rice (lightly fried in ghee with cumin seeds).Zucchini noodles or steamed spinach.
A dollop of full-fat Greek yogurt on the side.
🧊 Storage:
Keeps well in the fridge for up to 3 days.Can be frozen for up to a month (if using coconut milk instead of cream).
