Go Back
Print Recipe

Keto Khama Curry

An easy to make low-carb alternative.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Keto Maintenance, Low Carb, Simple
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

🍽 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).