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Nidhi's Keto Kitchen: Chicken Curry

Updated: Apr 1, 2019


  • 1 whole chicken cut into small pieces

  • 1 cup onions finely chopped (or grated)

  • 1½ tsp grated garlic

  • 1 tsp grated ginger

  • 1 cup tomato grinded into a paste/puree

  • 3 tsp oil

  • 1 tsp cumin seeds

  • 1 Bay leaf

  • 1 whole dried red chilli

  • 2-3 whole black pepper

  • 1 whole cloves

  • 1½ stick of cinnamon

  • 1 cardamom pod

  • 1½ tsp salt (or to your taste)

  • ½ tsp turmeric

  • 1 tsp dried coriander powder

  • ½ tsp Red chilli powder ( you can reduce this if you want less spicy)

  • ¼ cup Finely chopped coriander


  1. Wash and dry the chicken pieces.

  2. In a pan add 3 tsp oil, when it gets hot add cloves, bay leaf, whole peppers, cardamom pod, dried whole red chilly, cumin seeds, stir it for few seconds and add chopped or grated onions, saute it till it becomes transparent.

  3. Add chicken and keep stirring it. Cook for 5 mins till the edges of chicken starts getting brown.

  4. Add Turmeric and salt and keep cooking, when you add salt the meat will leave some water. Cook till you see all the water dried. It might take up to 5 to 10 mins.

  5. Add the dried spices coriander powder and red chili powder. Cook for 2 minutes and add tomato puree and cook for another 10 minutes on medium flame. Keep stirring occasionally, keep a watch it should not start getting stuck to the pan.

  6. Now add 3 cups of water mix it well, cover it with lid and cook for further 10 minutes.

  7. The water will reduce to almost half then close heat and add finely chopped coriander for garnish and serve it with Cauliflower rice.

*Ready in 50 min*

*Serves 3-4 People*

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