Keto Coconut Chicken Curry Stew with Cauliflower
A rich and aromatic low-carb curry stew featuring tender chicken thighs in creamy coconut milk with cauliflower and bell peppers. Fragrant curry powder and garlic create a warming spice base, while coconut oil adds healthy fats perfect for ketogenic diets. The cauliflower provides a satisfying potato-like texture without the carbs, making this an ideal weeknight dinner for those following keto or low-carb lifestyles. Fresh cilantro brightens the dish with a pop of herbaceous flavor.
Ingredients
- 1 ½ pounds boneless chicken thighs
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- 4 tablespoons coconut oil
- 1 pound cauliflower
- 1 bell pepper
- 14 ounces coconut milk
- 4 tablespoons fresh cilantro, finely chopped
Instructions
- 1
Cut chicken into bite-sized pieces
- 2
Cut cauliflower and bell peppers into smaller pieces using clean cutting board and knife
- 3
Heat coconut oil in large skillet or wok pan
- 4
Add curry powder and garlic powder, fry for 1 minute to release flavors
- 5
Add chicken and season with salt and pepper
- 6
Sauté for about 5 minutes, stirring often until all pieces are golden brown and cooked through
- 7
Remove chicken from pan and keep warm
- 8
Add cauliflower and bell pepper to same pan
- 9
Fry vegetables on medium high heat for a few minutes
- 10
Add coconut milk and simmer for about 5-10 minutes
- 11
Season with salt and pepper to taste
- 12
Add fried chicken back on top of stew
- 13
Serve with finely chopped cilantro sprinkled on top
Tips
Use chicken thighs instead of breasts for more flavor and to prevent drying out during the sautéing process.
Don't skip blooming the spices in oil - this step releases essential oils and deepens the curry flavor throughout the dish.
Let the coconut milk simmer gently to concentrate flavors and create a richer sauce consistency.
Good to Know
Refrigerate for up to 3 days in covered container. Coconut milk may separate when cold but will recombine when reheated.
Can be made 1 day ahead. Reheat gently on stovetop, adding coconut milk if needed to restore consistency.
Serve hot garnished with fresh cilantro. Pairs well with cauliflower rice or shirataki noodles for keto dieters.
Common Mistakes
Don't overcrowd the pan when browning chicken to avoid steaming instead of searing.
Keep heat at medium-high to prevent coconut milk from curdling or separating.
Substitutions
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to prevent drying out. Thighs stay more tender and flavorful in this dish.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The coconut milk may separate when cold but will recombine when gently reheated.
Can I freeze this curry stew?
Yes, freeze for up to 2 months. Thaw overnight in refrigerator and reheat gently, stirring in extra coconut milk if needed.