Best Keto Chicken Balti Curry
This healthy and fragrantly warming Keto chicken Balti recipe gets its name from the thin, pressed-steel wok that the curry is traditionally cooked and served in, called a ‘Balti bowl’. This Keto chicken curry is made from tomato, a blend of warming spices including cumin, coriander, garam masala, cinnamon, clove, cardamom, and lastly, yogurt is added for creaminess. Unlike many other traditional one-pot Indian curries, which are cooked slowly, this Keto chicken curry is cooked up quickly over medium-high heat, similar to a stirfry. This Keto curry is a great recipe for both quick midweek meals and family feasts.
How to Make It
Step 1
Deseed the chili and roughly chop it. Add the garlic, chili, ginger, salt, and pepper to a blender or food processor and pulse to form a paste. Set it aside.
Step 2
Finely chop the onions. Set them aside. Add the vegetable oil to a large non-stick pan or wok set over medium heat. Add the cinnamon stick, bay leaves, and cardamom pods and stir for a couple of minutes for the oil to infuse.
Step 3
Add the onions to the pan. Reduce the heat slightly and saute for 5-7 minutes, or until softened but not browned. If they are starting to dry and catch at the bottom of the pan, add a little water.
Step 4
Dice the chicken into 1-inch chunks and set aside. Add the garam masala, ground cloves, ground cumin, and ground coriander to the pan. Stir through and fry for further 2 minutes.
Step 5
Add the chicken to the pan and fry for a few minutes, coating in all the spices. Stir in the chili paste. Cook for a couple of minutes.
Step 6
Dice the pepper into ½-inch pieces. Pour the canned chopped tomatoes and pepper into the pan. Stir to combine well. Bring the curry to a simmer for 10 minutes, or until the chicken has cooked through.
Step 7
Add the yogurt to the curry sauce. Cook for a further 3-5 minutes until the sauce has thickened and slightly reduced. Taste for seasoning and adjust spice level with extra fresh chilies or chili powder.
Step 8
Roughly chop the fresh cilantro leaves. Transfer the curry to a serving dish. Sprinkle the cilantro over the top. Serve with Keto naan, cauliflower rice and dollop of yogurt on the side.
Ingredients
- Garlic, fresh
2 clove
- Peppers Hot Red Chili Raw
1 pepper
- Ginger Root Raw
1 tbsp
- Salt, sea salt
0.5 tsp
- Black pepper, ground
0.25 tsp
- Onion, white, yellow or red, raw
0.5 cup
- Coconut oil
2 tbsp
- Cinnamon Stick
1 piece
- Bay Leaf
2 leaf
- Cardamom pods, whole (For flavor only)
10 piece
- Garam masala
1 tsp
- Cloves, ground
0.13 tsp
- Cumin, ground
1 tsp
- Coriander Seed Ground
1 tsp
- Chicken Thighs (Skinless & Boneless)
400 g
- Red pepper
1 small
- Tomato, canned
200 g
- Greek yogurt, plain, nonfat
2 tbsp
- Cilantro Or Coriander Leaves Fresh Or Raw Herb
2 tbsp