Low Carb Yellow Chicken Curry

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    40 min

Low Carb Yellow Chicken Curry

A big bowl of yellow chicken curry will warm you right up on a chilly night! The complex flavors of curry are savory, earthy, spicy, and fragrant. With chunky bites of chicken, zucchini, and cauliflower, you won’t be left hungry either! This recipe requires the Carb Manager Yellow Curry Paste made in advance, but you may substitute with a store bought curry paste as well.

Jessica L.

  • Net Carbs

    7 g

  • Fiber

    1.9 g

  • Total Carbs

    8.9 g

  • Protein

    42.8 g

  • Fats

    28.3 g

459 cals

Low Carb Yellow Chicken Curry

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Chicken Breast, Skin Removed Before Eating

    Chicken Breast, Skin Removed Before Eating

    1 pound

  • Ghee


    2 tablespoon

  • Salt


    0.5 teaspoon

  • Onion Powder

    Onion Powder

    0.5 teaspoon

  • Keto Yellow Curry Paste

    Keto Yellow Curry Paste

    2-½ tablespoons

  • Coconut Milk

    Coconut Milk

    1 cup

  • Fish Sauce (nam Pla Or Nuoc Mam)

    Fish Sauce (nam Pla Or Nuoc Mam)

    ½ tablespoon

  • Zucchini


    5 ounce

  • Cauliflower, Raw

    Cauliflower, Raw

    4 ounce

  • Chicken Broth

    Chicken Broth

    4 cup

  • Basil


    15 leaf

Recipe Steps

steps 7

40 min

  • Step 1

    Prepare the chicken breast by chopping it all into 2-inch cubes.
    Step 1
  • Step 2

    Set a large soup pot over medium heat. Melt the ghee in the pot. Then, toss in the chopped chicken, salt, and onion powder.
    Step 2
  • Step 3

    Cook the chicken for 3-4 minutes or until it’s cooked on all sides. Stir the curry paste into the pot.
    Step 3
  • Step 4

    Cover the pot and let the chicken cook with the curry paste for another 3-4 minutes. Then, stir in the coconut milk and fish sauce. Cover the pot once more, and let the ingredients simmer on a low heat for 5 minutes.
    Step 4
  • Step 5

    Chop the zucchini and cauliflower. Toss these into the curry and gently stir in the chicken broth.
    Step 5
  • Step 6

    Cover the pot and bring the curry to a boil. Then, reduce the heat to a low simmer. Allow the soup to simmer and reduce with the lid on for 15-20 minutes. In the final 5 minutes of cooking, rip or chop the basil and stir it into the curry.
    Step 6
  • Step 7

    Enjoy hot!
    Step 7

Comments 4

  • Kaseannmarie

    Kaseannmarie 2 years ago

    If you want a nice curry sauce .. season chicken with garlic salt & some curry let sit in fridge for a few hrs. In heated pit melt ghee add i clove minced garlic & when soft add curry and stir you til Curry turns grainy then add meat Stir until all meat is coated and lower heat let cook until meat gives off some juices Add 2/3 tbs broth raise heat slightly Cook for 5 mins then slowly add coconut milk by tbs at a time to your taste Season to taste .. * this recipe need constant stirring and care it takes 12/15 mins to do

    • Lulupad

      Lulupad 2 years ago

      Very tasty. It’s not listed as a soup so I reduced the chicken broth to my taste and eliminated the fish sauce. I served the cauliflower rice on the side and did not add it to the recipe.

      • Jennifer

        Jennifer 4 years ago

        Lovely flavour , albeit the curry sauce is quite runny. We had cauliflower rice as a side dish which we then added to the curry which did help to thicken the sauce. We will be having this again.

        • Jenny

          Jenny 4 years ago

          Delicious, will be my go to curry