Best Keto Chicken Jalfrezi Curry

A Jalfrezi is typically a spicy curry made with green chilies, capsicums, onion, and tomatoes. Unlike any traditional curry, Jalfrezi is generally stir-fried instead of stewed. This gives the Keto chicken curry a thick texture instead of a soupy one like that of a regular Keto curry. For this Keto jalfrezi curry, marinated chicken pieces are fried with onion, capsicums, and Masala tomato spice paste to produce a dry, thick sauce that coats all the chicken pieces.

Is curry Keto?

Yes! Curry can be suitable for a Keto diet since the base is made from onions, tomatoes, and spices. You can use any main protein of choice, and serve it over cauliflower rice. As with anything Keto, moderation is key.

What kind of chicken should I use?

For this curry recipe, chicken breast is best, however, you can also use skinless and boneless chicken thighs.

Are there any ingredient substitutions?

Substitute chicken with paneer cheese for a vegetarian option, or try lamb, beef, prawns, or pork if you like. You can use passata tomato sauce instead of the canned chopped tomatoes; just ensure it is plain and unsweetened. It is not imperative to have a smooth tomato sauce in order to make this dish, it is just for texture, and the taste will be the same if you use regular canned chopped tomatoes. If you are sensitive to coconut, you may use ghee or any other neutral vegetable oil of choice.

Can I adapt this recipe to other diets?

This dish is naturally gluten-free, and you can easily make this curry vegan by substituting the chicken for tofu, cauliflower florets, or paneer cheese for vegetarian.

What can I serve with this curry?

Serve this Jalfrezi curry with a side of cool Raita, cauliflower rice, or Keto Naan Bread. Don't forget to garnish with fresh cilantro over the top!

Can I freeze this chicken Jalfrezi curry?

Yes, simply allow the curry to cool to room temperature before transferring it to a freezer-safe airtight container and storing it in the freezer for up to 3 months. Defrost it in the fridge overnight, and reheat in a saucepan set over medium heat, occasionally stirring, until the chicken is piping hot throughout. Add 1 tablespoon of water at a time if it looks dry.