Perfect Keto Chicken Pasanda Curry

While chicken is the obvious meat choice for this Keto chicken curry recipe, you may use any protein of your liking. The word pasanda actually refers to the preparation of the meat where the meat is traditionally pounded to flatten before adding to the sauce. Feel free to do this; however, it is not necessary, and you can just use ½-inch thick diced chicken pieces as demonstrated in this recipe. This Keto chicken pasanda curry is both creamy and fragrant with cumin and coriander. It is mildly spicy, making it family-friendly, or for those who don’t want a spicy Keto curry. Feel free to add more chili powder to taste if you prefer more heat.

Is curry Keto-friendly?

Yes! Curry can be very Keto friendly since the base can be made from onions, cream, and spices. You can use any main protein of choice, and serve it over cauliflower rice. As with everything, moderation is key.

Are there any ingredient substitutions?

If you are sensitive to coconut, or tree nuts, simply replace the coconut oil with ghee, butter, or another vegetable oil of choice. The addition of coconut flour and almond flour is used to help thicken the sauce, but both can be omitted entirely. Your curry sauce will just be slightly on the thinner side.

Can I adapt this recipe to other diets?

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

What can I serve with this curry?

Serve this curry with a side of cauliflower rice, and a sprinkling of the toasted almonds and cilantro over the top.

What can I use instead of Kashmiri chili powder?

The closest you can get to replicating the taste of the Kashmiri chili is by combining 1 teaspoon of regular paprika with a ¼ teaspoon of cayenne. The paprika tastes similar to the Kashmiri chili, while the cayenne pepper brings the spice.

Can I freeze this chicken Pasanda curry?

Yes, simply allow the chicken 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 a tablespoon of water at a time if it looks dry.