This low carb version of Bangalore Chicken Curry is a super easy. A rotisserie chicken helps this dish cook in 30 minutes.
Now, on to the post…
With two young children and working full-time on my blog, I am not above making things easy on myself. This is one such recipe. With a few tweaks I was able to bring the combined prep and cook time to 30 minutes without sacrificing flavor.
In my house, we like a lot of spice. I don’t mean spice as in burn your mouth down and bring out the soppapillas and honey kind of spice, I mean flavorful combinations of herbs and spices that contribute to complex flavor. Some of the most interesting flavors to me, are found in Thai and Indian Cuisines, especially in curries.
Low Carb Bangalore Chicken Curry
I adapted this recipe from one of my favorite cookbooks Complete Indian, by Hamlyn. I have spent countless hours looking at the pictures of delicious Indian curries, chutneys, and desserts in this book. I have hand written notes in the margins on at least half of the pages; notes where I have made changes to simplify a recipe or where I have attempted to lower the carbs, or both.
I make this recipe for Bangalore Chicken Curry, all different ways; with whole cut-up chicken, chicken thighs, boneless-skinless chicken breast and this time with rotisserie chicken. This small change results in the curry being ready in about 30 minutes while requiring a minimum amount of work.
The beauty of the recipe is that it works with all kinds of peppers, too. I’ve used bell peppers, serranos, poblano and a combination of mild and spicy varieties. Sometimes I leave them uncooked, and other times I char the peppers, removing the outer skin — it adds a nice smokey flavor. Which ever combination of chicken and peppers you decide to use, I’m sure you will love this Bangalore Chicken Curry as much as my family does.
Other Delicious Indian Curries
I have several low carb and keto Indian Curry recipes on the blog. If you like green curries my easy Keto Chicken Curry is an authentic recipe from Asha in southern India. If you like beef, you’ll love the Beef Keema and Beef Curry with Winter Vegetables. For vegetarians, a delicious keto Egg Curry will do the trick!
Keto Bangalore Chicken Curry
- 1 large rotisserie chicken cut into pieces (if using small chickens, use two)
- 1/4 cup ghee or melted butter
- 1 cup onion, sliced (4 oz)
- 2 medium garlic cloves, sliced
- 13.5 oz full-fat coconut milk (divided use)
- 1 tsp Better Than Bouillon Chicken Base
- 1/2 tsp salt
- 1 tbsp fresh lemon juice
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 med bell peppers (or 8-10 oz of your favorite green peppers)
- 1/2 cup chopped fresh cilantro
Cut The Rotisserie Chicken Into Pieces
- Cut the rotisserie chicken into pieces. It should be so tender that the legs pull off. If not, locate the joint where the leg joins the body and sever the tendons with a sharp knife. Set the legs in the serving dish. Locate the joint where the wings meet the body and cut the tendons, releasing the wings from the body. Stand the carcass up and with kitchen shears or a chef's knife, cut the back of the chicken from the carcass leaving the breast meat on the breast bone. Put the breast upside down on the cutting board and with your knife, give a good downward thrust between the chicken breasts, separating them into two halves. Place all of the chicken in the serving dish. Discard the back bone or save for bone broth.
- Place a large skillet or dutch oven over medium heat. Slice the onions and the garlic. When the pan is hot, add the ghee (or oil) and onions. Sauté for 5-7 minutes until the onions are soft and beginning to brown.
- While the onions cook, make the masala: Seed the peppers then roughly chop and add them to a blender. Chop the cilantro and add it to the blender - stems and all. Add about 1/3 cup of coconut milk and pulse until the mixture resembles a thick, chunky paste.
- Add the spices and garlic to the pan and cook for 1 minute. Add the masala and cook, stirring frequently, until the fragrance mellows - about 3 minutes. Add the remaining coconut milk, bouillon, and salt to the pan, stirring thoroughly.
- Put the chicken in the sauce and turn to coat with a pair of tongs. Cover and turn the heat to low, simmering gently for about 10 minutes. Now would be the time to start some cauliflower rice.
- Uncover the curry, remove the chicken to the serving dish and add the lemon juice to the pan. Taste for seasoning and adjust. Pour sauce over the chicken and serve.
- Serve over cauliflower rice.
- Serves 6 people at 7.7g net carbs, each.