A creamy chicken curry without tomatoes, with cauliflower and carrots simmered in a coconut milk sauce scented with turmeric, paprika, nigella seeds and cardamom.
Strips of chicken thigh cook in a thick coconut milk sauce, golden with turmeric and spiced with paprika. The red onions soften, the cauliflower soaks up the sauce, the carrots add splashes of orange and the nigella seeds bring a peppery note. This creamy version skips the tomatoes and lets the vegetables simmer in the sauce; allow 25 minutes. Find this recipe among my keto main dishes.
What is this creamy chicken curry?
In everyday cooking, the word curry refers to an aromatic stew whose sauce relies largely on spices. Here, coconut milk for cooking forms the base: it coats the chicken, envelops the vegetables and incorporates the juices from the red onions sautéed in oil. Thigh fillets cut into strips cook quickly and stay tender.
The balance comes from four individually chosen spices. Turmeric brings a golden color and earthy notes, paprika a gentle warmth, nigella seeds a bitter, peppery accent, and cardamom a camphorous, citrusy aroma. The cauliflower and carrots cook directly in the sauce, becoming tender but retaining some bite, and fresh cilantro is added at the end, once plated.
The origins of this version
This variation follows a simple idea: a creamy chicken curry without tomatoes, with vegetables cooked in the sauce and spices measured out individually. Nigella seeds and cardamom replace a ready-made curry blend and provide more distinct aromas. The dish evokes Indian cuisine without following any specific recipe; it is deliberately an adaptation.
Thigh fillets are well suited to cooking in a sauce, staying more tender than lean cuts. Cut into small strips, they cook evenly: the chicken is first seared over high heat, then the heat is lowered before adding the garlic and spices, and the coconut milk then needs gentle cooking to stay smooth.
Compared with the classics, this version is simply one of many variations. Chicken korma takes a similarly mild, creamy approach, while chicken tikka masala, with its tomatoes and spices, goes in a very different direction. With the quantities listed, the dish contains 32 g of net carbs per serving and remains moderate in carbohydrates; leaving out tomatoes also aligns with a low-histamine diet, without guaranteeing individual tolerance.
The main ingredients
The four chicken thigh fillets, ideally organic and free-range, provide tender meat that holds up well when cooked in a sauce; cut into strips, they become coated in the spiced coconut milk. Two tablespoons of coconut oil serve as the cooking fat, softening the three red onions and helping the spices release their aroma. Three garlic cloves, pressed in once the heat has been lowered, add depth without bitterness.
The 300 g of cauliflower florets absorb the sauce while holding their shape, and the 150 g of carrots, cut into roughly 3 cm pieces, cook evenly and add splashes of orange. The 400 ml of coconut milk for cooking, richer than a plant-based drink, form the creamy base and provide a stable texture.
For the spices, use three teaspoons of turmeric for a golden hue, three of paprika for gentle warmth (omit for a strictly paleo version), two of nigella seeds and two of ground cardamom. Nigella, often sold as black cumin, is the seed of Nigella sativa, with a peppery, slightly bitter flavor, and should not be confused with ordinary cumin. For a deeper, smoky note, black cardamom offers a very different flavor profile. Two optional handfuls of fresh cilantro are added at the last moment.
Cooking tips and serving
Allow 25 minutes. After adding the coconut milk, cook for 15 minutes for vegetables that still have some firmness, or 20 minutes for a more tender texture: the chicken should be cooked through, the sauce should coat the spatula and the cauliflower should hold its shape. A large PFAS-free skillet works well, as does a cast-iron skillet.
When serving, add fresh cilantro to each plate. Rice goes well with the sauce but increases the carbohydrates; for a paleo meal, pan-fried sweet potatoes or pumpkin purée are options. Cool leftovers quickly and reheat gently, as a vigorous boil reduces the coconut milk and makes the sauce less smooth. If you are sensitive to histamine, eat the dish immediately after cooking or freeze it promptly in portions; reheating does not destroy histamine that has already formed.
For the simplest version, here is my chicken curry.
You can find other similar dishes among my low-carb recipes.
Creamy Chicken Curry
Ingredients
- 4 chicken thigh fillets organic, free-range
- 2 tablespoons coconut oil
- 3 red onions
- 3 cloves garlic
- 300 g cauliflower
- 150 g carrot
- 3 teaspoons ground turmeric
- 3 teaspoons paprika
- 2 teaspoons nigella seeds black cumin
- 2 teaspoons ground cardamom
- 400 ml coconut milk 1 can
Optional
- 2 handfuls fresh cilantro
Instructions
- Heat the oil in the frying pan. Sauté the onion.2 tablespoons coconut oil, 3 red onions
- Cut the chicken thighs into small strips (with a knife or scissors) and add them to the pan. Sear over fairly high heat, then reduce the heat.4 chicken thigh fillets
- Crush the garlic in a garlic press and add it along with the spices.3 cloves garlic, 3 teaspoons ground turmeric, 3 teaspoons paprika, 2 teaspoons nigella seeds, 2 teaspoons ground cardamom
- Wash and grate the carrot and add it in pieces (about 3 cm).150 g carrot
- Break or cut the cauliflower into pieces and wash it in a colander. Add it to the pan.300 g cauliflower
- Add the coconut milk. Let everything cook for 15 minutes for crisp vegetables or 20 minutes for more tender vegetables.400 ml coconut milk
- Add the fresh cilantro at the end, just before serving or directly onto each plate.2 handfuls fresh cilantro
