Caribbean Chicken Curry

A delicious free-from keto Chicken Caribbean Curry is the perfectdinner served with or without the rice. This recipe is so simple to prepare and cooking it is just as easy as preparing it. Our curry has the likeness of Jalfrezi and according to our fans it’s incredibly tasty.

Our curry calls for the simplest but natural ingredients. Using fresh ingredients is never boring, and as always food is tastier. Also, when you make your own curries, you know exactly what’s in it.

We underestimate our chemical consumption in food today. Avoiding ready made meals, processed foods, and convenience foods is a choice. Preparing your own sauces and meals isn’t that difficult and takes no more time, it’s critical to good health and healing.


And here you have it…a delicious simple curry. Traditionally, curry is served with Basmati rice and Naan bread. However, if you’re on the keto diet, then adding carbs will be something you’ll be wanting avoid. An alternative to rice is cauliflower rice which many people love. If you’re making caulifower rice, blend until it resembles fine grains of rice. Put it in a Pyrex bowl, then pour boiling water over it. Let it sit for a couple of minutes before serving with your curry.

Cooking with a few simple ingredients that takes no longer to make than using a jar of curry sauce from the supermarket. No chemicals, no additives, no preservatives. You made it, you know what’s in it. Totally chemical free, totally healthy and tastes amazing!

Use good quality organic spices and oils, never vegetable oil or rapeseed oil, and the quality of your spices makes all the difference.


Nutritional calculations are per person, are rounded off estimates and exclude optional extras. The rice in this recipe has not been included. If you use other ingredients or quantities, the results can’t be guaranteed.

Kitchen Tools: Hand Blender, Saute Pan for the curry, Saucepan for the rice.

Prep: 10 min
30 min
Servings: 4

G. Carbs: 13g
N. Carbs: 10g
Freezable: Yes

Protein: 49g
Fat: 27g

Kcal: 490
Difficulty: Easy



  • 1 tsp Mild or Medium Chilli Paste
  • 1 tsp Garam Masala

  • 4 tbsp Medium Curry Powder
  • 1/2 – 1 inch Fresh Ginger
  • 4 Garlic Cloves
  • 1 tbsp Tomato Puree
  • 1 large Red Onion
  • 1 x 400g Canned Coconut Milk (Biona is a good choice)
  • Pinch of Himalayan Salt

Other Ingredients:

  • 2 tsp Cumin Seeds

  • 6-8 Green Cardamon Pods

  • 2 tbsp Coconut Oil

  • 400g-500g Diced Chicken

  • 250g Wholegrain Basmati Rice (or Cauliflower Rice)



  • To make the puree, blend the puree ingredients to a creamy paste.
  • Add the diced chicken and cardamon pods.
  • Mix well, then put in the refridgerator and leave for a few hours or over night.
  • Melt coconut oil and sizzle cumin seeds for 2 minutes or wait for the seeds to pop.
  • Add diced chicken and puree mix.
  • Cook for 30 minutes on a low to medium setting with the lid off to help reduce the liquid.
  • Meanwhile cook the rice according to the manufacturers instructions.
  • Serve with naan and enjoy!