Keto Chicken and Sweet Potato Curry
Dive into the rich, creamy flavors of Keto Chicken and Sweet Potato Curry, a low-carb twist on a classic comfort dish that’s both hearty and wholesome. Tender chicken breast, nutrient-packed sweet potatoes, and vibrant zucchini are simmered to perfection in a fragrant coconut milk curry infused with garlic, ginger, and aromatic spices. This one-pan recipe is ideal for busy weeknights, delivering a satisfying and healthy meal in just under an hour. Balanced with a touch of sweetness from the sweet potatoes and finished with fresh spinach and cilantro, it’s a perfect blend of bold flavors and nutritious ingredients. Whether you're following a keto lifestyle or just craving a delicious gluten-free dinner, this curry will quickly become a family favorite.
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Recipe Information
Ingredients
- 600 g Chicken breast, boneless and skinless
- 200 g Sweet potato, diced into 1-inch cubes
- 2 tbsp Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tbsp Ginger, grated
- 2 tbsp Curry powder
- 400 ml Coconut milk, full-fat
- 250 ml Water
- 1 medium Zucchini, sliced into half moons
- 100 g Spinach leaves
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Fresh cilantro, chopped
Instructions
Start by prepping the ingredients. Dice the chicken breast into 1-inch pieces. Peel and dice the sweet potatoes. Finely chop the onion and mince the garlic.
Heat a large pan or skillet over medium heat and add 1 tablespoon of coconut oil. Once melted, add the chicken pieces. Sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil and reduce the heat to medium-low. Add the chopped onion and sauté until it becomes translucent, about 3 minutes.
Add the minced garlic and grated ginger to the onions and cook for an additional minute until fragrant.
Stir in the curry powder, allowing it to blend with the aromatics for about 30 seconds.
Add the diced sweet potatoes to the pan, stir well, then pour in the coconut milk and water. Increase the heat to medium-high and bring to a gentle simmer.
Return the chicken pieces to the pan, making sure they are submerged in the sauce. Cover the pan and cook for 15 minutes, or until the sweet potatoes are tender.
Add the sliced zucchini to the curry and cook uncovered for an additional 5 minutes.
Stir in the spinach leaves, allowing them to wilt into the curry.
Season with salt and freshly ground black pepper to taste.
Garnish the curry with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 7163 mg | 311% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 30.2 g | ||
| Protein | 204.4 g | 409% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 385 mg | 30% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 4561 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
