Keto Chicken Saag
Elevate your weeknight dinner rotation with this irresistibly flavorful Keto Chicken Saag recipe—a low-carb twist on the classic Indian dish! Tender, bite-sized chicken pieces simmer in a creamy spinach and coconut milk sauce, enriched with aromatic spices like garam masala, turmeric, and cumin. Fresh ginger and garlic lend bold, savory notes, while a touch of lemon juice brightens the dish with fresh acidity. The pureed spinach base not only delivers vibrant color but packs a nutrient-rich punch, making this dish wholesome and keto-friendly. Quick to prepare in just an hour, this recipe pairs beautifully with cauliflower rice or a crisp green salad, offering a satisfying, guilt-free meal that's perfect for healthy and hearty dining.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 10 oz fresh spinach
- 2 tbsp ghee or coconut oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 cup canned coconut milk, full fat
- 2 tbsp tomato paste
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.25 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp fresh cilantro, chopped for garnish
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat 1 tablespoon of ghee or coconut oil in a large pan over medium heat. Add the finely chopped onion and sauté until they are translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another 2 minutes to release their flavors.
Add the chicken pieces to the pan and cook until lightly browned on all sides, about 6-8 minutes.
Meanwhile, blanch the spinach in boiling water for 1 minute, then quickly transfer it to a bowl of ice water to stop cooking. Drain well and puree in a blender until smooth.
Add the coconut milk, tomato paste, garam masala, ground cumin, ground coriander, turmeric powder, cayenne pepper, salt, and black pepper to the pan. Stir well to combine.
Pour in the pureed spinach and stir well with the spice and chicken mixture. Cook for an additional 10-15 minutes on medium heat, allowing the flavors to meld and the sauce to thicken.
Adjust seasoning with more salt and pepper to taste if necessary.
Stir in the lemon juice right before serving to add a touch of acidity.
Garnish with freshly chopped cilantro and serve hot. This dish pairs perfectly with cauliflower rice or a simple green salad for a complete keto-friendly meal.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.7 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 469 mg | 36% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2543 mg | 54% | |
*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.
