Keto Palak Chicken
Indulge in the rich, flavorful delight of Keto Palak Chicken, a low-carb twist on a classic Indian favorite. This dish combines tender, bite-sized pieces of chicken breast simmered in a creamy, spiced spinach puree, creating a dish that's as nutritious as it is delicious. Packed with aromatic spices like turmeric, cumin, coriander, and garam masala, every bite is a burst of vibrant flavor. Fresh spinach is the star of the show, blanched and pureed for a velvety green sauce, while heavy cream adds a luscious, keto-approved touch. Finished with a hint of zesty lemon and garnished with fresh cilantro, this one-skillet meal is perfect for weeknight dinners. Pair it with cauliflower rice or low-carb naan for a wholesome, satisfying keto feast that's big on taste and low on carbs.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 250 grams Fresh spinach leaves
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 Garlic cloves
- 1 inch Ginger
- 2 Green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 100 milliliters Heavy cream
- to taste Salt
- 2 tablespoons Lemon juice
- 2 tablespoons Cilantro leaves
Instructions
Wash and pat dry the chicken breasts. Cut them into bite-sized pieces and set aside.
Rinse the spinach leaves thoroughly and blanch them in hot water for about 2 minutes. Drain and immediately transfer them to ice-cold water to retain their green color. Puree the spinach in a blender to a smooth consistency and set aside.
Finely chop the onion, garlic, and ginger. Slice the green chilies.
In a large skillet, heat the coconut oil over medium heat. Once hot, add the chopped onions and sauté until translucent.
Add the garlic, ginger, and green chilies to the skillet and continue to sauté until the raw aroma of the garlic disappears, about 2-3 minutes.
Add the turmeric powder, cumin powder, coriander powder, and salt. Stir well to mix the spices with the onion mixture.
Add the chicken pieces to the skillet and cook until they turn white and are no longer pink inside, stirring occasionally.
Pour in the pureed spinach and mix well with the chicken. Let it simmer for about 5 minutes, allowing the flavors to meld together.
Lower the heat and stir in the heavy cream, cooking gently for another 5 minutes. Adjust salt as needed.
Sprinkle garam masala over the dish, give it a final stir, and turn off the heat.
Squeeze lemon juice over the Palak Chicken before serving and garnish with chopped cilantro leaves.
Serve hot along with a side of cauliflower rice or keto-friendly bread.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 14.0 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3780 mg | 80% | |
*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.
