Low Carb Chicken and Sweet Potato Curry
Satisfy your cravings with this hearty and flavorful Low Carb Chicken and Sweet Potato Curry, a perfect balance of indulgence and nutrition. This recipe features tender chicken breast and sweet potatoes simmered in a creamy, spiced coconut milk sauce infused with aromatic garlic, ginger, and curry powder. Fresh spinach adds a nutrient-packed touch, while lime juice and cilantro brighten every bite. Made with low-sodium chicken broth and cooked with coconut oil, this dish is ideal for those seeking a wholesome, health-conscious meal that doesn’t skimp on taste. With just 20 minutes of prep time and simple instructions, this one-pot wonder is a convenient yet impressive choice for weeknight dinners. Enjoy this satisfying curry on its own or pair it with cauliflower rice for the ultimate low-carb delight!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 medium sweet potatoes
- 2 tablespoons coconut oil
- 1 large onion
- 3 garlic cloves
- 1 inch piece ginger
- 2 tablespoons curry powder
- 1 400 ml canned coconut milk
- 250 ml low-sodium chicken broth
- 100 grams spinach
- 1 bunch cilantro
- 1 lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by peeling and dicing the sweet potatoes into 1-inch cubes. Set aside.
Dice the onion and finely mince the garlic cloves and ginger.
Cut the chicken breast into bite-sized pieces.
In a large pot, heat the coconut oil over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger; cook for an additional 1-2 minutes until fragrant.
Add the curry powder to the mixture and stir well, allowing the spices to toast for a minute.
Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Cook until the chicken is browned on all sides.
Pour in the coconut milk and chicken broth, and then add the diced sweet potatoes.
Stir to combine, and bring the mixture to a gentle simmer.
Cover the pot and allow the curry to cook for 25-30 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
Add the spinach to the pot and stir until wilted.
Season the curry with salt and black pepper.
Chop the cilantro and sprinkle over the curry just before serving.
Serve the curry hot with a squeeze of fresh lime juice over the top.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8503 mg | 370% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 36.6 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 3832 mg | 82% | |
*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.
