Low Carb Coconut Curry Chicken
Experience the rich, exotic flavors of this Low Carb Coconut Curry Chicken, a tantalizing blend of fragrant spices and creamy coconut milk that's perfect for a hearty yet healthy meal. Tender chicken thighs are simmered to perfection with red bell pepper, spinach, and aromatic ingredients like garlic, ginger, and curry powder, creating a flavorful dish that’s low in carbs but big on taste. Finished with a touch of fresh cilantro and a burst of lime juice, this one-pan recipe is ideal for busy weeknights or a cozy dinner at home. Ready in just 45 minutes, it’s a satisfying, gluten-free option that pairs wonderfully with cauliflower rice or on its own as a complete meal.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 medium Red bell pepper, sliced
- 2 tablespoons Curry powder
- 1 can (13.5 ounces) Coconut milk
- 1 cup Chicken broth
- 2 cups Spinach leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Cilantro leaves, chopped
- 1 Lime, quartered
Instructions
Start by preparing the chicken: Dice the chicken thighs into bite-sized pieces and set aside.
In a large pan or skillet, heat the coconut oil over medium heat. Add the onions and sauté until they become soft and translucent, about 3-4 minutes.
Add the minced garlic and ginger to the pan, and sauté for another minute until fragrant.
Stir in the red bell pepper slices and sauté for 2-3 minutes until they begin to soften.
Sprinkle the curry powder over the vegetables, stirring well to coat them evenly.
Add the diced chicken pieces into the skillet. Cook the chicken, stirring occasionally, until it is browned on all sides, about 6-8 minutes.
Pour the coconut milk and chicken broth into the skillet. Stir everything to combine and bring the mixture to a gentle simmer.
Reduce the heat to low and let the curry simmer for about 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Add the spinach leaves to the pan and stir them into the curry until they are wilted, about 2-3 minutes.
Season the curry with salt and black pepper, adjusting to taste.
Remove the curry from heat, and stir in the chopped cilantro.
Serve the coconut curry chicken hot, garnished with additional cilantro if desired, and lime wedges on the side for squeezing.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6350 mg | 276% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 39.1 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 280 mg | 22% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2626 mg | 56% | |
*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.
