Low Carb Palak Chicken
Elevate your weeknight dinner game with this flavorful and nutritious **Low Carb Palak Chicken**, a wholesome twist on the classic Indian dish. Tender chicken breast is simmered in a luscious, spiced spinach puree, offering a creamy, vibrant curry without the carb overload. This high-protein, low-carb recipe packs in the goodness of fresh spinach, aromatic spices like cumin, turmeric, and garam masala, and a rich optional swirl of fresh cream for added indulgence. Perfectly balanced in flavor, this gluten-free dish is ideal for quick, healthy meals, taking just 15 minutes of prep and 30 minutes to cook. Serve it on its own, or pair it with a low-carb side like cauliflower rice for a satisfying, guilt-free feast. Your taste buds—and waistline—will thank you!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 200 grams Fresh spinach
- 1 medium Onion
- 1 medium Tomato
- 3 units Garlic cloves
- 1 inch piece Ginger
- 2 units Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cream (optional)
- 2 tablespoons Oil
- 1 teaspoon Salt
- 100 ml Water
- 2 tablespoons Cilantro
Instructions
Rinse and chop the spinach leaves, then blanch them in boiling water for 2-3 minutes. Drain and puree the spinach in a blender, setting it aside for later use.
Cut the chicken breast into bite-sized pieces and set aside.
Finely chop the onion, tomato, garlic, ginger, and green chilies.
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions to the pan and sauté until they become golden brown.
Add garlic, ginger, and green chilies, continue to sauté for another 2 minutes until fragrant.
Mix in the chopped tomato, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil begins to separate.
Add the chicken pieces and sauté until they are fully coated with the spice mixture.
Pour in the water, cover the pan, and let the chicken simmer on low heat for about 10 minutes, or until it is thoroughly cooked.
Once the chicken is cooked, stir in the spinach puree and allow it to cook for another 5 minutes.
If desired, stir in fresh cream to make the sauce richer and creamier.
Sprinkle garam masala over the dish and mix well. Cook for an additional 2 minutes.
Garnish with fresh cilantro and serve hot.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 5366 mg | 233% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 20.2 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2269 mg | 48% | |
*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.
