Low Carb Savory Curried Chicken
Elevate your dinner menu with this Low Carb Savory Curried Chicken recipe—a creamy, aromatic dish that's loaded with vibrant flavors and wholesome goodness. Tender bite-sized chicken pieces are simmered in a luscious coconut milk sauce infused with curry powder, fresh ginger, and garlic, creating a rich, satisfying meal without the carbs. Baby spinach adds a nutritious touch, while lime juice and cilantro lend a refreshing burst of flavor. This one-pan meal is perfect for busy weeknights, ready in just 45 minutes from prep to plate! Serve it as a standalone dish or pair with cauliflower rice for a complete low-carb feast. A delightful medley of spices and textures, this keto-friendly curried chicken is a must-try for anyone craving bold, savory flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole chicken breasts
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 tablespoons curry powder
- 1 cup coconut milk
- 1 cup, low-sodium chicken broth
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped cilantro
- 1 whole, juiced lime
Instructions
Begin by preparing the chicken breasts. Cut each breast into bite-sized pieces, ensuring even sizing for consistent cooking.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet, stirring frequently, and cook for another 2 minutes until fragrant.
Stir in the curry powder, cooking for 1 minute to allow the spices to release their aroma, making sure it does not burn.
Add the chicken pieces to the skillet, searing them for 2-3 minutes on each side until they are lightly browned.
Pour in the coconut milk and chicken broth, stirring well to combine and scrape any bits off the bottom of the skillet.
Season the mixture with salt and black pepper, then bring to a gentle simmer. Cover the skillet and let it cook for another 15 minutes, or until the chicken is cooked through.
Uncover the skillet and stir in the baby spinach, allowing it to wilt into the mixture for 2-3 minutes.
Once the spinach is wilted, remove the skillet from the heat and stir in the lime juice and chopped cilantro.
Adjust seasoning with more salt or lime juice if necessary. Serve the curried chicken hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 7343 mg | 319% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 25.4 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 810 mg | 17% | |
*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.
