Keto Chicken and Sweet Potato Curry

Indulge in the creamy, flavorful goodness of this Keto Chicken and Sweet Potato Curry, a low-carb twist on a comforting classic. Juicy seared chicken breast joins tender cubes of nutrient-packed sweet potato, zucchini, and vibrant spinach leaves, all simmered to perfection in a rich, aromatic coconut milk and curry powder sauce. The dish is brought to life with fragrant garlic, ginger, and a sprinkle of fresh cilantro for a burst of freshness in every bite. Ready in just 50 minutes, this one-pan wonder is perfect for busy weeknights and hearty enough to satisfy the entire family. Packed with wholesome ingredients, bold flavors, and keto-friendly ingredients, this curry is as nutritious as it is delicious. Pair it with cauliflower rice or enjoy it as is for a satisfying, guilt-free meal!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 600 g Chicken breast, boneless and skinless
• 200 g Sweet potato, diced into 1-inch cubes
• 2 tbsp Coconut oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tbsp Ginger, grated
• 2 tbsp Curry powder
• 400 ml Coconut milk, full-fat
• 250 ml Water
• 1 medium Zucchini, sliced into half moons
• 100 g Spinach leaves
• 1 tsp Salt
• 0.5 tsp Black pepper, freshly ground
• 2 tbsp Fresh cilantro, chopped

Directions

Step 1

Start by prepping the ingredients. Dice the chicken breast into 1-inch pieces. Peel and dice the sweet potatoes. Finely chop the onion and mince the garlic.

Step 2

Heat a large pan or skillet over medium heat and add 1 tablespoon of coconut oil. Once melted, add the chicken pieces. Sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of coconut oil and reduce the heat to medium-low. Add the chopped onion and sauté until it becomes translucent, about 3 minutes.

Step 4

Add the minced garlic and grated ginger to the onions and cook for an additional minute until fragrant.

Step 5

Stir in the curry powder, allowing it to blend with the aromatics for about 30 seconds.

Step 6

Add the diced sweet potatoes to the pan, stir well, then pour in the coconut milk and water. Increase the heat to medium-high and bring to a gentle simmer.

Step 7

Return the chicken pieces to the pan, making sure they are submerged in the sauce. Cover the pan and cook for 15 minutes, or until the sweet potatoes are tender.

Step 8

Add the sliced zucchini to the curry and cook uncovered for an additional 5 minutes.

Step 9

Stir in the spinach leaves, allowing them to wilt into the curry.

Step 10

Season with salt and freshly ground black pepper to taste.

Step 11

Garnish the curry with fresh chopped cilantro before serving.

Nutrition Facts

Serving size	(1930.3g)

Amount per serving	% Daily Value*
Calories	2461.3

Total Fat 147.4g	0%
Saturated Fat 113.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 510mg	0%
Sodium 7162.7mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 21.0g	0%
Total Sugars 30.2g
Protein 204.4g	0%

Vitamin D 78IU	0%
Calcium 385.2mg	0%
Iron 32.7mg	0%
Potassium 4561.3mg	0%

*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.

Source of Calories

Fat: 53.0%

Protein: 32.7%

Carbs: 14.3%