Low Carb Chicken and Sweet Potato Curry

Satisfy your cravings for comfort food while staying on track with this flavorful Low Carb Chicken and Sweet Potato Curry. Packed with tender chicken breast, hearty sweet potatoes, and a velvety coconut milk base, this one-pot wonder delivers a deliciously creamy and nourishing meal. Aromatic spices like curry powder, ginger, and garlic infuse each bite with bold, warming flavors, while nutrient-rich spinach and a zesty lime finish take it to the next level. Perfect for meal prep or a wholesome family dinner, this recipe strikes the balance between indulgent and healthy, with minimal prep and cook time making it a weeknight favorite.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by peeling and dicing the sweet potatoes into 1-inch cubes. Set aside.

Step 2

Dice the onion and finely mince the garlic cloves and ginger.

Step 3

Cut the chicken breast into bite-sized pieces.

Step 4

In a large pot, heat the coconut oil over medium heat.

Step 5

Add the onion and sauté until translucent, about 5 minutes.

Step 6

Stir in the garlic and ginger; cook for an additional 1-2 minutes until fragrant.

Step 7

Add the curry powder to the mixture and stir well, allowing the spices to toast for a minute.

Step 8

Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Cook until the chicken is browned on all sides.

Step 9

Pour in the coconut milk and chicken broth, and then add the diced sweet potatoes.

Step 10

Stir to combine, and bring the mixture to a gentle simmer.

Step 11

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.

Step 12

Add the spinach to the pot and stir until wilted.

Step 13

Season the curry with salt and black pepper.

Step 14

Chop the cilantro and sprinkle over the curry just before serving.

Step 15

Serve the curry hot with a squeeze of fresh lime juice over the top.

Nutrition Facts

Serving size	(1910.0g)

Amount per serving	% Daily Value*
Calories	2316.7

Total Fat 145.2g	0%
Saturated Fat 112.9g	0%
Polyunsaturated Fat 3.1g
Cholesterol 430mg	0%
Sodium 8502.9mg	0%
Total Carbohydrate 115.9g	0%
Dietary Fiber 16.3g	0%
Total Sugars 36.6g
Protein 162.2g	0%

Vitamin D 0IU	0%
Calcium 397.9mg	0%
Iron 29.7mg	0%
Potassium 3832.0mg	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: 54.0%

Protein: 26.8%

Carbs: 19.2%