Low Carb Coconut Curry Chicken

Transform dinner into a comforting, flavor-packed experience with this Low Carb Coconut Curry Chicken recipe. Featuring tender bites of sautéed chicken thighs in a lush, creamy coconut milk sauce infused with fragrant curry powder, garlic, and ginger, this dish is as nourishing as it is satisfying. Bright red bell peppers and fresh spinach add a pop of color and nutrients, while a squeeze of lime and a sprinkle of cilantro bring everything to life with zesty freshness. Ready in just 45 minutes, this low-carb masterpiece is perfect for those craving bold flavors without the extra carbs. Serve it as a standalone meal or pair it with cauliflower rice for a complete, guilt-free dinner!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Start by preparing the chicken: Dice the chicken thighs into bite-sized pieces and set aside.

Step 2

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.

Step 3

Add the minced garlic and ginger to the pan, and sauté for another minute until fragrant.

Step 4

Stir in the red bell pepper slices and sauté for 2-3 minutes until they begin to soften.

Step 5

Sprinkle the curry powder over the vegetables, stirring well to coat them evenly.

Step 6

Add the diced chicken pieces into the skillet. Cook the chicken, stirring occasionally, until it is browned on all sides, about 6-8 minutes.

Step 7

Pour the coconut milk and chicken broth into the skillet. Stir everything to combine and bring the mixture to a gentle simmer.

Step 8

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.

Step 9

Add the spinach leaves to the pan and stir them into the curry until they are wilted, about 2-3 minutes.

Step 10

Season the curry with salt and black pepper, adjusting to taste.

Step 11

Remove the curry from heat, and stir in the chopped cilantro.

Step 12

Serve the coconut curry chicken hot, garnished with additional cilantro if desired, and lime wedges on the side for squeezing.

Nutrition Facts

Serving size	(1559.7g)

Amount per serving	% Daily Value*
Calories	1501.5

Total Fat 80.0g	0%
Saturated Fat 37.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 6349.7mg	0%
Total Carbohydrate 68.6g	0%
Dietary Fiber 10.1g	0%
Total Sugars 39.1g
Protein 127.9g	0%

Vitamin D 31.8IU	0%
Calcium 279.8mg	0%
Iron 17.8mg	0%
Potassium 2626.5mg	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: 47.8%

Protein: 34.0%

Carbs: 18.2%