Low Carb Savory Curried Chicken

Indulge in the rich, aromatic flavors of this Low Carb Savory Curried Chicken, a satisfying one-pan meal that's perfect for weeknight dinners or meal prep. Succulent bite-sized chicken breasts are simmered in a luscious coconut milk and chicken broth base, infused with the bold warmth of curry powder, garlic, and ginger. Fresh baby spinach adds a burst of color and nutrients, while a finishing squeeze of lime juice and a sprinkle of chopped cilantro brighten the dish with a tangy, herbaceous kick. Ready in under 45 minutes, this low-carb and gluten-free recipe offers a hearty yet healthy option that's as comforting as it is easy to make. Perfect for anyone following a keto or low-carb lifestyle, it's a must-try for curry lovers looking for a wholesome twist!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Begin by preparing the chicken breasts. Cut each breast into bite-sized pieces, ensuring even sizing for consistent cooking.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger to the skillet, stirring frequently, and cook for another 2 minutes until fragrant.

Step 4

Stir in the curry powder, cooking for 1 minute to allow the spices to release their aroma, making sure it does not burn.

Step 5

Add the chicken pieces to the skillet, searing them for 2-3 minutes on each side until they are lightly browned.

Step 6

Pour in the coconut milk and chicken broth, stirring well to combine and scrape any bits off the bottom of the skillet.

Step 7

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.

Step 8

Uncover the skillet and stir in the baby spinach, allowing it to wilt into the mixture for 2-3 minutes.

Step 9

Once the spinach is wilted, remove the skillet from the heat and stir in the lime juice and chopped cilantro.

Step 10

Adjust seasoning with more salt or lime juice if necessary. Serve the curried chicken hot, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(1153.0g)

Amount per serving	% Daily Value*
Calories	1038.3

Total Fat 41.4g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 286mg	0%
Sodium 7343.0mg	0%
Total Carbohydrate 48.5g	0%
Dietary Fiber 5.5g	0%
Total Sugars 25.4g
Protein 114.7g	0%

Vitamin D 0IU	0%
Calcium 194.8mg	0%
Iron 14.9mg	0%
Potassium 810.5mg	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: 36.3%

Protein: 44.7%

Carbs: 18.9%