Rachel Mac's Low-Carb Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz (1 lb) chicken breast, organic is best1/2 c. coconut milk10 oz frozen spinach, defrosted and squeezed dry1/2 large (or 1 small) onion, finely chopped4 Tbsp curry powder1 oz cashews, chopped2 Tbsp macadamia nut oil (or coconut oil)
Cut the chicken into small cubes and cook it in a non-stick skillet sprayed with Pam. Separately, sautee onion in macadamia nut (or coconut) oil until translucent. Then, add spinach to the onion and cook another minute or two. Add the spinach/onion to the pan with chicken. Then, add the coconut milk and the curry powder and keep on medium heat, stirring frequently, until it's all hot. Garnish with chopped cashews. Serves four.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user RACHEL_MAC.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user RACHEL_MAC.
Nutritional Info Amount Per Serving
- Calories: 324.0
- Total Fat: 18.2 g
- Cholesterol: 65.7 mg
- Sodium: 118.5 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 4.3 g
- Protein: 30.6 g
Member Reviews
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KATK79
Made this last night with a few tweaks and it came out AMAZING! Started by adding a bit of fresh garlic and ginger in along with the onion, then cut the ammount of curry to 1 TBS, but added some paprika, tumeric, garam masala and cumin and red pepper. Used fage fat free yogurt instead. Amazing. - 5/26/11