Rachel Mac's Low-Carb Chicken Curry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Rachel Mac's Low-Carb Chicken Curry calories by ingredient
Number of Servings: 4
Ingredients
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16 oz (1 lb) chicken breast, organic is best
1/2 c. coconut milk
10 oz frozen spinach, defrosted and squeezed dry
1/2 large (or 1 small) onion, finely chopped
4 Tbsp curry powder
1 oz cashews, chopped
2 Tbsp macadamia nut oil (or coconut oil)
Directions
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.
Member Ratings For This Recipe
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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
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SHAHAB13
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DAIZYSTARLITE
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STARSHIP001