Rachel Mac's Low-Carb Chicken Curry

5 of 5 (3)
member ratings
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


    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)


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.

Member Ratings For This Recipe

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    3 of 4 people found this review helpful
    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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    1 of 1 people found this review helpful
    I made the same thing and it was stunning. I just modified it a little by adding mushrooms (I love mushrooms), garlic and chick peas. It was wonderful :-) Recommends to everyone, either on low carb diet or not. - 7/3/13

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    yum - 9/22/19

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    Loved it!! The best low carb meal I've made so far. I added more spices and chick peas instead of cashews, and some cream to finish and thicken. Thank you!!! - 4/6/16