Description
This is such an easy and fast recipe that can be thrown together in only 10 minutes. Why settle for ordinary, when you can have something special, even on a work night? Recipe can be easily increased for multiple servings, if desired. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten-free, dairy-free.
Ingredients
- 3 ounces, weight Cooked Chicken Thigh Meat
- 1 Tablespoon Coconut Oil
- 1 Tablespoon Yellow Onion, Diced
- 1 teaspoon Patak’s Original Mild Curry Paste
- ¼ cups Aroyo-D Coconut Cream (not Coconut Milk)
- 2 cups Baby Spinach Leaves
- 1 teaspoon Slivered Almonds
Preparation
Cut chicken into small cubes and set aside.
Melt the coconut oil in a medium size skillet over medium heat. Add onion and sauté until onion becomes translucent. Add curry paste and coconut cream and mix well. Add chicken and stir again.
Place spinach on top of the chicken mixture, reduce heat to medium-low, and cover. Stir every minute or two to keep mixing the spinach in as it wilts. As soon as the spinach is fully wilted, transfer to serving dish.
Garnish with slivered almonds and serve.
Nutiritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 320, Total Fat 33 g, Saturated Fat 22 g, Sodium 341 mg, Potassium 990 mg, Total Carbohydrate 10 g, Dietary Fiber 5 g, Net Carbs 5 g, Sugars 2 g, Protein 19 g. MACROS: 76% fat, 19% protein, 5% carbs.
© April 12, 2017 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.
This recipe was inspired by a slow cooker chicken curry recipe found at DitchTheCarbs.com. It was modified to reduce carbs and improve macros, and to make as a quick stove-top dish.
