Main meal
Coconut chicken curry
Thighs rather than breast, and full-fat coconut milk rather than light — both of which are why this stays good after twenty minutes of simmering.
8gnet carbs
44gfat
34gprotein
564kcal
Per serving40 minServes 4
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Ingredients
For the whole dish · serves 4
- Chicken thighs, boneless1½ lb
- Coconut milk14 fl oz
- Spinach7 oz
- Ginger¾ oz
- Garlic4 cloves
- Curry powdertwo tablespoons
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Bok choy with ginger and garlic
+3g net · 87 kcal · 10 min · together 11g net, 651 kcal
Method
6 steps · 40 minutes
- Cut the thighs into large chunks — bigger than feels right, because they shrink and you want them still juicy at the end.
- Brown them in a dry casserole over high heat until colored on two sides, then lift them out.
- Lower the heat, add the grated ginger and garlic, and cook 30 seconds until fragrant but not colored.
- Add the curry powder and stir it in the hot fat for a full minute. Untoasted curry powder tastes dusty, and this is the step people skip.
- Pour in the coconut milk, return the chicken, and simmer uncovered for 20 minutes until the sauce has thickened and gone glossy.
- Stir the spinach through in handfuls until it collapses, check the salt, and serve.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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