Keto Chicken Curry with Coconut Cream and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful, creamy keto chicken curry with tender chicken pieces simmered in coconut cream and fresh spinach. This Indian-inspired keto recipe (low-carb), ready in about 40 minutes, pairs chicken thighs, coconut oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 1 lb chicken thighs cut into 1-inch pieces and brown for 5-6 minutes until golden on all sides; remove and set aside.
  2. Step 2: In the same skillet, add 1 medium finely chopped onion, sauté for 3-4 minutes until soft and translucent. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp curry powder and 1 tsp turmeric powder, stirring for 30 seconds to toast the spices.
  4. Step 4: Pour in 1 cup coconut cream and 1/2 cup chicken broth, stirring to combine and bring to a simmer.
  5. Step 5: Return the browned chicken to the skillet, reduce heat to medium-low, cover, and simmer for 10 minutes until chicken is cooked through.
  6. Step 6: Stir in 4 cups roughly chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook uncovered for 2-3 minutes until spinach wilts and the sauce thickens slightly.
  7. Step 7: Serve hot, garnished with additional fresh herbs if desired.

Frequently asked questions

How long does Keto Chicken Curry with Coconut Cream and Spinach take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Keto Chicken Curry with Coconut Cream and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Keto Chicken Curry with Coconut Cream and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Keto Chicken Curry with Coconut Cream and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Keto Chicken Curry with Coconut Cream and Spinach low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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