Keto Coconut Chicken Curry with Spinach

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

Tender chicken simmered in a rich coconut curry sauce with fresh spinach, delivering bold flavors and healthy fats. This indian-inspired keto (gluten free, dairy free) ready in about 40 minutes pairs coconut oil, medium, diced yellow onion, minced garlic cloves 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat until melted and shimmering, then add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, toasting the spices for 30 seconds.
  4. Step 4: Add 1 lb cut chicken thighs and cook, stirring occasionally, for 6-7 minutes until chicken is browned on all sides.
  5. Step 5: Pour in 1 cup canned coconut milk and 1/2 cup chicken broth, stirring to combine, then bring to a gentle simmer.
  6. Step 6: Add 3 cups fresh spinach, 1 tsp salt, and 1/2 tsp black pepper, cooking for 3-4 minutes until spinach wilts and chicken is cooked through.
  7. Step 7: Remove from heat and stir in 1 tbsp lime juice for brightness before serving.

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Frequently asked questions

How long does Keto Coconut Chicken Curry with 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 Coconut Chicken Curry with 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 coconut oil from drying out.

Can I substitute ingredients in Keto Coconut Chicken Curry with 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 Coconut Chicken Curry with 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 Coconut Chicken Curry with Spinach gluten free?

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

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