Creamy Coconut Curried Chicken Recipe | @Atkins

Creamy Coconut Curried Chicken Recipe


Atkins Creamy Coconut Curried Chicken
5.3g
Net Carbs
Prep Time: 30 Minutes
Style:Indian
Cook Time: 40 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

30.5g

Protein

14.5g

Fat

3.3g

Fiber

283.6cal

Calories

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INGREDIENTS

  • 0 1/4 cup canola oil
  • 0 1/8 Atkins Soy-Free Flour Mix
  • 1 sml fresh onion, mature
  • 2 Tbsp fresh garlic
  • 2 Tbsp powder curry spice blend
  • 3 tsp fresh ginger root
  • 1 tsp ground cumin, 036800328228, organic
  • 2 Tbsp canned tomato paste, 6 oz, unsalted
  • 2 1/4 cup chicken broth
  • 4 lb raw chicken breast, skinless, boneless
  • 5 Tbsp canned coconut cream
  • 0 1/2 tbsp sour cream
  • 10 oz fresh spinach
  • 0 1/4 cup fresh cilantro

DIRECTIONS

Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 2 tablespoons.


  1. Heat oil in large saucepot or Dutch oven over medium heat. Sauté chopped onion until golden, about 5 minutes. Add minced garlic, curry, minced ginger, and cumin and sauté for another minute. Add tomato paste and sauté for another minute. Add baking mix and cook, stirring constantly, about 1 minute. Slowly whisk in broth, increase heat to high and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally, until sauce thickens slightly.
  2. Add cubed chicken to pot, and simmer 10 to 20 minutes, until chicken is just cooked through. Whisk in coconut milk and sour cream and return to a simmer just to heat through (do not boil). Turn off heat and stir in spinach until it starts to wilt. Season with salt and pepper and sprinkle with cilantro before serving. Serve while hot with cauliflower rice if desired. Each serving is about 1 cup.


Cooking Tip

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