Creamy Coconut Curried Chicken
5.34
Net Carbs
30.51
Protein
14.54
Fat
3.25
Fiber
283.65
Calories
Cooking tip: Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
Ingredients:
- 1 small Onion
- 1 1/4 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 4 tablespoons Canola Vegetable Oil
- 2 tablespoons Curry Powder
- 3 teaspoons Ginger
- 1/2 tablespoon Sour Cream (Cultured)
- 2 tablespoons Tomato Paste
- 2 1/4 cups Chicken Broth, Bouillon or Consomme
- 1 teaspoon Cumin
- 9 teaspoons Garlic
- 64 ounces Chicken Breast Filet, skinless
- 1 ounce Cilantro (Coriander)
- 10 ounces Spinach - Dole Baby Spinach
- 2 3/4 servings Coconut Cream
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 2 tablespoons.
- 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.
- 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.
