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Keto Dinner

Curry-Style Chicken and Spinach

This curry-style chicken and spinach skillet has become my go-to weeknight rescue. With fragrant spices and a velvety cream finish, it feels indulgent yet comes together in one pan. Perfect for anyone craving bold flavors without the carbs, this dish is proof that keto eating never has to be boring.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 480 Calories
Curry-Style Chicken and Spinach

Ingredients

  • tablespoons butter
  • pounds skinless, boneless chicken breast halves - cut into 1 inch strips
  • /2 teaspoon ground cumin
  • teaspoon ground coriander
  • teaspoon ground ginger
  • /4 teaspoon onion powder
  • /8 teaspoon crushed red pepper flakes
  • teaspoons garlic, finely chopped
  • /2 cup chicken broth
  • (10 ounce) package frozen chopped spinach
  • /3 cup heavy cream
  • salt to taste

Instructions

  1. Step 1

    Melt the butter in a large skillet over medium-high heat. Once it sizzles, add the chicken strips and let them brown for about 5 minutes, stirring occasionally. I like to get a nice golden color on all sides—it builds the foundation of flavor. Sprinkle in the cumin, coriander, ginger, onion powder, and red pepper flakes, then toss in the garlic. Stir everything together until the spices bloom and become fragrant. Pour in the chicken broth and bring it to a gentle boil. Add the frozen spinach and cook for another 5 minutes, breaking it apart as it thaws. The spinach will release some liquid, creating a light sauce. Stir in the heavy cream and let it simmer until the chicken is cooked through with no pink remaining and the juices run clear. Taste and season with salt as needed. I find a final pinch of salt really wakes up all the spices. Serve hot straight from the skillet.

Chef's Tip

I always toast the spices in the butter for a minute before adding liquid—it intensifies their warmth and depth. For an extra velvety texture, swap the heavy cream with canned coconut cream.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Gently reheat on the stovetop with a splash of broth or cream to keep the chicken moist.

Variation Tips

Pair with cauliflower rice or steamed broccoli to soak up the creamy sauce. For a spicier kick, double the red pepper flakes or add a chopped jalapeño with the garlic. Swap chicken for shrimp for a quick variation.

Frequently Asked Questions