A chicken and spinach curry in a coconut milk sauce, ready in 20 minutes.
The coconut milk sauce coats the chicken thigh fillets, ginger adds a kick and turmeric gives it a golden yellow hue, with fresh spinach leaves that wilt while staying whole. This is a simple, spicy Indian curry, low in carbs when served without a starchy side. Allow 20 minutes in total, for 2 servings. This recipe is part of my collection of keto main dishes.
What is Indian chicken and spinach curry?
A curry is a dish simmered in a spiced sauce, and here, Indian refers to a specific flavor profile: garlic, ginger, ground coriander, cumin, turmeric and chili to taste. The base stays simple: red onion, garlic, ginger, ground spices and boneless chicken thigh pieces, with coconut milk deglazing the browned bits and bringing the sauce together without masking the flavors.
The spinach goes in at the end of cooking, just long enough to wilt while remaining visible, keeping the sauce silky enough to coat the chicken without thickening it. Adjust the heat with 1 teaspoon of chili flakes or half a teaspoon of cayenne pepper. Optional fenugreek seeds add a slight bitterness, while curry leaves bring an herbal, citrusy note.
Origins of the dish
This version combines chicken, spinach, onion, garlic, ginger and spices. It belongs to the Indian curry family, without following a specific classic recipe. Some spinach dishes have a thick green sauce made from blended leaves, sometimes with dairy to bind it, such as palak paneer; this one uses coconut milk for a mild sauce, with whole leaves that remain visible.
The result comes down to a simple balance: the sweetness of coconut milk, the warmth of the spices and the freshness of spinach. The curry stays aromatic, with heat that is easy to adjust.
The main ingredients
For 2 people, use 2 to 3 large chicken thigh fillets, which stay more tender than breast meat in a simmered sauce; they yield juicy pieces after about 10 minutes of gentle cooking, depending on their size. At the butcher, the closest equivalent is boneless chicken thigh.
The 200 ml of coconut milk bring the sauce together, temper the chili and add creaminess; coconut milk intended for cooking works better than a diluted plant-based drink. Three generous handfuls of fresh spinach, well drained so they do not dilute the sauce, add a fresh, leafy note, and a large red onion forms a sweet base without deep caramelization. Four garlic cloves and 2 tablespoons of grated ginger set the tone, balancing a bold kick with citrusy freshness.
For the spices, use 2 teaspoons of ground coriander and 2 teaspoons of turmeric for color and earthy depth, 1 teaspoon of cumin, 1 teaspoon of chili flakes or half a teaspoon of cayenne, and half a teaspoon of black pepper to finish; coconut oil is used for cooking and complements the coconut milk. The half teaspoon of fenugreek seeds and the curry leaves are optional; look for them at an Indian or Asian grocery store.
Cooking pointers and serving
On the plate, the chicken should be tender and well coated, the sauce glossy and still slightly fluid, and the spinach green and wilted without turning to mush. Coconut milk mellows the spices without making the dish heavy, and the chili can be adjusted to suit your tolerance for heat.
To keep the meal low in carbs, cauliflower rice is the best side dish: it absorbs the sauce without making the meal heavy. Served without a starchy side, this curry fits into a reduced-carbohydrate diet, at 471 kcal per serving.
For a more classic version, here is my chicken curry.
For more low-carb ideas, browse all my keto recipes.
Indian Chicken and Spinach Curry
Ingredients
- 2 to 3 large chicken thigh fillets (organic, free-range)
- 200 ml coconut milk
- 3 generous handfuls fresh spinach
- 1 large red onion
- 4 cloves garlic
- 2 tablespoons fresh ginger grated
- 2 teaspoons coriander seeds ground, ketoembar
- 2 teaspoons ground turmeric
- 1 teaspoon cumin seeds ground, djinten
- 1 teaspoon chili flakes or 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- coconut oil for cooking
Optional
- 0.5 teaspoon fenugreek seeds
- curry leaves
Instructions
- Thinly slice the onion and sauté over medium-high heat until translucent.1 large red onion, coconut oil
- Grate the ginger, crush the garlic and add them to the pan.2 tablespoons fresh ginger, 4 cloves garlic
- Cut the chicken into pieces with scissors (for chicken thigh fillets, I find scissors easier to use than a knife). Push the onion to one side and sear the chicken on all sides in the space you have cleared.2 to 3 large chicken thigh fillets (organic, free-range)
- Mix the ground spices together and add them to the chicken. Deglaze with the coconut milk and reduce the heat. Simmer for about 10 minutes.2 teaspoons coriander seeds, 2 teaspoons ground turmeric, 1 teaspoon cumin seeds, 1 teaspoon chili flakes, 0.5 teaspoon black pepper, 0.5 teaspoon fenugreek seeds, curry leaves, 200 ml coconut milk
- Add the spinach a little at a time and let it wilt.3 generous handfuls fresh spinach
- Serve with rice (or cauliflower rice), sweet potato or pan-fried squash.
