Indian

Rachel Mac's Low-Carb Chicken Curry is for Dinner.

Rachel Mac's Low-Carb Chicken Curry takes 20 minutes to prepare.

Rachel Mac's Low-Carb Chicken Curry takes 15 minutes to cook.

Rachel Mac's Low-Carb Chicken Curry makes 4 servings.

The ingredients for Rachel Mac's Low-Carb Chicken Curry are:

16 oz (1 lb) chicken breast, organic is best
1/2 c. coconut milk
10 oz frozen spinach, defrosted and squeezed dry
1/2 large (or 1 small) onion, finely chopped
4 Tbsp curry powder
1 oz cashews, chopped
2 Tbsp macadamia nut oil (or coconut oil)

Here is how you make Rachel Mac's Low-Carb Chicken Curry:

Cut the chicken into small cubes and cook it in a non-stick skillet sprayed with Pam. Separately, sautee onion in macadamia nut (or coconut) oil until translucent. Then, add spinach to the onion and cook another minute or two. Add the spinach/onion to the pan with chicken. Then, add the coconut milk and the curry powder and keep on medium heat, stirring frequently, until it's all hot. Garnish with chopped cashews. Serves four.Serving Size:?Makes four servingsNumber of Servings: 4Recipe submitted by SparkPeople user RACHEL_MAC.

The nutritional information for Rachel Mac's Low-Carb Chicken Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 324.0

• Total Fat: 18.2 g
• Cholesterol: 65.7 mg
• Sodium: 118.5 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 4.3 g
• Protein: 30.6 g

Rachel Mac's Low-Carb Chicken Curry is Indian cuisine.

The dietary needs meet for Rachel Mac's Low-Carb Chicken Curry is Low Carb