Curried Chicken With Poached Eggs

Do you think curry is only for dinner? Don’t be fooled! It can make a delicious breakfast as well.

And anytime I can utilize leftovers in the morning, I’m all for it. The less work I have to do as I’m trying to get to work – the better. That’s why this recipe is such a gem. Leftover shredded chicken gets a makeover in this simple and delicious breakfast.

A creamy coconut curry sauce comes together in a flash, and is then topped with a perfectly poached egg. It’s decadent, rich, and flavorful, and the perfect way to start your day.

Trust me, you’ll be ready to attack your day after this.

And bonus – this recipe is keto *and* paleo! It’s perfect no matter what diet you follow.

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Curried Chicken with Poached Eggs

Course Breakfast, Dinner, Lunch, Main Course

Cuisine Keto

Keyword keto, ketogenic

Total Time 20 minutes

Servings 2

Calories 633 kcal

Ingredients

• 3 tablespoons coconut oil
• 1 clove garlic
• 2 cups chopped spinach
• 1 teaspoon curry powder
• 1 cup cooked and shredded chicken breast
• 1 cup coconut milk
• 2 eggs
• 1 teaspoon vinegar
• Sea salt and fresh ground pepper to taste

Instructions

1. Heat the oil to medium heat in a large skillet. Add the garlic and cook for 1 minute. Add the spinach and curry powder, and cook until spinach is wilted. Stir in the chicken and coconut milk and cook until just heated through. Season with salt and pepper.
2. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the chicken.

Nutrition Facts

Curried Chicken with Poached Eggs

Amount Per Serving

Calories 633 Calories from Fat 502

% Daily Value*

Fat 55.8g86%

Carbohydrates 9.2g3%

Fiber 3.7g15%

Sugar 4.5g5%

Protein 29.7g59%

* Percent Daily Values are based on a 2000 calorie diet.