Chicken and Bean Curry Ww 7 Points
Experience the perfect harmony of flavor and nutrition with this Chicken and Bean Curry, a Weight Watchers-friendly dish at just 7 points per serving! This hearty yet wholesome curry combines tender chunks of chicken breast with protein-packed black beans, fresh spinach, and a creamy coconut milk base, all infused with warm, aromatic spices like cumin, garam masala, and coriander. Ready in just 45 minutes, it’s an ideal weeknight dinner that doesn’t compromise on taste or health. Serve it with fluffy steamed rice or warm naan for a satisfying meal that’s sure to please. Perfect for a balanced diet, this comforting curry is as easy to make as it is delicious, making it a must-try for anyone seeking flavor-packed, healthy meals.
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Recipe Information
Ingredients
- 400 grams Skinless boneless chicken breasts
- 1 teaspoon Olive oil
- 1 large, finely chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 400 grams Canned chopped tomatoes
- 200 milliliters Reduced-fat coconut milk
- 240 grams (drained and rinsed) Cooked or canned black beans
- 100 grams Fresh spinach
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped (optional garnish) Fresh cilantro
Instructions
Cut the chicken breasts into bite-sized cubes and set aside.
Heat the olive oil in a large non-stick skillet or pan over medium heat.
Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the ground cumin, coriander, garam masala, and paprika, and stir for 30 seconds to toast the spices.
Pour in the chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken.
Add the chicken cubes to the pan and stir well to coat them in the sauce.
Lower the heat to medium-low and pour in the reduced-fat coconut milk. Stir until fully combined.
Simmer the curry for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Add the black beans and fresh spinach to the pan. Cook for 2-3 minutes until the spinach wilts and the beans are heated through.
Season the curry with salt and black pepper to taste.
Serve the curry warm, optionally garnished with chopped fresh cilantro. Pair with steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 23.1 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2892 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
