Heart-Healthy Chicken Coconut Curry
Savor the irresistible flavors of 'Heart-Healthy Chicken Coconut Curry,' a nutritious take on a classic comfort dish. This wholesome recipe features juicy, skinless chicken breasts simmered in a fragrant base of light coconut milk, curry powder, fresh ginger, and vibrant spices, creating a rich yet heart-friendly sauce. Packed with nutrient-dense ingredients like baby spinach, red bell peppers, and low-sodium tomatoes, this curry is as nourishing as it is delicious. Served over hearty brown rice and garnished with fresh cilantro and zesty lime wedges, this dish delivers bold flavors while keeping your health in focus. With a quick prep time and simple cooking steps, this weeknight-friendly recipe is perfect for those seeking healthy, flavorful meals made in under an hour. Perfect for tags like "low-fat coconut curry," "healthy chicken recipes," and "easy weeknight dinners."
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Recipe Information
Ingredients
- 1 pound skinless, boneless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 14.5 ounces canned low-sodium diced tomatoes
- 13.5 ounces light coconut milk
- 1 red bell pepper, sliced
- 4 cups baby spinach
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups brown rice, cooked
Instructions
Dice the chicken breast into bite-sized pieces and season with salt and black pepper.
In a large non-stick skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are golden brown on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and ginger, cooking for an additional 1 minute until fragrant.
Stir in the curry powder, cumin, and coriander, cooking for another minute to toast the spices.
Add the diced tomatoes and stir, scraping any browned bits from the bottom of the skillet. Let it cook for 3 minutes.
Pour in the coconut milk and bring to a simmer. Return the browned chicken to the skillet and add the red bell pepper slices.
Cover the skillet and let the curry simmer gently for about 15 minutes, or until the chicken is cooked through and tender.
Stir in the baby spinach and let it wilt, taking about 2 minutes.
Remove from heat and garnish with fresh cilantro.
Serve the curry over cooked brown rice with lime wedges on the side.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6625 mg | 288% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 25.2 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 408 mg | 31% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3022 mg | 64% | |
*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.
