Heart-Healthy Chicken Curry with Vegetables
Savor the comforting flavors of this *Heart-Healthy Chicken Curry with Vegetables*, a nourishing and delicious dinner option that doesn't skimp on taste. Featuring tender, spiced chicken breast paired with a colorful medley of red bell peppers, carrots, green beans, and vibrant spinach, this low-fat curry is simmered in a fragrant coconut milk and chicken broth sauce. Packed with aromatic spices like turmeric, cumin, and garam masala, this recipe delivers bold flavors while promoting good health with nutrient-dense ingredients. Ready in just 45 minutes, it's perfect for busy weeknights and serves beautifully over brown rice or whole-grain flatbread. Low in sodium and high in protein, fiber, and essential vitamins, this wholesome dish is both satisfying and heart-smart.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Skinless, boneless chicken breast
- 1 tablespoon Coconut oil
- 1 medium Onion
- 3 large Garlic cloves
- 1 inch piece Fresh ginger
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 cup Green beans
- 2 cups Spinach leaves
- 1.5 cups Low-sodium chicken broth
- 1 cup Coconut milk (light)
- 0.25 cup Fresh cilantro leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Dice the chicken breast into 1-inch cubes.
Chop the onion and mince the garlic cloves. Grate the ginger finely.
Slice the bell pepper and carrot into thin strips. Trim the green beans and set aside.
Heat the coconut oil in a large non-stick skillet over medium heat.
Add the onion, garlic, and ginger to the skillet, cooking until the onion turns translucent, about 3-4 minutes.
Stir in the turmeric, coriander, cumin, and garam masala, cooking for another minute until fragrant.
Add the diced chicken to the skillet, stirring to coat with spice mixture. Cook until the chicken starts to brown, about 5-6 minutes.
Pour in the chicken broth and coconut milk; bring to a gentle simmer.
Add the bell pepper, carrot, and green beans to the skillet. Cover and let simmer for 10 minutes until vegetables are tender.
Stir in the spinach leaves and allow them to wilt in the hot curry, about 2 minutes.
Season the curry with salt and black pepper to taste.
Garnish with fresh cilantro leaves before serving.
Serve the curry over brown rice or with whole grain flatbread for a heart-healthy meal.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 22.6 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 370 mg | 28% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3016 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.
