Heart-Healthy Coconut Curry Chicken
Delight in the comforting flavors of a nourishing meal with our Heart-Healthy Coconut Curry Chicken recipe. This vibrant dish combines tender, bite-sized pieces of chicken breast with a medley of fresh vegetables, including sweet red bell peppers, carrots, and spinach, simmered in a silky coconut milk sauce infused with aromatic curry powder, turmeric, garlic, and ginger. A splash of lime juice and fresh cilantro brighten the dish, while low-sodium chicken broth keeps it lighter without compromising flavor. Served over hearty brown rice, this recipe is packed with wholesome ingredients and bold flavors—perfect for anyone seeking a nutritious, satisfying, and easy-to-make dinner. Ready in just 50 minutes and loaded with heart-healthy benefits, it’s a guilt-free way to savor the irresistible richness of coconut curry!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, sliced
- 1 large carrot, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 cup low-sodium chicken broth
- 1 13.5 ounce can light coconut milk
- 3 cups baby spinach
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups brown rice, cooked
Instructions
Cut the chicken breast into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger and sauté for another 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and cook until they start to brown, about 5 minutes.
Add the sliced red bell pepper and carrot to the skillet and sauté for another 3-4 minutes.
Sprinkle in the curry powder and ground turmeric, and stir well to coat the chicken and vegetables.
Pour in the chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to blend.
Reduce the heat to low, then pour in the light coconut milk. Stir well and let it simmer for another 10 minutes until the chicken is cooked through and the sauce thickens slightly.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
Stir in the chopped cilantro and lime juice. Season with salt and black pepper to taste.
Serve the coconut curry chicken over cooked brown rice.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6065 mg | 264% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 21.7 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 301 mg | 23% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2673 mg | 57% | |
*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.
