Heart-Healthy Curry Chicken Thigh
Elevate your dinner with this flavorful and wholesome Heart-Healthy Curry Chicken Thigh recipe, a perfect balance of rich spices and nourishing ingredients. Made with tender skinless, boneless chicken thighs and a medley of anti-inflammatory spices like turmeric, cumin, and coriander, this dish is simmered in a creamy, low-fat coconut milk sauce that’s light yet indulgent. Fresh red bell pepper and vibrant baby spinach add bursts of color and nutrition, while a squeeze of lime juice and a sprinkle of fresh cilantro brighten the flavors beautifully. Serve it over hearty brown rice for a fiber-packed base that's both satisfying and heart-smart. Ready in just 45 minutes, this guilt-free curry is a flavorful way to enjoy a comforting meal without compromising on health. Perfect for busy nights or meal prep, it's a dish your heart will thank you for!
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Recipe Information
Ingredients
- 1 pound skinless, boneless chicken thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 cup low-sodium chicken broth
- 1 cup canned low-fat coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 medium red bell pepper, sliced
- 2 cups baby spinach
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups brown rice, cooked
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onions to the skillet and sauté until they are translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the curry powder, turmeric, cumin, and coriander to the skillet and stir for about 30 seconds to release their aromas.
Add the chicken thighs to the skillet, stirring to coat them in the spices.
Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer.
Reduce heat to low, cover and let cook for 10 minutes, stirring occasionally.
Uncover the skillet and add the coconut milk, red bell pepper, salt, and black pepper, stirring to incorporate.
Let the curry cook for another 10 minutes, uncovered, until the chicken is cooked through and the sauce slightly thickens.
Stir in the baby spinach, cooking until just wilted, about 2 minutes.
Remove from heat and stir in the lime juice.
Garnish with freshly chopped cilantro.
Serve the curry over a bed of cooked brown rice.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 7383 mg | 321% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 16.3 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2642 mg | 56% | |
*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.
