High Protein Asian Box Curry Chicken
Elevate your mealtime with this irresistible High Protein Asian Box Curry Chicken recipe, a vibrant fusion of bold flavors and nutritious ingredients. Featuring tender, bite-sized chicken breast pieces seasoned with aromatic onion, garlic, ginger, and a medley of warming spices like curry powder and turmeric, this dish delivers a savory and satisfying punch. Coconut milk brings a creamy richness, while red bell peppers and broccoli florets add vibrant color and crunch. Served over hearty brown rice and garnished with fresh cilantro, this protein-packed meal is perfect for those seeking a healthy, well-rounded dinner option. Ready in just under an hour, it's a delicious way to enjoy Asian-inspired cuisine right at home. Keywords: high protein curry chicken, Asian-inspired recipe, coconut milk curry, healthy dinner ideas, protein-packed meal, quick curry recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Skinless, boneless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 large Red bell pepper, sliced
- 200 grams Broccoli florets
- 400 ml Coconut milk
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Curry powder
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 250 grams Cooked brown rice
Instructions
Cut the chicken breasts into bite-sized pieces.
Heat the olive oil in a large pan over medium heat.
Add the chopped onions and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Add the chicken pieces to the pan and cook, stirring occasionally, until they are browned all over, about 5-6 minutes.
Add the red bell pepper slices and broccoli florets, stirring to combine.
Pour in the coconut milk, soy sauce, and fish sauce, stirring to combine all the ingredients evenly.
Stir in the curry powder, ground turmeric, black pepper, and salt.
Bring the mixture to a gentle simmer, cover, and cook for 10-12 minutes, or until the chicken is fully cooked through and the vegetables are tender.
Taste and adjust seasoning if desired.
Serve the curry chicken over cooked brown rice, and garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6488 mg | 282% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 42.7 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2470 mg | 53% | |
*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.
