Low Carb Chicken Coconut Curry
Escape to a world of bold, comforting flavors with this Low Carb Chicken Coconut Curry recipe, a perfect fusion of taste and health. This quick and easy dish features tender chicken breast simmered in creamy coconut milk, complimented by the earthy warmth of curry powder, cumin, and coriander. Fresh vegetables like red bell pepper and green beans add vibrancy and crunch, while hints of lime and cilantro create a refreshing finish. Cooked in fragrant coconut oil, this one-pan wonder is both gluten-free and keto-friendly, making it ideal for those following a low-carb lifestyle. Ready in just 45 minutes, this wholesome curry is perfect for a satisfying weeknight dinner or meal prep staple—serve it fresh and hot with a side of lime wedges for an irresistible burst of flavor!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons coconut oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 1 medium, sliced red bell pepper
- 1 cup, trimmed and halved green beans
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 14 ounces, can coconut milk
- 1 cup water
- 2 tablespoons lime juice
- 2 tablespoons, chopped fresh cilantro
Instructions
Dice the chicken breast into bite-sized pieces.
In a large pan, heat coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes.
Add the sliced red bell pepper and halved green beans to the pan.
Stir in curry powder, ground cumin, coriander powder, and salt.
Pour in coconut milk and water, stirring to combine everything well.
Bring the mixture to a simmer, then reduce heat to low and cover.
Let the curry simmer for 15 minutes, allowing the flavors to meld and the chicken to cook through.
Stir in lime juice and freshly chopped cilantro before serving.
Serve the chicken coconut curry hot, optionally garnished with extra cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 8215 mg | 357% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 52.3 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2778 mg | 59% | |
*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.
