Low Fat Chicken Coconut Curry
Experience the perfect balance of indulgence and wellness with this Low Fat Chicken Coconut Curry–a delightful, lighter twist on a traditional favorite. This flavor-packed recipe combines tender, bite-sized chicken pieces simmered in a creamy yet guilt-free sauce made with low-fat coconut milk and aromatic spices like curry powder, turmeric, cumin, and coriander. Fresh ginger, garlic, and lime juice add bright, zesty notes, while red bell pepper and onion bring a subtle sweetness and texture. Ready in just 45 minutes, this easy-to-follow dish is a wholesome dinner solution that pairs beautifully with cooked brown rice for a satisfying, nutrient-rich meal. Garnished with fresh cilantro, this curry is perfect for anyone seeking a quick, flavorful comfort food without compromising on health.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup low-fat coconut milk
- 0.5 cup chicken broth
- 1 medium onion
- 3 pieces garlic cloves
- 1 inch ginger
- 1 medium red bell pepper
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro
- cooking spray
- 2 cups cooked brown rice
Instructions
Begin by preparing the ingredients. Dice the chicken breasts into 1-inch pieces. Finely chop the onion, mince the garlic, and grate the ginger. Slice the red bell pepper into strips.
Spray a large non-stick skillet with cooking spray and heat it over medium-high heat.
Add the onion to the skillet, sauté for 3-4 minutes until it becomes translucent.
Stir in the garlic, ginger, and red bell pepper. Cook for another 2 minutes until fragrant.
Add the diced chicken pieces to the skillet, cooking until they have browned slightly on all sides.
Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Stir well to coat the chicken and vegetables with the spices.
Pour in the low-fat coconut milk and chicken broth, stirring to combine all ingredients.
Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and the curry has thickened slightly.
Stir in the lime juice and adjust seasoning if necessary.
Serve the curry hot, garnished with fresh cilantro, over a bed of cooked brown rice.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6695 mg | 291% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.4 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2402 mg | 51% | |
*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.
