Low Fat Coconut Chicken Curry
Savor the perfect balance of rich flavor and light nutrition with this Low Fat Coconut Chicken Curry. This recipe is a healthier spin on the classic coconut chicken curry, featuring succulent chunks of chicken simmered in a fragrant blend of curry powder, turmeric, cumin, and coriander. A splash of low-fat coconut milk adds a creamy texture without the extra calories, while vibrant green peas and fresh cilantro bring a pop of color and freshness. With hints of lime juice for a tangy kick and a satisfyingly aromatic base of garlic, ginger, and onion, this dish is as wholesome as it is delicious. Ready in under an hour and perfect for serving over rice or with flatbread, this guilt-free curry is an easy, satisfying weeknight dinner the whole family will love. Keywords: low-fat coconut chicken curry, healthy curry recipe, creamy chicken curry, easy weeknight dinner, coconut milk chicken curry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (13.5 oz) low-fat coconut milk
- 1 cup chicken broth
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 tablespoons curry powder
- 0.5 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 cup, frozen green peas
Instructions
Begin by cutting the chicken breasts into bite-sized pieces and season them with salt and black pepper.
Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the curry powder, turmeric, cumin, and coriander to the onion mixture and cook for another minute, stirring constantly to toast the spices.
Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
Pour in the chicken broth and bring the mixture to a gentle simmer. Cover and cook for 10 minutes, allowing the chicken to cook through.
Add the low-fat coconut milk and frozen green peas to the pot, stirring well to combine. Let it simmer uncovered for another 5 minutes.
Stir in the lime juice and adjust the seasoning with more salt and pepper if needed.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6175 mg | 268% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 17.2 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 201 mg | 15% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2237 mg | 48% | |
*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.
