Low Fat Coconut Curry Chicken
Indulge in the bold, exotic flavors of this Low Fat Coconut Curry Chicken—a lighter yet truly satisfying take on a classic favorite. Succulent chunks of tender chicken breast are infused with the fragrant warmth of curry powder, turmeric, cumin, and coriander, all simmered in a velvety base of low-fat coconut milk and reduced-fat chicken broth. This healthy twist doesn’t skimp on taste, with fresh aromatics like ginger, garlic, and a vibrant splash of lime juice elevating every bite. Served alongside tender-crisp red bell peppers and perfectly paired with basmati rice (optional), this easy 30-minute recipe offers heartwarming comfort while keeping it healthy and light. Perfect for weeknight dinners, this dish is a must-try if you love flavorful, guilt-free curries!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 medium onion
- 1 large red bell pepper
- 3 garlic cloves
- 1 inch piece ginger
- 1 can (13.5 oz) low-fat coconut milk
- 1 cup reduced-fat chicken broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 2 cups cooked basmati rice (optional)
Instructions
Begin by preparing the ingredients: dice the chicken breast into bite-sized pieces, finely chop the onion, and thinly slice the red bell pepper. Mince the garlic cloves and ginger.
In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
Add the minced garlic and ginger to the skillet, and stir for about 1 minute until fragrant.
Stir in the curry powder, ground cumin, turmeric, and coriander. Cook for 1 minute, allowing the spices to release their aromas.
Add the diced chicken breast to the skillet, tossing to coat it evenly in the spices. Cook until the chicken is lightly browned on all sides, about 5 minutes.
Pour in the low-fat coconut milk and reduced-fat chicken broth. Stir to combine all the ingredients well.
Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 10–15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Add the sliced red bell pepper to the skillet and continue to simmer for another 5 minutes until the bell pepper is tender-crisp.
Season the curry with salt and black pepper to taste. Stir in the fresh lime juice for a touch of acidity and balance.
Serve the low-fat coconut curry chicken hot, garnished with freshly chopped cilantro. If desired, accompany with cooked basmati rice.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6193 mg | 269% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.7 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 206 mg | 16% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2200 mg | 47% | |
*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.
