Peanut Coconut Chicken Curry Lower Fat
Dive into a bowl of flavor-packed delight with this Peanut Coconut Chicken Curry Lower Fat, a lighter twist on a comforting classic that doesn’t skimp on richness or depth. Made with tender chicken breast, creamy light coconut milk, and a luscious swirl of natural peanut butter, this dish balances indulgence with wholesome ingredients. Fragrant spices like curry powder, turmeric, and cumin bring warmth, while fresh ginger, garlic, and a splash of lime juice add a bright, zesty finish. Toss in vibrant veggies like red bell pepper and carrots for a pop of color and crunch. Ready in just 40 minutes, this easy one-pan curry is lighter on calories but big on taste, making it the perfect weeknight meal when paired with hearty brown rice. Healthy, satisfying, and irresistibly creamy, it’s sure to become a new favorite in your rotation!
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Recipe Information
Ingredients
- 500 grams Chicken breast (boneless, skinless)
- 400 ml Coconut milk (light, canned)
- 2 tablespoons Natural peanut butter (unsweetened)
- 1 tablespoon Olive oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 200 ml Low-sodium chicken broth
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (chopped)
- 1 medium Carrot (sliced into thin rounds)
- 1 medium Red bell pepper (sliced thinly)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 servings Cooked brown rice (for serving)
Instructions
Cut the chicken breast into bite-sized pieces and season lightly with salt and black pepper. Set aside.
Heat the olive oil in a large non-stick skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and ginger and cook for another minute until fragrant.
Mix in the curry powder, turmeric, and cumin, and cook for about 30 seconds to toast the spices.
Add the sliced carrot and red bell pepper to the skillet, and cook for 2-3 minutes, stirring occasionally.
Push the vegetables to the side of the pan and add the chicken pieces. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the chicken broth and coconut milk, and stir everything together.
Lower the heat to a simmer and stir in the peanut butter, ensuring it melts into the sauce evenly.
Simmer the curry uncovered for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.
Stir in the lime juice, taste, and adjust seasoning if necessary by adding a pinch more salt or lime juice.
Remove from heat and garnish with fresh chopped cilantro.
Serve the curry hot over cooked brown rice. Enjoy!
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 21.5 g | ||
| Protein | 191.0 g | 382% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 288 mg | 22% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2805 mg | 60% | |
*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.
