Heart-Healthy Chicken Coconut Curry

Transform your weeknight dinners with this heart-healthy chicken coconut curry, a wholesome and flavorful dish that balances vibrant spices and nourishing ingredients. Tender chunks of seared chicken are simmered in a luscious, creamy sauce made with light coconut milk, aromatic curry powder, and a hint of fresh ginger for a warming, satisfying meal. Packed with nutrient-dense veggies like red bell peppers and baby spinach, this recipe is perfect for anyone looking to enjoy a guilt-free, comfort-food favorite. Serve it over hearty brown rice and finish with a squeeze of lime for an added burst of citrusy freshness. Ready in just 45 minutes and featuring low-sodium ingredients, this easy curry is a delicious, diet-friendly option the whole family will love.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound skinless, boneless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 14.5 ounces canned low-sodium diced tomatoes
• 13.5 ounces light coconut milk
• 1 red bell pepper, sliced
• 4 cups baby spinach
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups brown rice, cooked

Directions

Step 1

Dice the chicken breast into bite-sized pieces and season with salt and black pepper.

Step 2

In a large non-stick skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are golden brown on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and ginger, cooking for an additional 1 minute until fragrant.

Step 4

Stir in the curry powder, cumin, and coriander, cooking for another minute to toast the spices.

Step 5

Add the diced tomatoes and stir, scraping any browned bits from the bottom of the skillet. Let it cook for 3 minutes.

Step 6

Pour in the coconut milk and bring to a simmer. Return the browned chicken to the skillet and add the red bell pepper slices.

Step 7

Cover the skillet and let the curry simmer gently for about 15 minutes, or until the chicken is cooked through and tender.

Step 8

Stir in the baby spinach and let it wilt, taking about 2 minutes.

Step 9

Remove from heat and garnish with fresh cilantro.

Step 10

Serve the curry over cooked brown rice with lime wedges on the side.

Nutrition Facts

Serving size	(2137.1g)

Amount per serving	% Daily Value*
Calories	1774.6

Total Fat 54.2g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 6625.0mg	0%
Total Carbohydrate 159.6g	0%
Dietary Fiber 23.5g	0%
Total Sugars 25.2g
Protein 164.7g	0%

Vitamin D 4.5IU	0%
Calcium 408.1mg	0%
Iron 31.4mg	0%
Potassium 3022.5mg	0%

*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.

Source of Calories

Fat: 27.3%

Protein: 36.9%

Carbs: 35.8%