Heart-Healthy Chicken Curry with Vegetables

Savor the comforting warmth and vibrant flavors of our Heart-Healthy Chicken Curry with Vegetables, a wholesome one-pot meal perfect for busy weeknights. This nutrient-packed dish features tender, protein-rich chicken breast simmered in a fragrant blend of turmeric, cumin, coriander, and garam masala, creating a robust and aromatic base. Infused with the creaminess of light coconut milk and brimming with fresh vegetables like red bell pepper, green beans, carrots, and spinach, this recipe is both satisfying and nourishing. With just 15 minutes of prep and 30 minutes of cooking time, this curry is a convenient, low-sodium option that pairs beautifully with brown rice or whole-grain flatbread for a heart-smart dinner your family will love. Garnished with fresh cilantro, this dish is as visually stunning as it is delicious, making it a go-to for anyone seeking vibrant, health-conscious meals.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Skinless, boneless chicken breast
• 1 tablespoon Coconut oil
• 1 medium Onion
• 3 large Garlic cloves
• 1 inch piece Fresh ginger
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 1 medium Red bell pepper
• 1 medium Carrot
• 1 cup Green beans
• 2 cups Spinach leaves
• 1.5 cups Low-sodium chicken broth
• 1 cup Coconut milk (light)
• 0.25 cup Fresh cilantro leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Dice the chicken breast into 1-inch cubes.

Step 2

Chop the onion and mince the garlic cloves. Grate the ginger finely.

Step 3

Slice the bell pepper and carrot into thin strips. Trim the green beans and set aside.

Step 4

Heat the coconut oil in a large non-stick skillet over medium heat.

Step 5

Add the onion, garlic, and ginger to the skillet, cooking until the onion turns translucent, about 3-4 minutes.

Step 6

Stir in the turmeric, coriander, cumin, and garam masala, cooking for another minute until fragrant.

Step 7

Add the diced chicken to the skillet, stirring to coat with spice mixture. Cook until the chicken starts to brown, about 5-6 minutes.

Step 8

Pour in the chicken broth and coconut milk; bring to a gentle simmer.

Step 9

Add the bell pepper, carrot, and green beans to the skillet. Cover and let simmer for 10 minutes until vegetables are tender.

Step 10

Stir in the spinach leaves and allow them to wilt in the hot curry, about 2 minutes.

Step 11

Season the curry with salt and black pepper to taste.

Step 12

Garnish with fresh cilantro leaves before serving.

Step 13

Serve the curry over brown rice or with whole grain flatbread for a heart-healthy meal.

Nutrition Facts

Serving size	(1701.8g)

Amount per serving	% Daily Value*
Calories	1268.5

Total Fat 45.5g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 385.6mg	0%
Sodium 1955.5mg	0%
Total Carbohydrate 61.1g	0%
Dietary Fiber 16.5g	0%
Total Sugars 22.6g
Protein 156.4g	0%

Vitamin D 4.5IU	0%
Calcium 370.4mg	0%
Iron 16.3mg	0%
Potassium 3016.4mg	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: 32.0%

Protein: 48.9%

Carbs: 19.1%