Heart-Healthy Curry Chicken Thigh

Savor the bold, aromatic flavors of this **Heart-Healthy Curry Chicken Thigh**, a wholesome twist on a classic comfort dish. Lean, tender chicken thighs are simmered in a fragrant blend of curry powder, turmeric, and cumin, then enriched with creamy low-fat coconut milk for a satisfying yet light sauce. Packed with fresh veggies like vibrant red bell pepper and nutrient-rich baby spinach, this curry is as nourishing as it is delicious. A splash of lime juice and a sprinkle of fresh cilantro brighten every bite, while serving it over hearty brown rice ensures a fiber-filled finish. With only 15 minutes of prep and simple, heart-friendly ingredients, this one-pan wonder proves that healthy eating doesn’t have to sacrifice flavor. Perfect for busy weeknight dinners or meal prep, this dish is a must-try for anyone seeking balanced, spice-forward meals.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound skinless, boneless chicken thighs
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 cup low-sodium chicken broth
• 1 cup canned low-fat coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 medium red bell pepper, sliced
• 2 cups baby spinach
• 0.25 cup fresh cilantro, chopped
• 1 lime, juiced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 cups brown rice, cooked

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the diced onions to the skillet and sauté until they are translucent, about 5 minutes.

Step 3

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 4

Add the curry powder, turmeric, cumin, and coriander to the skillet and stir for about 30 seconds to release their aromas.

Step 5

Add the chicken thighs to the skillet, stirring to coat them in the spices.

Step 6

Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer.

Step 7

Reduce heat to low, cover and let cook for 10 minutes, stirring occasionally.

Step 8

Uncover the skillet and add the coconut milk, red bell pepper, salt, and black pepper, stirring to incorporate.

Step 9

Let the curry cook for another 10 minutes, uncovered, until the chicken is cooked through and the sauce slightly thickens.

Step 10

Stir in the baby spinach, cooking until just wilted, about 2 minutes.

Step 11

Remove from heat and stir in the lime juice.

Step 12

Garnish with freshly chopped cilantro.

Step 13

Serve the curry over a bed of cooked brown rice.

Nutrition Facts

Serving size	(2167.1g)

Amount per serving	% Daily Value*
Calories	2311.7

Total Fat 83.7g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 4.2g
Cholesterol 485.3mg	0%
Sodium 7382.8mg	0%
Total Carbohydrate 238.3g	0%
Dietary Fiber 22.6g	0%
Total Sugars 16.3g
Protein 149.4g	0%

Vitamin D 0IU	0%
Calcium 275.6mg	0%
Iron 26.5mg	0%
Potassium 2642.5mg	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: 32.7%

Protein: 25.9%

Carbs: 41.4%