Low Fat Chicken Coconut Curry

Indulge in the exotic flavors of this Low Fat Chicken Coconut Curry, a healthier spin on a classic comfort dish that's perfect for any night of the week. Tender pieces of chicken breast are infused with aromatic spices like curry powder, cumin, and turmeric, then simmered in a creamy, low-fat coconut milk sauce for a rich yet guilt-free meal. Bright notes of lime juice and fresh cilantro bring a refreshing finish to every bite, while vibrant red bell peppers add a pop of color and natural sweetness. Simple to prepare in just 45 minutes, this wholesome curry is served over hearty brown rice for the ultimate balanced dinner. With its bold flavors, reduced fat content, and crowd-pleasing appeal, this recipe effortlessly combines healthy eating with indulgent taste.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup low-fat coconut milk
• 0.5 cup chicken broth
• 1 medium onion
• 3 pieces garlic cloves
• 1 inch ginger
• 1 medium red bell pepper
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro
• 0 cooking spray
• 2 cups cooked brown rice

Directions

Step 1

Begin by preparing the ingredients. Dice the chicken breasts into 1-inch pieces. Finely chop the onion, mince the garlic, and grate the ginger. Slice the red bell pepper into strips.

Step 2

Spray a large non-stick skillet with cooking spray and heat it over medium-high heat.

Step 3

Add the onion to the skillet, sauté for 3-4 minutes until it becomes translucent.

Step 4

Stir in the garlic, ginger, and red bell pepper. Cook for another 2 minutes until fragrant.

Step 5

Add the diced chicken pieces to the skillet, cooking until they have browned slightly on all sides.

Step 6

Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Stir well to coat the chicken and vegetables with the spices.

Step 7

Pour in the low-fat coconut milk and chicken broth, stirring to combine all ingredients.

Step 8

Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and the curry has thickened slightly.

Step 9

Stir in the lime juice and adjust seasoning if necessary.

Step 10

Serve the curry hot, garnished with fresh cilantro, over a bed of cooked brown rice.

Nutrition Facts

Serving size	(1555.0g)

Amount per serving	% Daily Value*
Calories	1435.2

Total Fat 26.1g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 385.6mg	0%
Sodium 6695.1mg	0%
Total Carbohydrate 135.2g	0%
Dietary Fiber 13.2g	0%
Total Sugars 13.4g
Protein 158.0g	0%

Vitamin D 4.5IU	0%
Calcium 186.1mg	0%
Iron 20.0mg	0%
Potassium 2402.1mg	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: 16.7%

Protein: 44.9%

Carbs: 38.4%