Low Fat Coconut Curry Chicken

Indulge in the comforting flavors of this Low Fat Coconut Curry Chicken, a lighter twist on a classic dish that doesn’t skimp on taste. Tender chunks of chicken breast simmer in a velvety sauce made from low-fat coconut milk, fragrant curry spices, and a splash of tangy lime juice for an irresistible blend of savory and zesty flavors. Vibrant red bell peppers and a touch of fresh cilantro add pops of color and freshness to every bite. Ready in just 45 minutes, this easy one-pan recipe is perfect for a healthy weeknight dinner, offering wholesome goodness without the extra calories. Serve it over fluffy basmati rice to soak up every last drop of the luscious, guilt-free curry sauce.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 medium onion
• 1 large red bell pepper
• 3 garlic cloves
• 1 inch piece ginger
• 1 can (13.5 oz) low-fat coconut milk
• 1 cup reduced-fat chicken broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro
• 2 tablespoons fresh lime juice
• 2 cups cooked basmati rice (optional)

Directions

Step 1

Begin by preparing the ingredients: dice the chicken breast into bite-sized pieces, finely chop the onion, and thinly slice the red bell pepper. Mince the garlic cloves and ginger.

Step 2

In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.

Step 3

Add the minced garlic and ginger to the skillet, and stir for about 1 minute until fragrant.

Step 4

Stir in the curry powder, ground cumin, turmeric, and coriander. Cook for 1 minute, allowing the spices to release their aromas.

Step 5

Add the diced chicken breast to the skillet, tossing to coat it evenly in the spices. Cook until the chicken is lightly browned on all sides, about 5 minutes.

Step 6

Pour in the low-fat coconut milk and reduced-fat chicken broth. Stir to combine all the ingredients well.

Step 7

Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 10–15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Step 8

Add the sliced red bell pepper to the skillet and continue to simmer for another 5 minutes until the bell pepper is tender-crisp.

Step 9

Season the curry with salt and black pepper to taste. Stir in the fresh lime juice for a touch of acidity and balance.

Step 10

Serve the low-fat coconut curry chicken hot, garnished with freshly chopped cilantro. If desired, accompany with cooked basmati rice.

Nutrition Facts

Serving size	(1517.2g)

Amount per serving	% Daily Value*
Calories	1544.1

Total Fat 34.5g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 6193.4mg	0%
Total Carbohydrate 137.6g	0%
Dietary Fiber 8.7g	0%
Total Sugars 13.7g
Protein 161.1g	0%

Vitamin D 22.7IU	0%
Calcium 206.5mg	0%
Iron 18.5mg	0%
Potassium 2199.9mg	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: 20.6%

Protein: 42.8%

Carbs: 36.6%