Lunch · Dinner
Chicken Curry
Delicious healthy recipe for chicken curry. Super rich dish without all the guilt. Use chicken thighs for extra flavor or chicken breast for lower-fat content. Serve with basmati or jasmine rice.
Lower carbHigh proteinDairy freeGluten freeLower calorie
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 445.4 kcal |
| Protein | 26.3 g |
| Carbohydrates | 13.5 g |
| Fat | 34.1 g |
| Fiber | 3.3 g |
| Sugar | 3.3 g |
| Saturated Fat | 23.6 g |
| Sodium | 1306.7 mg |
| Cholesterol | 107.7 mg |
How to make it
- In a small skillet, heat 1 teaspoon of olive oil over medium-high heat.
- Add the diced onion and sauté for 3-4 minutes until it becomes translucent and tender. Stir in the minced garlic and ginger, cooking for an additional minute.
- Sprinkle the curry powder, red curry paste, and ground coriander over the vegetables, stirring to coat them evenly.
- Add the red bell pepper slices and the chicken pieces to the skillet. Season with salt and a pinch of black pepper. If the pan appears too dry, add a small splash of water instead of more oil. Cook, stirring frequently, until the chicken is browned on both sides but not fully cooked through, about 4-5 minutes.
- Pour in the coconut milk and squeeze the lime wedge over the mixture. Stir well, allowing the chicken to cook through until it reaches an internal temperature of 165˚ F and the curry sauce thickens slightly.
- Fold in the spinach and remove the skillet from heat once the spinach is wilted.
- Serve the curry over a portion of jasmine rice and garnish with cilantro or basil if desired. Enjoy your meal!
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