Chicken Curry

Gluten Free
Dairy Free
Low Fod Map
Health score
19%
Chicken Curry
45 min.
4
447kcal

Suggestions


If you're searching for a flavor-packed dish that is both satisfying and wholesome, look no further than this delicious Chicken Curry! Perfectly crafted to cater to a variety of dietary needs, this gluten-free, dairy-free recipe is also low FODMAP, making it an excellent choice for anyone looking to enjoy a hearty meal without digestive distress.

In just 45 minutes, you can whip up a comforting bowl of curry that tantalizes your taste buds with the exotic flavors of red curry paste and creamy coconut milk. This Chicken Curry is not only easy to prepare but also pairs beautifully with hot, cooked long-grain rice, making it the ideal dish for a cozy lunch or an inviting dinner. Packed with protein from tender chicken breast and vibrant green bell pepper, every bite is a delightful experience.

The tangy hints of fresh lime juice and the savory umami from less-sodium soy sauce create a perfect balance, while the hint of sweetness from sugar rounds out the flavors beautifully. Serve it warm and consider garnishing with lime wedges for an extra burst of freshness. Whether you’re hosting a family gathering or simply enjoying a quiet meal at home, this chicken curry is sure to impress and satisfy. Dive into this delightful culinary adventure today!

Ingredients

  • cups bell pepper strips green ( 1 large)
  • tablespoon canola oil 
  • cups rice long-grain hot cooked
  • 14 ounce coconut milk light canned
  • tablespoons juice of lime fresh
  • tablespoons less-sodium soy sauce 
  • tablespoons curry paste red
  • 0.5 teaspoon salt 
  • 18 ounce chicken breast halves boneless skinless cut into 1-inch pieces
  • teaspoon sugar 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Heat a large nonstick skillet over medium-high heat.
  2. Add oil to pan; swirl to coat.
  3. Sprinkle chicken evenly with salt.
  4. Add chicken to pan; cook 6 minutes or until browned, turning once.
  5. Add bell pepper to pan; saut 4 minutes, stirring occasionally.
  6. Remove chicken mixture from pan.
  7. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk.
  8. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.
  9. Serve over rice.
  10. Garnish with lime wedges, if desired.

Nutrition Facts

Calories447kcal
Protein29.65%
Fat30.34%
Carbs40.01%

Properties

Glycemic Index
47.27
Glycemic Load
36.79
Inflammation Score
-8
Nutrition Score
22.894782237385%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Luteolin
3.51mg
Kaempferol
0.04mg
Quercetin
1.68mg

Nutrients percent of daily need

Calories:446.92kcal
22.35%
Fat:14.45g
22.23%
Saturated Fat:7.96g
49.75%
Carbohydrates:42.88g
14.29%
Net Carbohydrates:40.78g
14.83%
Sugar:3.54g
3.94%
Cholesterol:81.65mg
27.22%
Sodium:813.07mg
35.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.78g
63.56%
Vitamin C:64.31mg
77.95%
Vitamin B3:14.24mg
71.2%
Selenium:49.77µg
71.09%
Vitamin B6:1.25mg
62.41%
Manganese:0.71mg
35.27%
Phosphorus:348.09mg
34.81%
Vitamin A:1498.92IU
29.98%
Vitamin B5:2.39mg
23.89%
Potassium:680.88mg
19.45%
Magnesium:60.97mg
15.24%
Vitamin B2:0.18mg
10.84%
Vitamin B1:0.15mg
10.19%
Zinc:1.49mg
9.92%
Copper:0.17mg
8.58%
Fiber:2.1g
8.42%
Vitamin E:1.23mg
8.18%
Vitamin K:8.31µg
7.91%
Iron:1.27mg
7.08%
Folate:20.38µg
5.09%
Vitamin B12:0.26µg
4.25%
Calcium:39.82mg
3.98%
Source:My Recipes