Chicken Curry

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

Suggestions


Welcome to a culinary adventure that will tantalize your taste buds and fill your kitchen with the irresistible aroma of spices! This Chicken Curry recipe is not only delicious but also caters to various dietary needs, making it a perfect choice for anyone, regardless of their eating habits. Gluten-free, dairy-free, and Low FODMAP-friendly, this dish is designed to be enjoyed by all!

In just 45 minutes, you can create a vibrant and wholesome meal that's filled with colorful veggies and tender chicken simmered in a rich coconut milk sauce. The combination of green bell peppers adds a lovely crunch, while the red curry paste infuses each bite with a delightful kick. Each serving is balanced with a satisfying assortment of flavors and textures, making it an ideal choice for both lunch and dinner.

Not only is this Chicken Curry easy to prepare, but it also serves as the perfect centerpiece for a gathering with family or friends. Imagine plating this vibrant dish over a bed of fluffy long-grain rice, topped with a sprinkle of fresh lime juice for that extra burst of flavor. Whether you're a seasoned cook or a kitchen novice, this recipe guarantees a rewarding cooking experience that will leave everyone craving more!

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