Coconut Curry Chicken

Dairy Free
Health score
11%
Coconut Curry Chicken
25 min.
4
192kcal

Suggestions


Indulge in the vibrant flavors of our Coconut Curry Chicken, a delightful dish that brings the essence of tropical cuisine right to your table. Perfectly suited for a quick lunch or a satisfying dinner, this dairy-free recipe is not only easy to prepare but also packed with nutrients, making it a fantastic choice for health-conscious food lovers.

In just 25 minutes, you can whip up a meal that serves four, with each serving containing a mere 192 calories. The star of this dish is the tender, boneless skinless chicken breasts, marinated in aromatic curry powder and complemented by a medley of fresh vegetables like zucchini, bell peppers, and onions. The addition of light, unsweetened coconut milk creates a creamy sauce that envelops the chicken and veggies, infusing them with a rich, exotic flavor.

To elevate the dish, we finish it off with a sprinkle of toasted coconut, adding a delightful crunch and a hint of sweetness. Whether you're looking to impress guests or simply enjoy a comforting meal at home, this Coconut Curry Chicken is sure to become a favorite in your culinary repertoire. Dive into this deliciously satisfying dish and experience the perfect balance of taste and nutrition!

Ingredients

  • tablespoon curry powder 
  • 0.8 lb chicken breast boneless skinless
  • teaspoon vegetable oil 
  • small onion cut into 2x1/4-inch strips
  • small zucchini cut into 1/4-inch slices
  • medium bell pepper cut into 3/4-inch squares (any color)
  • 0.3 cup coconut milk light unsweetened
  • tablespoon black bean garlic sauce 
  • teaspoon ginger grated
  • 0.5 teaspoon salt 
  • tablespoons coconut or shredded toasted

Equipment

  • frying pan
  • wok

Directions

  1. Rub curry powder on chicken.
  2. Cut chicken into 3/4-inch pieces.
  3. Let stand 10 minutes.
  4. Spray wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble.
  5. Add chicken; stir-fry 2 minutes. Move chicken to side of wok.
  6. Add oil to center of wok.
  7. Add onion, zucchini and bell pepper; stir-fry 2 minutes.
  8. Add coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce coats vegetables and chicken and is heated through.
  9. Sprinkle with toasted coconut.

Nutrition Facts

Calories192kcal
Protein41.04%
Fat43.69%
Carbs15.27%

Properties

Glycemic Index
26
Glycemic Load
0.87
Inflammation Score
-8
Nutrition Score
15.979130519473%

Flavonoids

Luteolin
0.19mg
Isorhamnetin
0.88mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
3.82mg

Nutrients percent of daily need

Calories:191.53kcal
9.58%
Fat:9.44g
14.53%
Saturated Fat:5.7g
35.63%
Carbohydrates:7.43g
2.48%
Net Carbohydrates:4.83g
1.76%
Sugar:4.03g
4.47%
Cholesterol:54.43mg
18.14%
Sodium:398.05mg
17.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.96g
39.91%
Vitamin C:46.51mg
56.38%
Vitamin B3:9.54mg
47.68%
Selenium:29.15µg
41.64%
Vitamin B6:0.82mg
40.93%
Phosphorus:230.85mg
23.09%
Vitamin A:1031.13IU
20.62%
Manganese:0.41mg
20.39%
Potassium:566.78mg
16.19%
Vitamin B5:1.43mg
14.33%
Magnesium:44.98mg
11.24%
Fiber:2.6g
10.41%
Vitamin B2:0.15mg
8.69%
Folate:33.71µg
8.43%
Iron:1.5mg
8.35%
Vitamin E:1.13mg
7.53%
Vitamin B1:0.1mg
6.84%
Copper:0.13mg
6.41%
Vitamin K:6.56µg
6.25%
Zinc:0.92mg
6.11%
Vitamin B12:0.17µg
2.83%
Calcium:26.06mg
2.61%