One-Pot Curried Coconut Chicken

One-Pot Curried Coconut Chicken

One-pot meals are excellent for motivating home chefs with hectic schedules to put away the takeout menu and whip up an easy, no fuss meal. This curried chicken gives you the flavors of your favorite South Asian takeout, but with less fat and calories, and a simple prep and clean-up that will have you concocting it again and again. Lean chicken combines with nutritional powerhouses turmeric, garlic, and bell peppers to comprise a dish that’s full of flavor and great for you.

One-Pot Curried Coconut Chicken

One-Pot Curried Coconut Chicken

*calculated with lite coconut milk Yields: 6 servings | Serving Size: 1/6 of recipe over 1 cup cooked brown rice | Calories: 338 | Total Fat: 8 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 24 mg | Sodium: 243 mg | Carbohydrates: 52 g | Dietary Fiber: 5 g | Sugars: 4 g | Protein: 13 g | SmartPoints: 10

Ingredients

  • 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-sized cubes
  • 2 tablespoons curry powder (use yellow curry powder for milder or red for spicier)
  • 3 cloves garlic, finely minced
  • 1 white onion, cut into strips
  • 1 can lite or regular coconut milk
  • 1 red bell pepper, seeded, stemmed and cut into strips
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1-1/2 tablespoons coconut palm sugar or honey

Directions

  1. In a large pan over medium-low heat, sauté the onion and bell pepper in olive oil and sprinkle with 1/4 teaspoon salt, stirring every so often until onions are softened and translucent, for about 10 minutes.
  2. Add the spices and chicken pieces, and cook for about 3 minutes, until spices are fragrant and the chicken is a bit golden on the outside.
  3. Add the coconut milk and sweetener, stir, increase heat to high and bring almost to a boil. Reduce heat and allow to simmer for 10 minutes, until chicken is cooked through.
  4. Serve over brown rice.
https://skinnyms.com/one-pot-curried-coconut-chicken-recipe/

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30 Comments on "One-Pot Curried Coconut Chicken"

  1. Mantra Gayatri  January 5, 2017

    Made it last night! So good.

    Reply
  2. Marey  February 18, 2017

    This is a great recipe! I didn’t have chicken breast on hand but had chicken thighs..the sauce is delicious!! I like spicy so I added some cayenne pepper to the dish..instead of rice I used quinoa. Thank you for this!!

    Reply
    • Nichole Furlong  February 18, 2017

      Great substitution idea, Marey! Glad everything turned out delicious and you enjoyed our recipe. You’re very welcome!

      Reply
  3. Louise  March 27, 2017

    can you use coconut milk instead of palm sugar?

    Reply
    • Nichole Furlong  March 27, 2017

      Hi Louise!

      I would not recommend substituting coconut milk for palm sugar in this recipe. Honey would be a great substitution!

      Reply
  4. Jessica  March 27, 2017

    What about omitting the sweetener all together, bad idea?

    Reply
    • Nichole Furlong  March 27, 2017

      Hi Jessica! You can omit the sweetener if that’s what you prefer. The end result might be a little more acidic, but still very tasty! The sugar helps to balance the flavors of the dish, not necessarily add sweetness.

      Reply
  5. Janet  March 27, 2017

    When do you add the garlic

    Reply
    • Nichole Furlong  March 27, 2017

      Hi Janet,

      Add the garlic with the spices and the chicken.

      Reply
  6. MChafe  March 27, 2017

    Using powdered Coconut Milk, have to add water to get ‘X’ cups of milk. How much is ‘a can’?

    Reply
    • Nichole Furlong  March 27, 2017

      A can is just under 6 ounces – or 2/3 of a cup.

      Reply
  7. Pam  March 27, 2017

    Amazingly, I had all the ingredients (except the red bell pepper) on hand. I made it with what I had. So easy! So good! Thanks skinnyms.com!

    Reply
    • Kym Votruba  March 27, 2017

      We’re so happy to see that you enjoyed the recipe! 🙂

      Reply
  8. Caz  March 27, 2017

    Can you use red or yellow curry paste instead of curry powder? I only have Keen’s curry powder & I don’t know if that would give the right flavour?

    Reply
    • Gale Compton  March 28, 2017

      Caz, That should be fine. If you have yellow paste, even better.

      Reply
      • Caz  March 29, 2017

        Thanks…..I ended up cooking it last night & used Red Thai Curry paste & chicken thigh fillets instead of breast. It was awesome!! Will definitely be cooking this one again!! Thanks for the recipe.
        I’m trying the One pot Chicken Paella tonight so we’ll see how that goes.

        Reply
        • Gale Compton  March 30, 2017

          Caz, Great! Would love your feedback on the Paella. 🙂

          Reply
  9. Pat  March 29, 2017

    Made this tonight and everyone liked it.

    Reply
  10. Carolyn  March 29, 2017

    Cooked this last night & it was a huge success. I used red curry paste & chicken thigh fillets instead of breast fillets. Will be a keeper!!

    Reply
  11. Kathy  March 30, 2017

    This recipe was absolutely delicious. Had some leftover rotisserie chicken, made the dish even that much easier. So, so good.

    Reply
  12. Pippa  May 9, 2017

    I

    I added a few cloves, cardamoms, cinnamon stick and whole black pepper corns to the other spices and garlic….OMG…YUM!

    Reply
    • Emilia Horn  May 9, 2017

      That’s sounds fantastic, Pippa! Yum indeed!

      Reply
  13. Miriam  July 6, 2017

    How many ounces is the can of coconut milk?

    Reply
    • Gale Compton  July 6, 2017

      Miriam, They range from 14.5 to 15.5 ounces. About 15 ounces was used in this recipe.

      Reply
  14. Dolorita Samuels  July 24, 2017

    What is the green stuff on top?

    Reply
    • Emilia Horn  July 24, 2017

      It’s cilantro, Dolorita. It makes a nice garnish 🙂

      Reply
  15. Jasmine  August 23, 2017

    Could i do this in the slow cooker?

    Reply
    • Nichole Furlong  August 24, 2017

      Hi Jasmine.

      Yes, you can make this in the slow cooker! Add all ingredients to your slow cooker except for the onions and red pepper. Cook on low for 4 hours or on high for 3 hours. During the last 45 minutes of cooking, add in the onions and red pepper.

      Reply
  16. Emma  August 27, 2017

    Hi – do the calories for this include the brown rice?

    Reply
    • Gale Compton  August 27, 2017

      Emma, The brown rice is not included in the data.

      Reply

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