Replicate your favorite takeout with just one pot and minimal fuss!
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
Bursting with flavors, this one-pot chicken is perfect for busy people who want to continue eating healthy and delicious food.
Yield 6 people
Serving Size
Ingredients
- 1 1/2 pounds boneless and skinless chicken breasts cut into bite-sized cubes
- 2 tablespoons curry powder use yellow curry powder for milder or red for spicier
- 3 garlic cloves finely minced
- 1 white onion cut into strips
- 13 1/2 ounces lite coconut milk can
- 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
Instructions
- 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.
- 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.
- 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.
- Serve over brown rice.
Nutrition Information
Calories: 338kcal | Carbohydrates: 52g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 243mg | Fiber: 5g | Sugar: 4g |
| SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10
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Made it last night! So good.
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!!
Great substitution idea, Marey! Glad everything turned out delicious and you enjoyed our recipe. You’re very welcome!
can you use coconut milk instead of palm sugar?
Hi Louise!
I would not recommend substituting coconut milk for palm sugar in this recipe. Honey would be a great substitution!
What about omitting the sweetener all together, bad idea?
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.
When do you add the garlic
Hi Janet,
Add the garlic with the spices and the chicken.
Using powdered Coconut Milk, have to add water to get ‘X’ cups of milk. How much is ‘a can’?
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!
We’re so happy to see that you enjoyed the recipe! 🙂
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?
Caz, That should be fine. If you have yellow paste, even better.
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.
Caz, Great! Would love your feedback on the Paella. 🙂
Made this tonight and everyone liked it.
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!!
This recipe was absolutely delicious. Had some leftover rotisserie chicken, made the dish even that much easier. So, so good.
I
I added a few cloves, cardamoms, cinnamon stick and whole black pepper corns to the other spices and garlic….OMG…YUM!
That’s sounds fantastic, Pippa! Yum indeed!
How many ounces is the can of coconut milk?
What is the green stuff on top?
It’s cilantro, Dolorita. It makes a nice garnish 🙂
Could i do this in the slow cooker?
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.