Protein Curried Coconut Chicken

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Experience new flavors with this protein packed chicken dish!

This Curried Coconut Chicken recipe is packed with lean protein. A dish that isn’t just unique in its flavors, but also features one of our favorite superfoods, the coconut. This fruit contains a multitude of macronutrients and can help you achieve your weight loss goals. Adding coconut to this curried chicken dish put this recipe over the top. Try it for yourself!

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Protein Curried Coconut Chicken

This scrumptious chicken recipe is perfect for any healthy meal plan with low carbs, high protein, and other essential nutrients.
Yield 4 people
Serving Size 1 chicken breast and 1/4 of the sauce
Course Dinner
Cuisine Universal
Author SkinnyMs.


  • 1 1/2 tablespoons curry powder
  • black pepper freshly ground, to taste, divided
  • 2 lemongrass stalks bottom two-thirds, bruised and cut into 4-inch pieces
  • 2 tablespoons lime juice fresh
  • 1/3 cup plus 2 tablespoons coconut oil
  • 1 tablespoon salt divided
  • 4 boneless and skinless chicken breasts
  • 1 shallot small
  • 1 red onion small, quartered
  • 2 garlic cloves
  • 4 ginger slices fresh and peeled, 1/4 inch each
  • 1 unsweetened coconut milk can
  • 1 tablespoon coconut palm sugar
  • 1 1/2 tablespoons shredded unsweetened coconut toasted


  • In a large bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with 1/2 tablespoon salt. Add the chicken, turn to coat and refrigerate for 4 hours.
  • In a food processor, puree the shallots, onion, garlic, and ginger.
  • In a deep skillet, heat the remaining 1/3-cup of oil. Fry the puree paste over moderately high heat, stirring until lightly browned, about 5 minutes. Then remove from the pan and set aside.
  • Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 10 minutes. Add the coconut milk, sugar, and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes.
  • Spoon off as much oil as possible and discard the lemongrass.
  • Season with freshly ground black pepper, to taste and the rest of the salt, and serve.
  • Make Ahead. The rendang can be refrigerated for 2 days. Re-warm before serving.

Nutrition Information

Serving: 1chicken breast and 1/4 of the sauce | Calories: 189kcal | Carbohydrates: 9g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 216mg | Fiber: 2g | Sugar: 1g |
SmartPoints (Freestyle): 4
Keywords Diabetic-Friendly, Gluten-Free, Keto

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If you enjoyed this Coconut dish, try these:
Coconut Curry Cauliflower
Coconut Milk Smoothie Recipe
Coconut Banana Green Smoothie

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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