Coconut Curry Chicken

Enjoy this Indian curry-style dinner recipe made with chicken breasts, veggies and coconut - cooked quickly in a skillet in just 25 minutes!

  • Prep Time 15 min
  • Total Time 25 min
  • Servings 4

Ingredients

1
tablespoon curry powder
3/4
lb boneless skinless chicken breasts
1
teaspoon vegetable oil
1
small onion, cut into 2x1/4-inch strips
1
small zucchini, cut into 1/4-inch slices
1
medium bell pepper (any color), cut into 3/4-inch squares
1/3
cup light unsweetened coconut milk
1
tablespoon brown bean sauce
1
teaspoon grated gingerroot
1/2
teaspoon salt
2
tablespoons shredded coconut, toasted
  • 1 Rub curry powder on chicken. Cut chicken into 3/4-inch pieces. Let stand 10 minutes.
  • 2 Spray wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add chicken; stir-fry 2 minutes. Move chicken to side of wok.
  • 3 Add oil to center of wok. Add onion, zucchini and bell pepper; stir-fry 2 minutes. Add coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce coats vegetables and chicken and is heated through. Sprinkle with toasted coconut.

Expert Tips

Toasted coconut adds an exotic tropical flavor, but just 2 tablespoons contain 4 grams of fat. By limiting the amount of coconut you use and buying reduced-fat coconut milk, you can still enjoy the taste without excess fat and calories.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
400mg
400%;
Total Carbohydrate
8g
8%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
25%;
Calcium
2%;
Iron
8%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.