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Mains · Comfort Classics
Weeknight Coconut Chicken Curry
Golden, gingery, one-pot curry with light coconut milk doing rich-and-silky at half the calories.
443Calories
39.9gProtein
38.5gNet carbs
7.7gFiber
11.1gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1¼ lb (550 g) chicken breast, cubed
550 g
1¼ cups (300 g) canned light coconut milk
300 g
¾ cup + 1 Tbsp (200 g) low-sodium broth
200 g
1 onion (150 g), sliced
150 g
4 cloves garlic, minced
12 g
1 Tbsp (12 g) grated ginger
12 g
2½ Tbsp (40 g) tomato paste
40 g
2 Tbsp curry powder + 1 tsp garam masala + ¼ tsp cayenne + 1 tsp salt
16 g
3 cups (300 g) cauliflower florets
300 g
1 cup (150 g) frozen peas
150 g
3 big handfuls (100 g) spinach
100 g
1 Tbsp (15 g) lime juice
15 g
2 tsp (8 g) allulose
8 g
2¼ cups (400 g) cooked brown rice, to serve
400 g
oil spray
4 g
Method
- Soften the onion in a misted pot over medium-high, 4 minutes. Add garlic, ginger, tomato paste, and spices; fry 90 seconds until it smells like a curry house.
- Add the chicken and turn to coat in the paste, 2 minutes.
- Pour in the coconut milk and broth, add the cauliflower, and simmer 12 minutes.
- Stir in the peas, spinach, allulose, and lime; give it 2 more minutes.
- Taste — it should be rich, bright, gently sweet. Serve over the rice.
Nutrition facts
Per serving.
Calories443
Total fat11.1 g
Total carbohydrate48.2 g
Dietary fiber7.7 g
Allulose2 g
Net carbs38.5 g
Protein39.9 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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