Coconut Chicken Curry

Coconut Chicken Curry

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From: Diabetic Living Magazine

Chicken drumsticks are marinated in yogurt with curry spices, then baked and served with a creamy coconut sauce with eggplant and brown rice for a taste of India from your kitchen.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 chicken drumsticks, skinned (about 1¼ pounds)
  • ¼ cup plain lowfat Greek yogurt
  • 1½ tablespoons red curry paste
  • ¾ cup uncooked brown rice
  • 1½ cups chopped, peeled eggplant
  • ½ cup chopped onion
  • ½ to 1 medium serrano pepper, stemmed, seeded if desired, and thinly sliced crosswise (see Tip)
  • 1 tablespoon canola oil
  • 1¼ cups refrigerated unsweetened coconut milk
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • 1¼ teaspoons garam masala
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon finely shredded lime peel
  • Snipped fresh cilantro (optional)
  • Lime wedges


  • Prep

  • Ready In

  1. Place chicken drumsticks in a large resealable plastic bag. Add yogurt and 1 tablespoon of the curry paste to bag with chicken; seal bag. Turn and massage chicken so all is coated with yogurt mixture. Marinate in the refrigerator at least 4 hours or up to 24 hours, turning bag occasionally.
  2. Preheat oven to 375°F. Line a shallow baking pan with foil. Place marinated chicken on foil. Bake for 35 to 40 minutes or until chicken is no longer pink (175°F). Set chicken aside.
  3. Meanwhile, cook rice according to package directions, omitting any added salt or fat.
  4. In a large nonstick skillet, cook eggplant, onion, and serrano pepper in hot oil over medium heat for 6 to 8 minutes or until eggplant is tender, stirring occasionally. In a small bowl whisk together coconut milk, cornstarch, remaining ½ tablespoon curry paste, and the salt until smooth. Add all at once to eggplant mixture. Cook and stir until slightly thickened and bubbly. Add baked chicken to skillet. Cook over medium-low heat for 2 minutes more, stirring to coat chicken with sauce. Remove from the heat. Sprinkle with ½ teaspoon of the garam masala; stir to combine. Set aside.
  5. Add remaining ¾ teaspoon garam masala, ¼ cup cilantro, and the lime peel to the cooked rice; toss to combine. To serve, divide rice among four serving plates. Add one drumstick to each plate. Spoon remaining vegetable mixture evenly over chicken on each plate. If desired, sprinkle with additional cilantro. Serve with lime wedges to squeeze over all.
  • Tip: Handling Hot Peppers: Because hot chile peppers, such as serrano peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition information

  • Serving size: 1 drumstick with ⅓ cup rice and ⅓ cup eggplant mixture
  • Per serving: 383 calories; 14 g fat(4 g sat); 3 g fiber; 35 g carbohydrates; 28 g protein; 25 mcg folate; 123 mg cholesterol; 3 g sugars; 464 IU vitamin A; 6 mg vitamin C; 71 mg calcium; 2 mg iron; 571 mg sodium; 462 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 starch, 1 vegetables, 1½ fat

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