Chicken Coconut Curry

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At once comforting and flavorful, this rich chicken coconut curry stew will warm you on chilly winter evenings. Chunks of potato, lean chicken and loads of veggies make it a meal in a bowl. Enjoy with a fruity white wine like Gewurztraminer or Chenin Blanc to tame the heat. Using "lite" coconut milk instead of full-fat in this healthy curried coconut chicken stew recipe trims roughly two-thirds the fat and calories without sacrificing flavor.

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Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings, about 1 1/2 cups each

Ingredients

  • 1 ½ pounds boneless, skinless chicken breast, cut into bite-size cubes

  • 6 teaspoons curry powder, divided

  • ¾ teaspoon salt, divided

  • 2 tablespoons coconut oil or canola oil, divided

  • 1 large yellow onion, chopped

  • 1 tablespoon chopped garlic

  • 1 14-ounce can “lite” coconut milk

  • 1 14-ounce can reduced-sodium chicken broth

  • 4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium)

  • 1 cup sliced carrots

  • ½ cup chopped celery

  • ¾ cup frozen peas

  • ¼ cup chopped fresh cilantro

  • 1 tablespoon packed brown sugar

Directions

  1. Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.

  2. Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.

  3. Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.

Nutrition Facts (per serving)

346 Calories
12g Fat
31g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 1/2 cups
Calories 346
% Daily Value *
Total Carbohydrate 31g 11%
Dietary Fiber 5g 18%
Total Sugars 7g
Added Sugars 2g 4%
Protein 29g 58%
Total Fat 12g 16%
Saturated Fat 8g 41%
Cholesterol 63mg 21%
Vitamin A 3795IU 76%
Vitamin C 17mg 18%
Folate 46mcg 12%
Sodium 574mg 25%
Calcium 57mg 4%
Iron 3mg 14%
Magnesium 63mg 15%
Potassium 927mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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