Enjoy this Indian curry-style dinner recipe made with chicken breasts, veggies and coconut - cooked quickly in a skillet in just 25 minutes!
Coconut Curry Chicken
- Prep Time 15 min
- Total 25 min
- Servings 4
- Ingredients 11
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
Instructions
-
Step1Rub curry powder on chicken. Cut chicken into 3/4-inch pieces. Let stand 10 minutes.
-
Step2Spray 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.
-
Step3Add 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.
Nutrition
170
Calories
6g
Total Fat
20g
Protein
8g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 170
- Calories from Fat
- 60
- Total Fat
- 6g
- 10%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 400mg
- 17%
- Potassium
- 350mg
- 10%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 25%
- 25%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 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 Choice
1/2Tips from the Betty Crocker Kitchens
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