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Coconut Curry Chicken

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By Betty Crocker Kitchens
Updated Aug 17, 2010
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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
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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

  • Step 
    1
    Rub curry powder on chicken. Cut chicken into 3/4-inch pieces. Let stand 10 minutes.
  • Step 
    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.
  • Step 
    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.

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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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