I cook this creamy coconut curry on weeknights when the house smells like garlic and lime and we all hover over the pot. The sauce hugs every bite and the gentle heat keeps us curious. My spoon goes in for one last taste and then another. Oops. No stress though, it still counts as Low Calorie Chicken Recipes. We chase bold flavor without heavy extras. Think bright spice, mellow coconut, and tender chicken that stays juicy. Fans of Cajun Dinner Recipes nod at the warm spice, readers who crave Caribbean Cuisine smile at the sunshine notes. Anyone hunting Boneless Skinless Chicken Thigh Recipes or Baked Chicken Breast Recipes can use this method and feel good about it. I serve it with rice or crunchy veg and call it dinner. The pot simmers, we talk, we laugh, the dog begs. It fits Calorie Controlled Meals and lands near Asian Food Recipes in spirit. It is friendly, fast, and forgiving, which is pretty much all I ask from Tuesday.
Table of Contents
- 1) Key Takeaways
- 2) Easy Coconut Curry Chicken Recipe
- 3) Ingredients for Coconut Curry Chicken
- 4) How to Make Coconut Curry Chicken
- 5) Tips for Making Coconut Curry Chicken
- 6) Making Coconut Curry Chicken Ahead of Time
- 7) Storing Leftover Coconut Curry Chicken
- 8) Try these Main Course next
- 9) Coconut Curry Chicken
- 10) Nutrition
1) Key Takeaways
I cook with calm hands and a curious nose. This pot brings warm curry, soft coconut, and bright lime. We get big flavor without heavy fuss. Low Calorie Chicken Recipes live here and they taste like comfort. Low Calorie Chicken Recipes show up on busy nights and never feel like a diet.
We start with boneless chicken and pantry spice. The sauce thickens fast and hugs rice like it means it. Kids steal tastes. I pretend not to see. The method works with thighs or breast and keeps the meat tender.
I write as Camila from Camila Cooks. I test, tweak, and eat with you in mind. Think low calorie chicken dinners that still feel rich. Think repeats that never get dull. That is the promise I keep.
2) Easy Coconut Curry Chicken Recipe
I built this for weeknights. One wide pan. Simple steps. Big payoff. Two mentions land here for our main phrase Low Calorie Chicken Recipes so search tools and real people both find it. We keep the spirit of Asian Food Recipes with a friendly spin.
The meat browns, the spices bloom, the coconut turns silky. I nudge in lime for lift. Steam rises and smells like a small vacation. Fans of Cajun Dinner Recipes will enjoy the warm kick. Folks who love Caribbean Cuisine will spot sunshine notes.
Thighs stay juicy. Baked Chicken Breast Recipes lovers can swap in bite size breast and keep the same timing. The plan fits Calorie Controlled Meals without losing joy. We eat well and we feel light. That balance keeps us coming back.
3) Ingredients for Coconut Curry Chicken
Neutral oil I use one tablespoon to soften onion and start flavor. The small amount keeps the dish in the lane of low calorie chicken meal without losing that gentle sizzle.
Onion One medium onion, finely chopped, brings sweet base notes. It melts into the sauce and builds body that tastes slow cooked.
Garlic Three cloves, minced, wake up the pan. The aroma says dinner is near and the taste rides through every bite.
Fresh ginger One tablespoon, grated, adds glow and a clean edge. I grate it fine so it blends and never distracts.
Curry powder Two teaspoons set the core flavor. Choose mild or medium to fit your heat mood and your crew.
Turmeric One teaspoon brings color and a soft earthy note. It also makes the pot look like pure sunshine.
Paprika One teaspoon rounds the spice. I like the gentle warmth and that pretty finish on the sauce.
Red pepper flakes A small pinch keeps us awake. Add more if your table likes a little sparkle.
Boneless skinless chicken thighs Six hundred grams cut in bite size pieces. Tender and forgiving, they make low calorie chicken ideas feel lush.
Salt and pepper One teaspoon fine salt to start and black pepper to finish. Taste and tune near the end.
Coconut milk One can at four hundred milliliters. Full body gives the sauce a silky coat that still fits our goals.
Chicken broth One hundred fifty milliliters lets the sauce simmer and shine. Low sodium keeps control in your hands.
Tomato paste One tablespoon adds depth and a hint of sweetness. The color turns rich and the sauce thickens fast.
Brown sugar One teaspoon balances the spice. The sauce tastes round and friendly.
Lime Zest and juice for bright lift. The finish tastes clean and keeps you reaching for one more bite.
Fresh herbs and rice Cilantro, scallions, and warm rice or cauliflower rice for serving. The bowl looks full and feels complete.
4) How to Make Coconut Curry Chicken
Step 1 Set a wide pan over medium heat. Add oil. Stir in onion and cook until soft and sweet, about five minutes. Add garlic and ginger. Stir one minute until fragrant.
Step 2 Sprinkle curry powder, turmeric, paprika, and red pepper flakes. Stir until the spices smell toasty, about thirty seconds. This bloom sets the tone for our Low Calorie Chicken Recipes success.
Step 3 Add chicken and salt. Cook, stirring, until edges turn opaque and get a bit of color, about five minutes. Keep the heat steady so the pieces stay tender.
Step 4 Whisk coconut milk, broth, and tomato paste in a bowl. Pour into the pan. Add brown sugar and a few grinds of pepper. Simmer until the sauce looks glossy and lightly thick, eight to ten minutes.
Step 5 Stir in lime zest and juice. Taste. Add more salt or heat as you like. Spoon over rice. Top with cilantro and scallions. Serve hot and breathe in that cozy steam.
5) Tips for Making Coconut Curry Chicken
Cut the chicken in even pieces for steady cooking. Small bites cook fast and stay juicy. That helps with portion control and keeps the dish in the lane of Low Calorie Chicken Recipes.
Bloom the spices before liquids. The heat wakes up oils and fills the kitchen with a toasty perfume. The flavor turns deeper without extra work.
Serve with rice, quinoa, or crisp veg. Folks hunting Boneless Skinless Chicken Thigh Recipes or Baked Chicken Breast Recipes can use the same sauce. Short keyword curry chicken fits here. Longtail easy coconut curry chicken fits too.
6) Making Coconut Curry Chicken Ahead of Time
I cook the sauce on Sunday and chill it. On Monday I warm it and add fresh lime. The rest tastes like day one. That trick helps busy weeks and keeps Calorie Controlled Meals on track.
Store the curry and rice in separate containers. The sauce stays silky when it cools slowly. A small splash of broth on reheat brings it back to life.
For guests I keep chopped cilantro and extra lime ready. People add what they like. Longtail healthy coconut curry chicken reads right here and matches the plan.
7) Storing Leftover Coconut Curry Chicken
Pack leftovers in shallow containers and chill within two hours. The curry keeps three days and still tastes bright. The sauce thickens in the fridge and loosens when warmed.
Warm on the stove over low heat. Add a spoon of broth if the sauce looks tight. Stir until it looks glossy again.
Freeze in meal size portions for one month. Thaw in the fridge. Longtail creamy coconut curry chicken lands here and makes sense for readers who plan smart.
8) Try these Main Course next
9) Coconut Curry Chicken
Low Calorie Chicken Recipes Coconut Curry Chicken
Ingredients
For the Curry
- 1 tablespoon neutral oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons curry powder mild or medium
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 pinch red pepper flakes
- 600 grams boneless skinless chicken thighs trimmed and cut into bite size pieces
- 1 teaspoon fine salt plus more to taste
- 1 can full fat coconut milk 400 milliliters
- 150 milliliters low sodium chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- 1 lime zest and juice
- Fresh black pepper
To Serve
- Cooked rice or cauliflower rice
- Fresh cilantro leaves
- Lime wedges
- Thinly sliced scallions
Instructions
Cook the Base
- Warm oil in a wide saucepan over medium heat.
- Stir in onion and cook until soft and sweet about five minutes.
- Add garlic and ginger and cook one minute until fragrant.
Bloom the Spices
- Sprinkle curry powder turmeric paprika and red pepper flakes into the pan and stir until the spices smell toasty about thirty seconds.
Brown the Chicken
- Add chicken and salt.
- Cook until the edges turn opaque and pick up light color about five minutes.
Make the Sauce and Simmer
- Whisk coconut milk broth and tomato paste in a bowl then pour into the pan.
- Stir in brown sugar and a few grinds of black pepper.
- Bring to a gentle simmer and cook uncovered eight to ten minutes until the chicken is cooked through and the sauce looks glossy and lightly thick.
Finish and Serve
- Stir in lime zest and juice.
- Taste and adjust salt and heat.
- Spoon the curry over rice scatter cilantro and scallions and serve with extra lime.
10) Nutrition
One serving offers about three hundred forty calories, twenty eight grams protein, seventeen grams fat with nine saturated, sixteen grams carbs, two grams fiber, and six grams sugar. Sodium sits near five hundred twenty milligrams based on low sodium broth. Values shift with brand choices and portion size.
I publish as Camila on Camila Cooks. We keep things friendly, flexible, and light. Short keyword coconut curry fits the page. Asian Food Recipes gets a nod here too.
This dish supports readers who track intake without losing pleasure. The bowl smells bright and tastes cozy. That is the win I chase every week.
Leave a Comment