Coconut chicken curry with rice
A creamy, fragrant curry delivering quality calories: chicken, coconut milk and basmati rice — a bulking meal that breaks the routine.
Nutrition values per serving, computed from the ingredients.
Ingredients
- check_circle400 g chicken breast
- check_circle200 ml light coconut milk
- check_circle180 g basmati rice
- check_circle1 onion
- check_circle2 cloves garlic
- check_circle20 g curry paste
- check_circle14 g olive oil
- check_circleCilantro, salt, pepper
Method
- 1Cook the basmati rice.
- 2Sauté the onion and garlic, add the cubed chicken and brown it.
- 3Stir in the curry paste, then the coconut milk, and simmer for 12 minutes.
- 4Adjust the seasoning and scatter cilantro.
- 5Serve the curry over the rice.
A fragrant, balanced curry
This coconut chicken curry proves a healthy dish can be full of flavour: 33 g of protein, 55 g of carbs and only 13 g of fat for 485 kcal. Chicken breast provides lean protein, rice the carbs, light coconut milk and curry paste a rich aroma without excess fat. A complete meal that breaks the routine.
Controlling the coconut milk
Coconut milk is the curry's only real calorie item: tasty but fatty. The light version used here keeps the aroma while limiting the fat. To lighten it further, portion it or cut it with a little stock; for a richer bulking curry, use full-fat coconut milk. The curry paste, meanwhile, flavours for almost nothing.
Getting a homemade curry right
First sauté the onion, garlic and curry paste to awaken the spices, then add the chicken, let it colour, and pour in the coconut milk. Simmer over low heat so the chicken tenderises and the sauce thickens. Fresh coriander at the end. Serve over basmati rice, which soaks up the sauce.
The spices, more than just aroma
What gives curry its character is its spices — and they do more than flavour. Turmeric, ginger, cumin or coriander bring compounds studied for their antioxidant properties, and ginger is traditionally valued for digestion. All for zero calories: spices are the best way to make a healthy dish genuinely tasty.
In practice, always awaken the spices in a little fat at the start of cooking: the heat releases their aromas far better than adding them at the end. Adjust the chili to your tolerance, and don't hesitate to finish with fresh coriander and a squeeze of lime. It is this generosity with spices that keeps a lean chicken dish from ever getting boring.
What to pair it with
Love fragrant, protein-rich simmered dishes? These recipes extend the idea.
Key takeaways
- 33 g protein for 485 kcal and 13 g fat: a tasty, light curry.
- Light coconut milk keeps the aroma while limiting fat.
- Awaken the curry paste and onion before adding the chicken.
- Serve over basmati rice, which soaks up the sauce.
Frequently asked questions
Is coconut curry too fatty for training?
Not with light coconut milk and a reasonable portion: here, only 13 g of fat. Full-fat coconut milk is fattier — portion it when cutting. The dish stays balanced thanks to the lean chicken and rice.
Can you make this curry ahead?
Yes, it is even better reheated: the spices infuse and the chicken soaks up the sauce. It keeps 3 days in the fridge and freezes well. Cook the rice separately at the last minute for the best texture.
Can you swap the chicken for another protein?
Yes: shrimp, white fish, firm tofu or chickpeas pair very well with coconut curry. Adjust the cooking time (shrimp and fish cook fast) and keep the onion-garlic-curry-paste-coconut base.
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