Chicken Curry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.2
  • Total Fat: 7.5 g
  • Cholesterol: 74.0 mg
  • Sodium: 1,071.1 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 30.5 g

View full nutritional breakdown of Chicken Curry calories by ingredient
Submitted by:


revamp of Cooking light

revamp of Cooking light

Number of Servings: 4


    1 tbsp Chicken Broth
    18oz Chicken Breast, without skin
    1/2tsp Salt
    2cups (240g) Bell Peppers- sliced
    2tbsp lime juice
    2tbsp soy sauce, low sodium
    2tbsp red curry paste
    2tsps Stevia
    3/4cup Coconut milk, light


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once.

2.Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan.

3.Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick.

4.Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.

Serving Size: 1/4pan

Rate This Recipe