Chicken Coconut Curry
839
Calories
60g
Protein
60g
Carbs
42g
Fat
Chicken simmered in a fragrant coconut curry with vegetables, served over brown rice. Warm and comforting.
Kcal 839 · Protein 60 g · Carbs 60 g · $ 4.00 per serving
Protein 60g · Carbs 60g · Fat 42g
12 min
Prep
18 min
Cook
$ 4
Per Plate
839
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 6 oz chicken, cut into 1-inch pieces
- 1/2 cup coconut flakes
- 1.5 cups cooked broccoli (from about 2 cups raw florets)
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 tbsp curry powder
- 1 cup cooked brown rice
- 1 tbsp olive oil
- 12 oz chicken, cut into 1-inch pieces
- 1 cup coconut flakes
- 3 cups cooked broccoli (from about 4 cups raw florets)
- 2 cups cooked spinach (from 20 oz raw, 2 bags)
- 2 tbsp curry powder
- 2 cups cooked brown rice
- 2 tbsp olive oil
- 24 oz chicken, cut into 1-inch pieces
- 2 cups coconut flakes
- 6 cups cooked broccoli (from about 8 cups raw florets)
- 4 cups cooked spinach (from 40 oz raw, 4 bags)
- 4 tbsp curry powder
- 4 cups cooked brown rice
- 4 tbsp olive oil
- 36 oz chicken, cut into 1-inch pieces
- 3 cups coconut flakes
- 9 cups cooked broccoli (from about 12 cups raw florets)
- 6 cups cooked spinach (from 60 oz raw, 6 bags)
- 6 tbsp curry powder
- 6 cups cooked brown rice
- 6 tbsp olive oil
- 48 oz chicken, cut into 1-inch pieces
- 4 cups coconut flakes
- 12 cups cooked broccoli (from about 16 cups raw florets)
- 8 cups cooked spinach (from 80 oz raw, 8 bags)
- 8 tbsp curry powder
- 8 cups cooked brown rice
- 8 tbsp olive oil
Before You Start
Cut the chicken into bite size pieces, pat them dry so they brown, cut the broccoli into florets, and have the cooked brown rice warm and ready.
How To Make It
- Warm the olive oil in a deep pan over medium, about 1 minute, until it shimmers.
- Add the curry powder and cook, about 1 minute, until it smells fragrant and toasty.
- Add the chicken and stir to coat, then cook, 5 to 6 minutes, until the outsides turn white and no raw pink shows.
- Add the broccoli and a splash of water and simmer, 5 to 6 minutes, until the broccoli is bright and just tender.
- Stir in the spinach and the coconut flakes and simmer, 4 to 5 minutes, until the spinach wilts, the sauce thickens, and the chicken reaches 165°F in the center with no cold spots.
- Spoon over the brown rice and serve hot.
Fix It: If the sauce dries out before the chicken is done, add a splash of water and lower the heat so it finishes gently.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories839
- Protein60g
- Carbs60g
- Fat42g
- Fiber13g
- Sodium206mg
Bonus Benefits
- Inflammation
- A Healthy Weight
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Coconut: good fat and fiber, reported to keep you full.
Whole-Grain Rice: fiber and steady carbs, reported to give lasting energy.
Coconut: good fat and fiber, reported to keep you full.
Whole-Grain Rice: fiber and steady carbs, reported to give lasting energy.
Tools For This Recipe
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