Coconut curry chicken

Coconut Curry Chicken

Prep Time10 minutes
Cook Time25 minutes
Course: comfort food, Dinner, lunch, Main Course
Cuisine: Indian
Keyword: chicken, coconut, Curry
Servings: 3


  • Stove top
  • 10-12" pan


  • Coconut oil spray
  • 1 1/2 Pounds Chicken breast Cut into 1" chunks
  • 1 Small Shallot Diced
  • 1 Small Onion Diced
  • 1 Jar Roasted red peppers Sliced thin
  • 1 Medium Red bell pepper Sliced thin
  • 2 TBSP Fresh ginger Grated fine
  • 2 TBSP Fresh Garlic Minced
  • 1 1/2 TBSP Curry powder
  • 2 tsp Corriander Ground
  • 1 tsp Cumin
  • 1/4 Cup Curry paste
  • 1 Can Light unsweetened coconut milk
  • Zest of one lime
  • Juice of one lime
  • 1/4 Cup Cilantro Chopped
  • 1/4 Cup Basil Chopped
  • Salt & Pepper To taste
  • Toasted Coconut Optional

Over Rice

  • 1 Bag Plain Brown Rice Microwavable Steam in bag
  • 1 Bag Plain Cauliflower Rice Microwavable Steam in bag


  • Spray the pan with the coconut oil spray
  • Saute the onions until translucent
  • Add the ginger and garlic ( Cook for 2-3 minutes )
  • Now its time to add the curry powder, corriander & cumin. Cook for about 1-2 minutes
  • Time to add the curry paste
  • Add the cocounut milk, lime zest, lime juice ( Bring to a small boil then turn down to low )
  • Add the chunks of chicken and cook covered on low for about 10 minutes or until chicken is cooked and sauce is thickened
  • If not thick make a slurry with equal parts cornstarch to water
  • Season with salt and pepper to taste
  • Right before serving add the cilantro & Basil
  • Garnish wih toasted coconut


  • Microwave the Brown rice and cauliflower rice according to package


These points are based on 3 servings and 1/2C of brown rice per serving. I mixed Brown rice with cauliflower rice to bulk up
Purple WW Plan – 7 Points
Blue WW Plan – 9 Points
Green WW Plan – 15 Points
You can always substitute the coconut milk with almond or cashew milk to lower the points. 






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