healthy curry recipe

This healthy coconut chicken curry stew is one of my favorite chicken dinners! It's made with light coconut milk, carrots and peas. I add in fresh cilantro and maple syrup at the end for a pop of fresh flavor.

Chicken Coconut Curry

curry powder, divided

salt, divided

½ pounds boneless, skinless chicken breast, cut into bite-sized cubes

coconut oil

yellow onion, chopped

garlic

can “lite” coconut milk

chicken broth

potatoes

carrots

celery

peas

cilantro

Sprinkle 1 teaspoon curry powder and ¼ teaspoon salt over the chicken and toss to coat. Heat 1 tablespoon oil in a large Dutch oven or Soup pot over medium high heat. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. Transfer the chicken to a plate. It will continue cooking in a later step.

Heat the remaining 1 tablespoon oil in the pot and add the onion and garlic. Cook, stirring often until the onions are starting to soften, 3 to 4 minutes. Stir in the remaining 1 tablespoons plus 2 teaspoons curry and cook, stirring until fragrant but not browned, 30 seconds to 1 minute.

Add coconut milk, broth, potatoes, carrots, celery and the remaining ½ teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.

Stir in the chicken and peas, increase heat to high, and continue cooking until the chicken is cooked through, about 5 minutes longer. Stir in cilantro and maple syrup.

This is one of our favorite weeknight recipes!

This curry is terrific! And so good to know I can make extra and freeze it!

Perfect warming flavors are enhanced with that sweet syrup!

It was awesome!! Thanks for sharing! 
I made extra for lunches!

I've been making this recipe since the February 2013 edition of Eating Well.  I like it better the second day, so often I make it the day before.  Warm flavors. 

Came together quickly for a comforting weeknight meal! Will defiantly make again 

An aromatic, flavorful, and complete meal! I meal prepped it for nourishing and filling lunches all week! Highly, highly recommend.

Just tried this meal last night and it turned out AMAZING...my husband told me 4 times after the meal how great it was! And the flavoring of the chicken really adds to the plate while the veggies give a tasty variety.

We will be making this more often - especially for this winter.

Wonderful dish, Katie. Thank you for sharing!

Followed the recipe and directions with just slight variation. Came out pretty good! I enjoyed it ALOT. It was flavorful and cooked thoroughly and just right. The 1/4 teaspoon of salt is not enough (imo) for the chicken or the broth. I had to add more to both. Didn't have cilantro but used 2 dried bay leaves instead. Once I added back the chicken and let it simmer, the flavor came through. I've tried making this before and wasn't successful. This was the best I've done coconut curry chicken. Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1509013760/q03ekwz537vqwer7hzq2.mp4

This healthy chicken coconut curry is one of my all time favorite recipes. It is super flavorful, creamy and filled with veggies. It also freezes very well, so it is the perfect meal to make ahead.

Miso Salmon Curry is creamy, wholesome, and irresistibly delicious. Serve this vibrant dish over a bed of rice or quinoa for a mouth-watering meal you'll want to enjoy again and again. The time indicated here assumes you already have cooked rice or quinoa to serve with this, so adjust accordingly as needed.

Miso Salmon Curry

salmon

vegetable stock or water

coconut milk

onion, sliced into ½” pieces (red, white, or yellow will work)

garlic,

ginger,

miso paste (brown

lime juice

Thai red curry paste OR Thai curry powder

honey

oil (olive, avocado,

sea salt

cilantro,

rice

Heat olive oil in a large pan over medium heat. Once hot, add the onions and
carrots, then cook for 5-7 minutes, until softened.

2. Turn the heat down to medium-low, then add ginger and garlic. Cook for 1 minute.

3. Add miso paste to the pan and cook for 1 minute, then add the red Thai curry paste and cook for 1 more minute (add a splash of water or stock if it seems too dry).

4. Pour in the coconut milk and stir until well combined. Then, add vegetable stock, sea salt and honey, then let the liquid come to a light simmer. If it&#8217;s boiling turn the heat down slightly, if it&#8217;s not simmering turn the heat up a little.

5. While the curry simmers lightly, remove the skin from your salmon and cut it into 1” pieces (if possible as the fish counter to remove the skin before you bring it home to make it even easier).

. Carefully add the salmon pieces into the curry and let it cook for 5-7 minutes, until the salmon is cooked through and opaque.

. Turn off the heat, then stir in the leafy greens and lime juice. Let the heat slightly wilt the greens for about 2 minutes.

. Garnish with fresh cilantro and serve over cooked rice or quinoa. Enjoy!

Hi Elizabeth, this was delicious, and my partner thought it was better than our usual curry take out :) I had to make some guesses in the directions - as written, the temperature of the sauce wasn't cooking the salmon so I had to turn it up to medium again, and I couldn't see where the Thai paste came in, so I scooped some of the sauce and mixed it in when I added the salmon.  Will definitely be making it again!

This Chicken Karahi is spicy, high-protein and perfect for a quick weeknight curry fix.

Chicken Karahi

tbsp oil

chicken

g garlic, puree

g ginger, puree

tomatoes

tsp salt

cumin powder

coriander powder

tsp black pepper (about 35 grinds)

tsp chilli powder

tsp garam masala

coriander,

chilis, sliced

tbsp low fat natural or Greek yoghurt

In a karahi (traditional pan for cooking this), a wok, or a large frying pan, heat the oil on a high heat.

Once it's starting to smoke, add the chicken and fry for a few minutes until it's turning brown on the outside. You don't need to cook it fully through at this stage, just get some nice colour on it.

Add the garlic and ginger and fry for a further 30 seconds.

Add the chopped tomatoes, salt, cumin, coriander powder, black pepper, chilli powder, and garam masala.

Reduce the heat to medium/low cover and simmer for about 10 minutes.

Remove the lid and add the coriander and fresh chilli. Simmer for a further 5 minutes with the lid off to allow the Karahi to thicken.

Sir through the yoghurt, garnish with more coriander and serve.

Brilliant recipe! Possibly your best to date-maybe even beats the Spanish meatballs! My husband said it tasted like something from an Indian takeaway, but without all the excess oil. And super easy to make. Love it!! ☺️

Made it for the family tonight, a really simple yet tasty dish to make. It went down well with my boys so I’ll definitely be making it again!

Made this curry for tea yesterday the whole family enjoyed it, was so tasty and easy to make

Hi Scott, we had the Chicken Karahi for dinner tonight, it was delicious and it’ll definitely be added to our Friday night curry menu! Thanks for another fab recipe 😋

This is the best curry recipe Scott has produced. It is full of flavour and is as good if not better than a takeaway meal with the added bonus of being lower in calories. This is a must try for any curry lover.

Loved, loved, loved chicken this chicken karabiner dish. So easy to make and very tasty. Tastes just like the real thing. Will definitely be making agin.

I made this for dinner tonight and all I can say is wow this is epic you would have thought that it was bought from an Indian restaurant itself 10/10 for this one.

Made this last night and it was sooo tasty, I think I should have left it longer to thicken up but couldn’t wait to eat it,  I’m having it again tonight after work and have put the other two portions in the freezer for another day.  Next I want to try the Korean beef bowl and the lasagna.

Made this for the family tonight and with all your recipes it was so good! Very spicy though so popped an extra tbsp of yoghurt in for the boys. Definitely making this one again 😁

WOW!! I was sat on my driveway waiting for the rain to subside when this recipe popped up on Scott’s Facebook page. It looked simple and I had all the ingredients apart from fresh corriander so I walked in and within 30 minutes this was on the table. Delicious is quite an understatement for this curry but I can’t think of a better description. Outstandingly delicious may do it!! Thank you Scott for keeping me on track with my diabetes diet!

Hi, if I was to add India gravy base would leave out the tomato's? I know this will slightly adjust the calories/protein though the main ingredient in gravy base is oinion.
Thanks

https://content.jwplatform.com/videos/8uLbmTh5.mp4

This high-protein Chicken Karahi is packed with fiery flavour, fragrant spices, and tender chunks of chicken. It’s a speedy, one-pan curry you’ll want on repeat—warming, waistline-friendly, and 100% fakeaway-worthy. Serve it with rice, naan or just a spoon and some questionable manners.

High-protein Thai red chicken curry meal prep with jasmine rice and vegetables. Tender chicken simmered in a coconut curry sauce, perfect for healthy make-ahead lunches or dinners.

Thai Red Chicken Curry Meal Prep

Thigh,

(8.8 ounces) - Frozen Edamame Beans

Salt & Pepper

Garlic Cloves, Minced

(0.2 ounces)

Milk

½ Cups (325 milliliters) - Chicken Stock

Red Bell Pepper, Sliced

Tenderstem Broccoli (Broccolini), Chopped

Tbsp (20 milliliters) - Fish Sauce

Brown Sugar

Lime, Juiced

(10.5 ounces) - Jasmine Rice

Lime Leaves (Optional)

Cook the rice

Rinse jasmine rice under cold water until it runs clear. Add to a saucepan with water, lime leaves (optional) and salt. Bring to a boil, cover with a tight-fitting lid, reduce to low heat, and cook for 12 minutes. Remove from heat and leave covered for 4 minutes before fluffing.

Sear the chicken

Season chicken with salt and pepper. Heat a large pan or pot over medium-high heat. Add peanut oil and sear the chicken until brown all over, roughly 6-7 minutes.  The chicken won’t be cooked at this stage.

Build the curry base

Lower the heat to medium, add garlic and ginger, and cook for 30 seconds until fragrant. Stir in the curry paste and cook for 1 minute to release flavour. Add coconut milk and chicken stock, mix until smooth and bring to a simmer. Cook for 2 minutes.

Cook chicken and vegetables in the curry sauce

Add the red bell pepper and tenderstem broccoli. Simmer uncovered for 7–9 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender but still bright.

Finish the curry

Stir in fish sauce, sugar, and lime juice. Add cooked edamame beans, stir through until heated. Taste and adjust seasoning as needed.

Assemble the meal prep

Divide rice evenly into five containers. Spoon curry evenly over rice. Allow to cool before sealing and refrigerating.

Top 4 healthy curry recipe recipes from across the web

The most viewed healthy curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Coconut Curry

Miso Salmon Curry

Chicken Karahi

Thai Red Chicken Curry Meal Prep

Top 4 healthy curry recipe recipes from across the web

The most viewed healthy curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Coconut Curry

Miso Salmon Curry

Chicken Karahi

Thai Red Chicken Curry Meal Prep

The most viewed healthy curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine