Curried Chicken With Coconut

Curry powder is loaded with antioxidants and anti-inflammatory compounds.

November 2, 2012

Serves:  4
Prep:    20min
Cook:    45min
Total:   1hr 5min

  • 2 teaspoons organic peanut oil or walnut oil
  • 1 teaspoon butter
  • 1/2 large onion, chopped
  • 2 garlic cloves, minced
  • 3/4 cup chopped fennel bulb or celery
  • 1/2 large green or red bell pepper, chopped
  • 4 boneless, skinless chicken breast halves (6 ounces each), cut into 1" cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon curry powder
  • 2/3 cup canned crushed tomatoes
  • 1/2 cup chicken broth
  • 3 tablespoons chopped peanuts
  • 3 tablespoons shredded unsweetened coconut




Substitute turkey for the chicken. For a spicier dish, add 1/2 small chopped hot chile pepper or ground red pepper. You can also toast the coconut.


1. Heat the oil and butter in a pot over medium heat until the butter is melted. Stir in the onion, garlic, fennel or celery, and bell pepper. Cover and cook just until translucent, stirring occasionally, 8 to 10 minutes.

2. Stir in the chicken, salt, and black pepper. Cook, stirring frequently, until the chicken has lost most of the pink color, 3 to 5 minutes. Sprinkle with the curry powder and cook for 30 seconds, stirring. Add the tomatoes and broth, and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the chicken is tender, about 30 minutes.

3. Serve with the nuts and coconut for sprinkling on top.

Nutritional Facts per serving

Calories               158.1 cal
Fat                        5.5 g
Saturated fat         2 g
Cholesterol           50.9 mg
Sodium                 250.8 mg
Carbohydrates      5.2 g
Total sugars         1.8 g
Dietary fiber         1.7 g
Protein                  21.6 g

Healthy Recipe Courtesy of Rodale Recipe Finder

Photo: Mitch Mandel