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Light Curry Chicken and Spinach

July 23, 2017

 

Living in Japan, curry is pretty much a staple at a majority of restaurants that we go to, but it's typically a pretty heavy meal, and you're never quite sure where the calories of the meal are coming from. They're also typically served with a deep fried cutlet of pork, chicken, or beef which can definitely increase the calories of the meal quite significantly. Never fear! That's why your Health Coach is here!

 

I had quite a few requests for a healthy take on some curry comfort food, and after playing around in the kitchen for a bit, I think I came up with something that will satisfy those curry cravings, provide a protein-rich meal, and won't make such a caloric dent in your day. Another awesome thing about this meal? It's dairy, gluten, and processed food free! This recipe calls for curry powder, instead of those curry cubes which contain 7g of fat, mostly saturated fat, per cube and 2,400mg of sodium. Yikes!

If you're a fellow Okinawa dweller who has a Coco's Curry obsession like most, I have wonderful news. The local grocery stores carry Coco's curry powder (not cubes!) and it makes this recipe extra delicious! 

 

Light Curry Chicken and Spinach

Nutrition Info: Serves 3; Amount per Serving: Cal-332; Carbs- 19g; Protein-35g; Fat-12g

 

WHAT YOU NEED:

 

1/2 tsp Olive Oil

3 cloves garlic, smashed and chopped

1/2 cup onion, chopped

3 Tbsp curry powder

400g (about 12.5oz) skinless chicken breast, cubed

4 cups spinach, raw

3/4 cup garbanzo beans, drained and rinsed

3/4 cup canned, unsweetened coconut milk 

1/2 cup red bell pepper, finely chopped

*ground cayenne pepper to taste for desired spice

*salt to taste

 

1. Heat the oil in a large pan over medium-high heat. 

2. Add the onions and sauté until golden (about 7 minutes). 

3. Stir in the curry powder, salt, chopped garlic and cayenne pepper. 

4. Stir for 1 minute. 

5. Add the chicken pieces and sauté until lightly browned but not cooked through. 

6. Add the spinach and let wilt (about 3 minutes). 

7. Stir in the chickpeas and coconut milk. 

8. Continue stirring until warmed and chicken is fully cooked. 

9. Toss in the bell pepper, stir, and enjoy! 

 

This recipe is truly so simple and extremely delicious. Even my three-year-old loves it! I served ours with some white rice cooked in chicken broth instead of water. Just keep in mind this adds to the carb count of the meal. 

 

Hope you all enjoy this as much as my family does!

 

XOXO

Devin

 

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