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Coconut Chicken Curry with Jalapeños, Basil and Lime

Yields5 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

 5 sprays of 1 calorie oil (or use another oil of your choice - remember to adjust the calories accordingly)
 1 large red onion, chopped
 1 tbsp garlic, finely chopped
 1 tbsp ginger, finely chopped
 1 kg chicken breast, diced
 2 400g cans of light coconut milk
 2 tbsp curry powder (or make your own with ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric if you can be bothered)
 200 g basmati rice (uncooked weight)
 1 tbsp chopped jalapeño chillis
 1 large handful of basil leaves, roughly chopped
 1 fresh lime

In a large frying pan or wok sauté the onion and jalapeños over a medium-high heat for 3-4 minutes, stirring constantly. You want the onions to start sweating and releasing some moisture to allow the spices to stick in the next step.


Add the ginger, garlic, and spices to the pan and continue to stir for 1 minute, ensuring that everything is evenly coated in the curry powder.


Add the coconut milk and chicken to the pan and stir the mixture so that the chicken is coated in the coconut milk. Turn up the heat and bring to a simmer. Reduce the heat, cover and cook for 20 minutes, stirring occasionally.


When the chicken is cooked and tender, remove from the heat and stir in the basil and squeeze in the juice from the lime.


Serve with cooked rice.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 492
% Daily Value *
Total Fat 12.9g20%

Saturated Fat 8.9g45%
Total Carbohydrate 40.3g14%
Protein 53.7g108%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.