Indian Chicken Curry

Yield: 4 servings (serving size: 1 cup chicken mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 392
  • Calories from fat: 24%
  • Fat: 10.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 33.6g
  • Carbohydrate: 40.1g
  • Fiber: 4.1g
  • Cholesterol: 66mg
  • Iron: 4.6mg
  • Sodium: 576mg
  • Calcium: 107mg


  • 4 cups sliced Swiss chard (about 12 ounces)
  • 1 pound skinned, boned chicken breast halves, cut crosswise into thin slices
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 1/3 cups fat-free, less-sodium chicken broth
  • 1 cup sliced baby carrot
  • 1/2 cup light coconut milk
  • 1 tablespoon tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon ground red pepper
  • 2 cups hot cooked long-grain rice
  • 3 tablespoons chopped unsalted, dry-roasted peanuts


  1. Steam Swiss chard, covered, 2 minutes or until crisp tender. Drain.
  2. Combine chicken and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, and stir-fry 2 minutes. Stir in chicken, and cook 4 minutes or until browned. Stir in broth and next 8 ingredients (broth through red pepper); reduce heat to medium. Cook 5 minutes, stirring occasionally. Add Swiss chard, and cook 2 minutes. Serve with rice. Sprinkle peanuts evenly over each serving.
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