Creamy Curry High Protein One Pan

One Pan Coconut Chicken

This is my easy, one pan coconut chicken and it’s a dish I’ve been making on repeat recently. It’s light, fresh, packs a wonderful balance of curry spices, citrus lime and a slight nuttiness from the peanut butter, but the best part is that it’s super fuss-free and comes together in 30 minutes, all in one pan!

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Cook: 30 MINS

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If your chicken breast fillets are thick, cover and bash to 3cm thickness. Coat the chicken breasts all over in the juice of 1 lime and curry powder.
Heat the oil in a deep pan and cook the chicken breasts, on medium heat for 4-5 minutes on each side, until beginning to char, then remove from the pan. Don’t worry if there’s burnt bits of curry powder at the bottom of the pan, this will just add to the flavour!
Sauté the shallot, garlic and ginger in the same pan for 2-3 minutes, until soft. Add the chicken stock, coconut cream, coriander, zest and juice of remaining lime, peanut butter, stir to combine and bring the sauce to a low simmer.
Add the chicken breasts back to the pan, cover and leave to simmer for 15 minutes, checking occasionally to ensure the sauce isn’t catching. If the sauce dries out too much, add a splash of water.
Serve the chicken on basmati rice, spoon on the coconut sauce and coconut yoghurt. Garnish with coriander.

Nutritional Info

Per serving:
Cals – 609
Carbs – 47g
Protein – 44g
Fat – 27g

Ingredients

Serves 2

  • 2 medium chicken breasts, roughly 150g each.
  • 1/2 tbsp of curry powder.
  • 2 limes.
  • 1/2 tbsp of groundnut oil.
  • 1 shallot - finely chopped.
  • 2 clove of garlic - finely chopped.
  • 10g of ginger - finely chopped.
  • 1 tin or 160ml of coconut cream
  • 1/2 a stock cube, mixed with 200ml of boiling water.
  • A handful of fresh coriander - finely chopped.
  • Tbsp of crunchy peanut butter.
  • 300g of cooked basmati rice, to serve.
  • Coconut yoghurt, to serve (not incl. in nutritional breakdown).

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