Curried Chicken Sauté


Tonight’s dinner was made in less than 30 minutes, was super easy and tasty.   One serving is 175 calories and 5.9 fat grams.   So amazing the flavor of this dish.  I served it on top of mashed polenta and it was perfectly match with this dish.  Ted and I both enjoyed it.


  • 1 1/2 teaspoons curry powder, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 pound skinless, boneless chicken breasts
  • 1 (8-ounce) package presliced mixed bell peppers
  • 1 cup light coconut milk
  • 1 lime


Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.

Nutritional Information

Amount per serving

  • Calories 175
  • Fat 5.9 g
  • Satfat 3.6 g
  • Monofat 1 g
  • Polyfat 0.7 g
  • Protein 24.4 g
  • Carbohydrate 7.1 g
  • Fiber 1.7 g
  • Cholesterol 63 mg
  • Iron 1.6 mg
  • Sodium 515 mg
  • Calcium 20 mg

Originally from My Recipes


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