Coconut Chicken and Red Pepper Curry - a delicious curry with tender pieces of chicken in a thick creamy red pepper curry sauce.
Chicken Curry
If there is one thing I love, it's a delicious curry with some simple white rice and this recipe definitely ticks all the boxes. In my opinion you can never have enough curry recipes.
I am always experimenting with different ingredients in my kitchen to make another yummy curry recipe and this one I just didn't want to end.
Added bonus was that because the sauce had that thick and creamy finish the kids loved it too.
Creamy Curry Sauce
If you often find yourself disappointed at low calorie curries because the sauce just doesn't have that silky creamy finish to it, then this is the curry for you.
It's a simple creamy curry sauce made from a blend of spices, coconut milk and red bell pepper to make that silky vibrant sauce that is heavenly.
Blending the sauce
Any blender is fine for blending this sauce, either a counter top one or an immersion stick blender if that is all you have on hand.
The best result of the sauce however is using a countertop blending as you really want it to blend until it's really smooth and silky a couple of pulses of a blade is not going to achieve that same result and will leave your sauce a little grainy.
Can I use light coconut milk?
I used regular coconut milk in this recipe, as it's so much more creamier and you really don't end up having to use the whole can. But as the sauce is pretty thick anyway, you can use light coconut milk if you prefer.
I don't recommend coconut milk that comes in a carton though, as it has a high water ratio and is typically use a milk replacement for those who can't have dairy, so for things like adding to cereal etc. It won't really do much to a curry and will just make it watery.
Can you freeze coconut milk?
Yep you sure can, and that's exactly what I do with the coconut milk leftover from the rest of the can, it will come in handy next time you need coconut milk in a recipe.
You can either freeze it all in one tub, or in ice cube portions or if you prefer to use it up. Check out all these recipes using coconut milk.
Can I swap the chicken thigh for chicken breast?
I prefer to use chicken thighs in dishes like this, at they will give much more flavour and depth to the sauce and the pieces of chicken stay really tender.
However if you are not keen on chicken thighs, then you can make the swap to chicken breast pieces instead, just remember they will take slightly less time to cook.
Can I add in more vegetables?
The curry sauce is quite vegetable rich, but not visibly so, which means it is great for those who are not keen on vegetables in their full form.
If you like to have more vegetables though overall, then you can definitely add some more in if you like, just be careful with the ratio, too much may soak up all of the sauce.
Another option is to serve with some cauliflower rice instead of regular rice.
Great Recipes to Serve with a Curry
Looking for some recipes to pair with this delicious curry? Check out these:
- Greek Yoghurt Garlic Naan Bread - perfect for mopping up that sauce
- Onion Bhaji
- Vegetable Pakora
- Sweetcorn Pilau Rice
- Zucchini Pilau Rice
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes and can search by ingredients, course, diet and more.
All with estimated calories and Weight Watcher Smart Points values.
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Recipe Card
Coconut Chicken and Red Pepper Curry
Coconut Chicken Red Pepper Curry - a delicious curry with tender pieces of chicken in a thick creamy red pepper curry sauce.
Ingredients
For the sauce:
- 1 Large Red Bell Pepper, chopped
- ½ small carrot, sliced
- 1 large onion, finely diced
- 3 cloves of garlic
- 1 tablespoon of grated ginger root
- 3 tablespoons of tomato paste
- 1 teaspoon of Kashmiri chilli powder (or other chilli powder of your choice) - use more or less depending on your preferred spice level.
- 2.75 cups (650mls) of chicken stock
For the curry:
- 550g (19.5oz( of boneless skinless chicken thighs, raw - trimmed of visible fat and sliced into small strips
- 1 tablespoon of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- 1 red bell pepper, diced
- 1 tablespoon of lemon juice
- ¾ cup (180ml) of coconut milk, canned
- pinch of granulated sweetener (optional)
- cooking oil spray
- salt and black pepper
- handful of fresh coriander leaves (cilantro), chopped
Instructions
For the sauce:
- Spray a frying pan with some cooking oil spray.
- Add the onion and fry for a few minutes until lightly golden.
- Add the garlic, ginger, red bell pepper and carrot and fry for a further couple of minutes, just to soften slightly.
- Add the chilli powder and stir to coat.
- Stir in the tomato paste and stock until all combined, bring to a boil, and then cover and simmer for 15 minutes.
- Allow the sauce to cool for a few minutes and then Add to a blender and blend until the sauce is completely smooth. (always be careful not to overfill blender with hot liquid). Set the sauce aside.
For the curry:
- Spray a frying pan with some cooking oil spray, add the chicken and fry until lightly golden.
- Add in the cumin, coriander, garam masala and turmeric and mix until all coated (you can add in a little water to prevent any sticking if needed).
- Add in the diced bell pepper, blended sauce, coconut milk and lemon juice (plus sweetener if using - this just balances the flavour and spices), bring back to a boil and then simmer until the chicken is cooked through and tender (approx 15 minutes). If needed you can add it a little more stock or water to loosen sauce if it becomes too thick.
- Taste and season as needed with salt and black pepper and then stir in the chopped coriander (cilantro).
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 290Total Fat 12.5gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 172mgSodium 503mgCarbohydrates 14gFiber 3.1gSugar 5.5gProtein 30.7g
Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Linda Reilly says
Lovely meal. Will definitely make again. I used chicken breast. I also used slightly less coconut milk purely because I had a mini tin and it was 165ml which was perfect and saved me opening a 400ml tin. Another success in my house thank you.
Debs says
Tried your recipe tonight, it was lovely. I will definitely make this again. It's not very often that something turns out for me, even though I follow the instructions, but this did 🙂
Jenny says
Lovely, I made the curry sauce in a soup maker. Turned out fab.
Will definitely become a family favourite.
Mrs Julie Mallett says
Another lovely recipe that will become a family favourite i will definitely be doing this one again. Enjoyed every recipe I've done from from Slimming Eats.
Audrey Thom says
Another tasty recipe , I very rarely cook from other sites as you introduced me to so many delicious meals that I never thought I would be able to make- thank you. I loved the simplicity of this recipe and the most fantastic flavour.
Brenda says
Another absolutely delicious recipe, thank you!
David Wardell says
Made this at the weekend added aubergine and courgette to the sauce as well before blitzing. Really enjoyed it the lemon really lifts it.
Harley says
Delicious! I used leftover roast chicken and put it in at the end to heat up. Sauce is lovely with extra chilli
Anne says
Oh my goodness! This is gorgeous! Hubby loved it too…so easy to make Will be a regular on my meal plans from now. Thank you so much Siobhan xxx
Joanne Acott says
Hi, I don't like chicken (weird I know
). Could I replace with prawns and just put them in at the end for a couple of minuted til pink? Thanks
Siobhan (Slimming Eats) says
yes it should be fine to do this.
Eileen Marshall says
Oh my word ! This is actually spectacular. Best curry recipe ever. 10/10
Would be happy if I was served this in a restaurant.
Took a photo but don’t know how to upload.
Siobhan (Slimming Eats) says
thank you so much Eileen, so glad you enjoyed it 🙂
Maria Joergensen says
Absolutely delicious and easy to make. Partner loves his takeaway curries and really loved this one
Robert Stevenson says
My go to curry every Saturday. Would I spoil it by adding tinned chopped tomatoes? I just need to get the naan bread right. Thanks Siobhan
Siobhan (Slimming Eats) says
I wouldn't say you'd spoil it, but it may make it very tomatoey.
Andrew says
Hi. I'm thinking of making this, but wondered if the stock is made from stock cubes or "proper stock"?
Siobhan (Slimming Eats) says
either is fine, however you need to make sure you use the correct amount of stock cubes, different brands vary with how many mls a cube makes, it will tell you on the packaging of the one you use.
Kelly says
This is honestly one of the best curry’s myself & hubby have ever tasted!! One of our favourites!
Gemma says
Hi do you think this could be adapted to the slow cooker?
Aurelius Wright says
What a top meal, can’t believe I have only just found it, going to be a regular one in this household, waiting patiently for your 3rd book to arrive in a few days, they have changed the way I look at food, how I cook, and losing weight just tops it off, thank you.