High Fiber Chicken Curry
A delicious and heart-healthy chicken curry recipe packed with soluble fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro, for garnish
Instructions
In a large skillet, heat olive oil over medium heat.
Add onion, garlic, and ginger. Saute until fragrant, about 2-3 minutes.
Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
Stir in diced tomatoes, chickpeas, coconut milk, curry powder, turmeric, cumin, cinnamon, cayenne pepper, salt, and pepper.
Simmer for 15-20 minutes, stirring occasionally, until chicken is cooked through and flavors are well combined.
Serve hot, garnished with fresh cilantro. Enjoy with brown rice or quinoa for an extra dose of fiber.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 30 |
| Carbs (g) | 20 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 50 |