⏱ 30 min totalChicken Curry with Spinach and Coconut Rice
Per 1 serving · 479 g · 18 ingredients
of a 2,000 cal day
- Protein33g24% of calories
- Carbs48g34% of calories
- Fat26g42% of calories
At a glance
One serving of Chicken Curry with Spinach and Coconut Rice (479 g) has 548 calories, with 33 g of protein, 48 g of carbohydrates and 26 g of fat. Most of its energy comes from fat (42% of calories). It is high in protein (66% DV), Vitamin C (23% DV) and Vitamin K (74% DV). Keep an eye on saturated fat and cholesterol, which provide 87% and 28% of the daily value.
High in
20%+ of the daily value
- Protein66%
- Vitamin C23%
- Vitamin K74%
- Thiamine28%
- Riboflavin (B2)22%
- Niacin92%
Good source of
10–19% of the daily value
- Dietary fiber16%
- Vitamin A14%
- Vitamin E17%
- Vitamin B1210%
Watch
20%+ of the daily value
- Saturated fat87%
- Cholesterol28%
Ingredients
For one serving. Tap an ingredient to see its nutrition.
¼ cup Brown rice
⅜ cup Coconut milk- 🥄½ cup Water
¼ tbsp Olive oil
⅛ small raw Red onion
¼ cloves, minced Garlic
⅛ tsp Ginger root
⅛ tbsp Curry powder
⅛ tbsp Turmeric
⅛ tsp Ground ginger- 🥄⅛ tsp Salt
4 oz Chicken breast
¼ large whole Tomatoes
⅜ tbsp Tomato paste
½ cup Spinach
⅛ cup Green peas
⅜ lime yields Lime juice
1 tbsp Cilantro
Directions
- 1
In a rice cooker or saucepan, combine the rice, one-third of the coconut milk, and water. Cook according to the rice package directions.
- 2
While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and cook until translucent, about 2-3 minutes. Add the minced garlic and ginger, cooking for an additional minute. Reduce the heat to medium-low, add the spices and salt, and stir for one minute until fragrant.
- 3
Add the diced chicken and tomatoes to the skillet, stirring to combine. Add the remaining coconut milk and tomato paste, stirring occasionally. Cook the curry for 8-10 minutes over medium-low heat.
- 4
When the rice is done, add the frozen peas and lime juice, stirring to combine. Close the lid and let sit for 5-10 minutes to warm the peas.
- 5
Once the chicken is cooked through to 165°F, turn off the heat and add the spinach, allowing it to wilt.
- 6
Serve the curry over coconut rice, garnished with fresh chopped cilantro.
Vitamins & minerals
Amounts for 1 serving (479 g). Bars show % of the daily value.
Vitamins
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Vitamin A | 123 μg | 14% |
| Vitamin C | 21 mg | 23% |
| Vitamin D | 0 μg | 0% |
| Vitamin E | 2 mg | 17% |
| Vitamin K | 89 μg | 74% |
| Thiamine | 0.3 mg | 28% |
| Riboflavin (B2) | 0.3 mg | 22% |
| Niacin | 15 mg | 92% |
| Vitamin B6 | 1 mg | 96% |
| Folate (B9) | 80 μg | 20% |
| Vitamin B12 | 0.2 μg | 10% |
| Pantothenic acid | 3 mg | 53% |
| Choline | 130 mg | 24% |
Minerals
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 69 mg | 7% |
| Iron | 6 mg | 69% |
| Potassium | 1,005 mg | 21% |
| Magnesium | 167 mg | 40% |
| Phosphorus | 524 mg | 75% |
| Zinc | 3 mg | 24% |
| Copper | 0.4 mg | 48% |
| Manganese | 3 mg | 129% |
| Selenium | 38 μg | 69% |
Full breakdown · 43 more nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Alanine | 2 g | — |
| Alpha Linolenic Acid (ALA) | 0 g | — |
| Alpha carotene | 51 μg | — |
| Arginine | 2 g | — |
| Aspartic acid | 3 g | — |
| Beta carotene | 1,352 μg | — |
| Caffeine | 0 mg | — |
| Cystine | 0.4 g | — |
| Docosahexaenoic Acid (DHA) | 0 g | — |
| Docosapentaenoic Acid (DPA) | 0 g | — |
| Eicosapentaenoic Acid (EPA) | 0 g | — |
| Fluoride | 1 μg | — |
| Fructose | 1 g | — |
| Galactose | 0 g | — |
| Glucose | 1 g | — |
| Glutamic acid | 5 g | — |
| Glycine | 1 g | — |
| Histidine | 1 g | — |
| Hydroxyproline | 0 g | — |
| Isoleucine | 1 g | — |
| Lactose | 0 g | — |
| Leucine | 3 g | — |
| Lycopene | 2,897 μg | — |
| Lysine | 3 g | — |
| Maltose | 0 g | — |
| Methionine | 1 g | — |
| Monounsaturated fats | 5 g | — |
| Phenylalanine | 1 g | — |
| Polyunsaturated fats | 2 g | — |
| Proline | 1 g | — |
| Retinol | 8 μg | — |
| Serine | 1 g | — |
| Starch | 1 g | — |
| Sucrose | 1 g | — |
| Theobromine | 0 mg | — |
| Threonine | 1 g | — |
| Total omega 3 | 0 g | — |
| Total omega 6 | 0.4 g | — |
| Tryptophan | 0.4 g | — |
| Tyrosine | 1 g | — |
| Valine | 2 g | — |
| Vitamin D2 | 0 μg | — |
| Vitamin D3 | 0 μg | — |
Burning 548 calories
Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.
- 104minWalking (3.5 mph)
- 66minCycling (moderate)
- 46minRunning (6 mph)
- 77minSwimming laps
Common questions
How many calories are in Chicken Curry with Spinach and Coconut Rice?
One serving of Chicken Curry with Spinach and Coconut Rice (1 serving) has 548 calories, which works out to 114 calories per 100 g. That is about 27% of a 2,000-calorie day.
Is Chicken Curry with Spinach and Coconut Rice high in protein?
It provides a solid 33 g of protein per serving (66% of the 50 g daily value), but protein supplies only 24% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.
Is Chicken Curry with Spinach and Coconut Rice keto-friendly?
It is hard to fit into a strict keto diet. One serving has 43 g of net carbs and 34% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.
How much sodium is in Chicken Curry with Spinach and Coconut Rice?
394 mg per serving.
How much sugar is in Chicken Curry with Spinach and Coconut Rice?
3.5 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.
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