Coconut Chicken Curry with White Rice | Quick High Protein (42g) Dinner

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Craving something warm, comforting, and full of flavor, but need a meal that won’t upset your stomach?

This Light Coconut Chicken Curry with White Rice is the perfect gentle, high-protein dish for those on Ozempic, Wegovy, or Zepbound who need something soothing yet satisfying.

Unlike heavy, spice-loaded curries, this version keeps things mild and easy to digest, with lean chicken, creamy coconut milk, and soft-cooked white rice. It’s warm, nourishing, and packed with protein, while still being light enough for days when your appetite is unpredictable.

Why You’ll Love This Coconut Chicken Curry Recipe

• High in protein, easy on digestion – Creamy coconut milk and tender chicken make this gut-friendly and satisfying.
• Mild, comforting flavors – No excessive spices or acidity, just warm, gentle seasoning.
• Soft, easy-to-eat textures – Perfect for those needing lighter meals that won’t cause discomfort.
• Quick and simple – Ready in 30 minutes with minimal effort.
• Great for meal prep – Stays fresh and reheats beautifully throughout the week.

Let’s Get Cooking!

Ingredients

For the Chicken Curry:

• 1 lb boneless, skinless chicken breast (cubed)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 small carrot, peeled and thinly sliced
• 1 tsp grated ginger (optional, for mild digestion support)
• 1 tsp mild curry powder
• ½ tsp turmeric
• ½ tsp salt
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup low-sodium chicken broth
• 1 tbsp fresh cilantro (optional, for garnish)

For the White Rice:

• 1 cup jasmine or basmati rice
• 2 cups water or low-sodium chicken broth
• ½ tsp salt

Instructions

Step 1: Cook the Rice

1. In a saucepan, bring water (or broth) and salt to a boil.
2. Stir in the rice, reduce heat to low, and cover.
3. Let cook for 12-15 minutes, until tender and fluffy. Remove from heat and let rest for 5 minutes before fluffing with a fork.

Step 2: Sauté the Aromatics

1. Heat olive oil in a large pan over medium heat.
2. Add onion, carrot, and ginger (if using), cooking for 5 minutes until softened.
3. Stir in curry powder, turmeric, and salt, cooking for another 30 seconds to release the flavors.

Step 3: Cook the Chicken & Simmer the Curry

1. Add cubed chicken to the pan and cook for 5 minutes, stirring occasionally.
2. Pour in the coconut milk and chicken broth, stirring to combine.
3. Reduce heat to low and let simmer for 10 minutes, until the chicken is tender and the curry thickens slightly.

Step 4: Assemble & Serve

1. Spoon cooked white rice into bowls and ladle the coconut chicken curry over the top.
2. Garnish with fresh cilantro if desired, and serve warm.

Nutrition (Per Serving, Serves 2-3)

• Calories: ~520
• Protein: ~42g
• Carbs: ~38g
• Fat: ~18g

Tips for the Chef + Substitutions

• For extra creaminess – Stir in 1 tbsp Greek yogurt at the end for added richness.
• Make it even softer – Cook the chicken an extra 5 minutes for ultra-tender texture.
• Dairy-free & gluten-free – Naturally dairy-free; just be sure to use gluten-free broth if needed.
• Want more fiber? – Add a handful of soft-cooked spinach or zucchini to the curry.
• Meal prep tip: Store in airtight containers for up to 4 days in the fridge. Reheat gently over low heat.

Why This Recipe is Great for GLP-1 (Ozempic, Wegovy, Zepbound) Users

• Over 40g of protein per serving – Keeps you full and supports muscle retention.
• Mild and gentle on the stomach – No heavy spices, dairy, or acidic ingredients.
• Low in fiber but still nourishing – White rice provides easy-to-digest energy without bloating.
• Hydrating and satisfying – Coconut milk offers healthy fats to promote satiety.
• Customizable portion sizes – Easy to scale up or down based on hunger levels.

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