Chicken Curry Skillet with Stir-Fry Veggies and Noodles

Simple Cooking with Heart brings you this Indian/Thai, seven-ingredient chicken dish that is filled with delicious Asian flavors that you can whip up in the amount of time it takes to cook a pot of pasta.

Nutrition Facts

Chicken Curry Skillet with Stir-Fry Veggies and Noodles


339 Per Serving


29g Per Serving


10g Per Serving

Cost Per ServingCost Per Serving

Calories 339
Total Fat 4.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 30 mg
Sodium 79 mg
Total Carbohydrate 53 g
Dietary Fiber 10 g
Sugars 5 g
Protein 29 g


Servings  6  

  • 12 oz packaged, whole-wheat angel hair or capellini pasta
  • non-stick Cooking spray
  • 1 cup washed, fresh basil OR
  • 2 tsp dried basil
  • 1 lb lean, ground chicken breast
  • 8 oz canned, no-salt-added water chestnuts (drained, rinsed)
  • 16 oz frozen stir-fry vegetables or mixed vegetables (thawed)
  • 1 cup light coconut milk
  • 2 tsp mild curry powder


Tip: Click on step to mark as complete.

  1. Cook pasta according to package directions (omitting the salt and fat). Drain pasta in colander.
  2. Coat a large pan with cooking spray. Add basil leaves, and cook over high heat until wilted, about 1 minute. Add chicken, breaking meat up with spatula. (If using dried basil, skip first step and add with meat.) Stir and cook until done, about 5 minutes.
  3. Add water chestnuts and vegetables, and stir. Cook until warm, 3 to 4 minutes.
  4. Add coconut milk and curry powder. Stir to combine and cook until just warm, about 1 minute. Remove from heat, add noodles, stirring to coat with mixture. Serve.

Cooking Tip: Add a dash of cayenne powder or crushed red pepper flakes if you want a little spiciness in the curry.

Keep it Healthy: Light coconut milk has 60% less calories and fat than regular coconut milk. 

Tip: When using coconut milk, always be sure to shake the can before using because the coconut milk will have separated.