Chicken Curry Weight Watchers Style
Indulge in the comforting flavors of this Chicken Curry Weight Watchers Style—a lighter take on a classic favorite without compromising on taste. Perfectly seasoned with a fragrant blend of curry powder, cumin, coriander, and turmeric, this recipe delivers a rich, aromatic dish that's both wholesome and satisfying. Tender, lean chicken breast is simmered in a savory mix of low-sodium broth, diced tomatoes, and creamy low-fat Greek yogurt, keeping it low in calories yet incredibly creamy. Ready in just 40 minutes, this Weight Watchers-friendly curry is ideal for busy weeknights and pairs beautifully with steamed brown rice, cauliflower rice, or whole wheat naan. With only 1 teaspoon of olive oil and an abundance of fresh ingredients like onion, ginger, garlic, and cilantro, this healthy chicken curry is a guilt-free crowd-pleaser you’ll come back to again and again.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 teaspoon Olive oil
- 1 Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 400 grams Canned diced tomatoes (no salt added)
- 150 grams Low-fat plain Greek yogurt
- 200 milliliters Low-sodium chicken broth
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large non-stick skillet or pan, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes, until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, cumin, coriander, and turmeric to the skillet. Stir well and cook for 1 minute to toast the spices.
Add the diced chicken pieces to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is slightly browned on all sides.
Pour in the diced tomatoes and chicken broth. Stir to combine and bring to a gentle simmer.
Reduce the heat to low and cover the skillet. Let the curry simmer for 10 minutes until the chicken is cooked through and the flavors meld together.
Remove the skillet from heat and stir in the Greek yogurt, ensuring that it is fully incorporated. Season with salt and black pepper to taste.
Garnish the curry with freshly chopped cilantro before serving.
Serve warm with steamed brown rice, cauliflower rice, or whole wheat naan for a complete, healthy meal.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 22.4 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 378 mg | 29% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2498 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
