Diabetic Bombay Chicken
Transform your weeknight dinner with Diabetic Bombay Chicken—an aromatic and flavorful dish specially crafted for those managing diabetes or seeking a healthier lifestyle. This recipe brings together tender seared chicken breasts simmered in a vibrant sauce made with heart-healthy olive oil, fragrant spices like garam masala and turmeric, and low-glycemic diced tomatoes. Creamy low-fat Greek yogurt adds a luscious finish without compromising on health goals, while fresh cilantro brightens every bite. Ready in just 45 minutes, this diabetic-friendly curry is easy to prepare and perfect when served with nutrient-packed sides like cauliflower rice or steamed vegetables. Enjoy a guilt-free Indian-inspired feast bursting with warmth, spice, and wholesome goodness!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Paprika
- 14 ounces Canned unsweetened diced tomatoes
- 0.5 cup Greek yogurt (low-fat, unsweetened)
- 0.25 cup Fresh cilantro, chopped
- 1 small Green chili, finely chopped (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Season the chicken breasts with salt and black pepper, and sear them in the skillet for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened and lightly golden.
Add the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, garam masala, and paprika. Stir well and cook for 1-2 minutes until fragrant.
Pour in the canned diced tomatoes with their juices and stir to combine well with the spices.
Return the chicken breasts to the skillet, placing them in the tomato and spice mixture. Cover and simmer on low heat for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Once the chicken is cooked, remove the skillet from heat. Stir in the low-fat Greek yogurt until the sauce becomes creamy and smooth.
Add the chopped fresh cilantro and, if desired, the finely chopped green chili for added spice.
Serve the Diabetic Bombay Chicken immediately, garnished with extra cilantro if preferred. Pair it with steamed vegetables, cauliflower rice, or quinoa for a low-glycemic meal.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.6 g | ||
| Protein | 230.9 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1267 mg | 27% | |
*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.
