Heart-Healthy Chicken Tikka Curry
Indulge in the warm, aromatic flavors of our **Heart-Healthy Chicken Tikka Curry**, a lighter twist on the classic favorite. This recipe balances rich spices like cumin, turmeric, and paprika with wholesome, low-fat yogurt and reduced-fat coconut milk, creating a creamy, guilt-free curry packed with nutrients and bold taste. Marinated boneless chicken breast becomes tender and flavorful, simmered with fresh garlic, ginger, and tomatoes for a dish that is both satisfying and nourishing. Perfectly suited for a health-conscious lifestyle, this curry is low in saturated fat while brimming with protein and antioxidants. Serve it with brown rice or whole-grain naan for a complete, heart-smart meal that's as delightful as it is wholesome.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 200 ml plain low-fat yogurt
- 2 tablespoons lemon juice
- 4 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 units onion, finely chopped
- 1 units green chili, sliced
- 400 grams crushed tomatoes
- 200 ml coconut milk (reduced fat)
- 2 tablespoons coriander leaves, chopped
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, turmeric, paprika, black pepper, and salt. Mix well to create a marinade.
Add the chicken pieces to the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes (or overnight for best results).
Heat olive oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Add the sliced green chili to the skillet and sauté for an additional 2 minutes.
Add the marinated chicken to the skillet, discarding excess marinade, and cook for about 7-10 minutes until the chicken is browned on all sides.
Stir in the crushed tomatoes, reduce the heat to low, and let it simmer for 10 minutes.
Pour in the reduced-fat coconut milk and stir well. Allow the curry to simmer gently for another 10-15 minutes, letting the flavors meld and the chicken to fully cook.
Garnish with chopped coriander leaves before serving.
Serve hot with brown rice or whole grain naan for a complete heart-healthy meal.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 34.4 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 684 mg | 53% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3308 mg | 70% | |
*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.
