Heart-Healthy Classic Chicken Curry
Experience a guilt-free twist on a timeless favorite with our Heart-Healthy Classic Chicken Curry. This lighter, wholesome version of the beloved Indian dish features succulent skinless chicken breast simmered in a vibrant blend of aromatic spices, tangy tomatoes, and low-sodium chicken broth. Ginger, garlic, and warming turmeric enhance the depth of flavor, while a dollop of low-fat yogurt adds creaminess without added fat. Garnished with fresh coriander leaves, this curry is as nutritious as it is satisfying, making it perfect for those seeking a heart-smart home-cooked meal. Serve it with brown rice or whole-grain naan to complete the healthy and delicious experience. Ready in just 45 minutes, this recipe is a must-try for busy families and health-conscious curry lovers alike.
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Recipe Information
Ingredients
- 500 grams Skinless chicken breast
- 2 tablespoons Olive oil
- 1 Large onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 400 grams Canned chopped tomatoes, with no added salt
- 250 milliliters Low-sodium chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 3 tablespoons Low-fat plain yogurt
- 2 tablespoons Fresh coriander leaves, chopped (for garnish)
- 0.5 teaspoon Salt
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the canned tomatoes to the pan and cook, stirring occasionally, for about 5 minutes until the tomatoes are slightly reduced.
Stir in the ground cumin, coriander, turmeric, black pepper, and cayenne pepper. Cook the spices with the tomato mixture for about 2 minutes to enhance their flavors.
Add the chicken pieces to the pan and stir to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes or until the chicken is cooked through.
Stir in the low-fat plain yogurt and salt, and let the curry simmer for another 2-3 minutes, allowing the flavors to meld.
Garnish with chopped fresh coriander leaves before serving.
Serve hot with brown rice or whole-grain naan for a complete heart-healthy meal.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 21.8 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 271 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1240 mg | 26% | |
*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.
