Heart-Healthy Indian Chicken Curry
Indulge in the rich, flavorful essence of Indian cuisine with this "Heart-Healthy Indian Chicken Curry," a nourishing twist on a beloved classic. Crafted with tender, skinless chicken breast, fresh spinach, and a spice blend featuring cumin, turmeric, and garam masala, this recipe is low in sodium and packed with nutrients to support your wellness goals. A creamy base of low-fat Greek yogurt adds a satisfying richness without the guilt, while pureed tomatoes and sautéed aromatics create a vibrant, antioxidant-rich sauce. Ready in just 45 minutes, this wholesome curry is perfect for busy weeknights and pairs beautifully with brown rice or whole-grain naan for a balanced, satisfying meal. Whether you're seeking health-conscious recipes or exciting, homemade Indian flavors, this curry is a must-try for your next dinner.
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Recipe Information
Ingredients
- 500 grams Skinless chicken breast
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 2 medium Tomatoes, pureed
- 1 cup Low-sodium chicken broth
- 2 cups Fresh spinach leaves
- 0.5 cup Low-fat Greek yogurt
- 2 tablespoons Chopped cilantro
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the skinless chicken breast into bite-sized pieces and set aside.
Heat olive oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds.
Add the chopped onion to the pan and sauté until golden brown.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add coriander powder, turmeric powder, garam masala, salt, and black pepper. Mix well for about 30 seconds.
Add the pureed tomatoes and cook for about 5 minutes, allowing the mixture to thicken slightly.
Pour in the low-sodium chicken broth, stirring well to combine.
Add the chicken pieces to the pan, ensuring they are coated in the sauce. Cover and cook for about 15 minutes, or until the chicken is cooked through and tender.
Stir in the fresh spinach leaves and let them wilt for about 2 minutes.
Reduce the heat to low and add the low-fat Greek yogurt, stirring well to prevent curdling.
Simmer for an additional 2-3 minutes to let all the flavors meld together.
Garnish with chopped cilantro before serving. Serve hot with brown rice or whole-grain naan for a complete heart-healthy meal.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 1737 mg | 76% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 24.6 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1255 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.
