High Protein Boneless Chicken Curry
Elevate your weeknight dinner game with this High Protein Boneless Chicken Curry, a flavorful and wholesome dish that expertly balances nutrition and taste. Tender chicken breast is marinated in spiced Greek yogurt, infusing every bite with a rich, tangy flavor while boosting protein content for a satisfying meal. The aromatic blend of onions, garlic, fresh ginger, and warming spices like cumin, coriander, and garam masala creates a luscious, comforting curry sauce that pairs beautifully with rice or naan. Ready in just an hour, this healthy boneless chicken curry recipe is perfect for meal prep or a hearty family dinner, delivering bold Indian-inspired flavors without compromising on quick preparation. Whether you're looking for high-protein dinner ideas or simply craving a homemade curry, this dish is sure to impress!
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Recipe Information
Ingredients
- 500 grams boneless chicken breast
- 150 grams Greek yogurt
- 1 large onion
- 4 units garlic cloves
- 1 inch fresh ginger
- 200 grams tomato puree
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 200 milliliters water
Instructions
Cut the boneless chicken breast into bite-sized pieces and set aside.
In a bowl, mix the Greek yogurt with 0.5 teaspoon of salt, half of the ground cumin, ground coriander, and turmeric powder. Add the chicken pieces to this marinade and let it sit for at least 15 minutes.
Finely chop the onion. Peel and mince the garlic and ginger.
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
Add the minced garlic and ginger to the pan, sautéing for another minute until fragrant.
Stir in the tomato puree, remaining salt, ground cumin, ground coriander, turmeric powder, red chili powder, and water. Mix well and cook for 5 minutes.
Add the marinated chicken pieces to the sauce, mixing well to coat all the pieces.
Cover the pan and let it simmer on low heat for about 25 minutes, stirring occasionally until the chicken is cooked through and tender.
Sprinkle garam masala over the curry and stir. Let it cook for another 2 minutes.
Garnish with finely chopped fresh cilantro before serving warm with rice or naan.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 24.3 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3077 mg | 65% | |
*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.
