High Protein Classic Indian Chicken Curry
Elevate your weeknight dinner game with this High Protein Classic Indian Chicken Curry, a flavorful and nutritious twist on a beloved comfort dish. Perfectly tender chicken breast is marinated in creamy Greek yogurt infused with bold spices like turmeric, ginger, and chili powder, creating a rich and delicious base for this high-protein meal. Sautéed onions and crushed tomatoes blend seamlessly into the buttery, spiced curry, while garam masala adds depth to the final dish. Quick to prepare and packed with protein, this savory curry is garnished with fresh cilantro for a vibrant finish. Serve it steaming hot alongside fluffy rice or warm Indian bread to enjoy a wholesome, aromatic feast that's as satisfying as it is easy to make. Ideal for those seeking healthy Indian recipes loaded with flavor!
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Recipe Information
Ingredients
- 500 g Chicken breast, boneless and skinless
- 100 g Greek yogurt, plain
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1.5 tsp Ground coriander
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 1 tsp Salt
- 3 tbsp Vegetable oil
- 2 medium Onions, finely chopped
- 400 g Canned tomatoes, crushed
- 200 ml Water
- 2 tbsp Fresh cilantro, chopped
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a bowl, mix together Greek yogurt, ginger paste, garlic paste, turmeric powder, half of the red chili powder, and half of the salt. Add the chicken pieces to this marinade, ensure they are well coated, and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat vegetable oil in a large pan over medium heat. Add finely chopped onions and sauté until they are golden brown.
Add the remaining chili powder, ground coriander, cumin powder, and the rest of the salt to the onions. Stir well, letting the spices cook for about 2 minutes.
Add the crushed canned tomatoes to the pan, mix well, and let it simmer for 5-7 minutes until the oil starts separating from the mixture.
Add the marinated chicken pieces to the pan. Stir well to combine them with the onion-tomato mixture.
Pour in water, bring the curry to a boil, then reduce the heat to a simmer. Cover the pan and let the chicken cook for about 20 minutes, or until fully cooked, stirring occasionally.
Once the chicken is cooked through, add garam masala and gently stir.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or your preferred Indian bread.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4707 mg | 205% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 28.2 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 406 mg | 31% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2902 mg | 62% | |
*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.
