High Protein Indian Chicken Curry
Elevate your dinner game with this High Protein Indian Chicken Curry, a flavorful and wholesome dish perfect for health-conscious food lovers. Tender, marinated chicken breast is simmered in a rich blend of aromatic Indian spices, creamy Greek yogurt, and fresh tomatoes, creating a protein-packed curry that’s both satisfying and nutritious. Infused with ginger, garlic, and garam masala, this hearty classic strikes the perfect balance between spice and comfort. Ready in just an hour, this recipe is ideal for meal prep or a cozy weeknight dinner. Serve it with quinoa, lentils, or whole grain naan for a complete, high-protein meal that’s sure to impress your taste buds and nourish your body. Perfect for lovers of Indian cuisine and easy, healthy cooking!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 150 grams Greek yogurt
- 2 tablespoons Olive oil
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 2 medium Tomatoes
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 0.5 cup Fresh cilantro leaves
- 1 cup Water
Instructions
Cut the chicken breast into 1-inch cubes and marinate with Greek yogurt, 1 teaspoon of cumin, 1 teaspoon of coriander, and salt. Set aside for 15 minutes.
While the chicken is marinating, finely chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes.
Heat olive oil in a large pot over medium heat. Add the onions and sauté until golden brown, about 5 minutes.
Add the minced garlic and grated ginger to the pot and sauté for another 2 minutes until fragrant.
Stir in the diced tomatoes, remaining ground cumin, ground coriander, turmeric powder, red chili powder, and cook for 5 minutes until the tomatoes break down and the spices are aromatic.
Add the marinated chicken to the pot and cook, stirring frequently, until the chicken is browned on all sides.
Add water to the pot, cover, and reduce the heat to low. Simmer the curry for 20 minutes until the chicken is cooked through and the sauce thickens.
Sprinkle garam masala over the curry, stir well, and cook for an additional 2 minutes.
Adjust the salt to taste and garnish with fresh cilantro leaves.
Serve the curry hot with your choice of protein-rich side, such as lentils or quinoa, to complement the dish.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4027 mg | 175% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 20.6 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 422 mg | 32% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2971 mg | 63% | |
*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.
