Low Calorie Chicken Curry
Savor the comforting warmth of this Low Calorie Chicken Curry, a healthy twist on a beloved classic that doesn’t skimp on flavor. Made with tender, protein-packed boneless chicken breast, aromatic spices like turmeric, cumin, and garam masala, and a creamy base of low-fat yogurt, this curry is both nutritious and satisfying. Fresh tomatoes and a hint of chili powder add a vibrant tang and gentle heat, while fragrant garlic, ginger, and cilantro elevate the dish with authentic Indian flair. Ready in just 45 minutes and perfect for meal prep, this wholesome curry is an ideal choice for anyone seeking a guilt-free, homemade alternative to takeout. Serve it with steamed basmati rice or whole-grain flatbread for a complete, flavorful feast.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 large Onion
- 3 cloves Garlic cloves
- 1 inch piece Fresh ginger
- 2 medium Tomatoes
- 120 ml Low-fat plain yogurt
- 1 tablespoon Olive oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves
- 250 ml Water
Instructions
Dice the chicken breast into bite-sized pieces and set aside.
Finely chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes.
Heat the olive oil in a large pan or skillet over medium heat.
Add the chopped onion to the pan and sauté until golden brown, about 5 minutes.
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Stir in the turmeric powder, ground cumin, ground coriander, garam masala, and chili powder. Cook for 30 seconds to release the aroma of the spices.
Add the diced tomatoes to the pan and cook for 5-6 minutes until they break down into a thick sauce.
Lower the heat and stir in the yogurt, ensuring it does not curdle. Mix until well combined with the tomato mixture.
Add the chicken pieces to the pan and mix them into the sauce, ensuring they are well-coated.
Pour in the water, add the salt, and bring the mixture to a simmer.
Cover the pan and let the curry cook over low-to-medium heat for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Garnish with freshly chopped cilantro and serve hot. This curry pairs well with steamed basmati rice or whole-grain flatbread.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 25.0 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 451 mg | 35% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2830 mg | 60% | |
*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.
