Low Fat Boneless Chicken Curry
Indulge in the rich and aromatic flavors of this *Low Fat Boneless Chicken Curry*, a lighter take on a classic comfort food dish. Made with tender, lean boneless chicken breast and infused with a harmonious blend of cumin, coriander, turmeric, and red chili powder, this curry is both hearty and healthy without compromising on taste. A dollop of low-fat yogurt adds a creamy texture while keeping the fat content in check, and a hint of fresh cilantro at the end brings a burst of freshness to every bite. With a quick 15-minute prep time and a total cook time of just 30 minutes, this recipe is perfect for busy weeknights. Serve it over steamed basmati rice or with warm naan for a complete, satisfying meal. Ideal for anyone seeking a high-protein, low-fat option, this easy boneless chicken curry is a must-try for lovers of wholesome, flavorful Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 1 tablespoon Olive oil
- 1 large Onion
- 4 cloves Garlic
- 1 inch piece Ginger
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Tomato paste
- 150 grams Low-fat plain yogurt
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 cup Water
Instructions
Cut the boneless chicken breast into bite-sized pieces and set aside.
Finely chop the onion, garlic, and ginger.
In a large non-stick pan, heat the olive oil over medium heat.
Add the onion to the pan and sauté until it turns golden brown, about 5 minutes.
Add the garlic and ginger and sauté for an additional 2 minutes until fragrant.
Sprinkle the cumin powder, coriander powder, turmeric powder, and red chili powder over the onions. Stir well to roast the spices briefly.
Stir in the tomato paste and cook for 2 minutes, allowing the flavors to meld.
Add the chicken pieces to the pan and stir well to coat the chicken with the spices and onion mixture.
Pour in the water and bring the mixture to a gentle simmer. Cover the pan and let it cook for about 15-20 minutes, until the chicken is fully cooked.
In a small bowl, whisk the low-fat yogurt until smooth. Gradually add the yogurt to the curry, stirring continuously to prevent curdling.
Season the curry with salt and let it simmer for another 5 minutes to blend the flavors.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 4163 mg | 181% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 24.6 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 477 mg | 37% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2725 mg | 58% | |
*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.
