Low Fat Chicken Curry
Discover the comforting warmth of our Low Fat Chicken Curry, a healthy twist on a classic favorite that doesn’t skimp on flavor. This vibrant curry combines tender chunks of skinless chicken breast marinated in low-fat yogurt and aromatic spices like turmeric, cumin, and coriander, delivering a rich and satisfying taste without the guilt. A fragrant base of sautéed onions, garlic, and fresh ginger is perfectly complemented by a tomato puree and low-sodium chicken stock to create a creamy, yet light, sauce. Ready in just 45 minutes, this wholesome dish is a fantastic choice for a nutritious weeknight meal. Serve it with steamed rice or whole wheat naan and finish with a sprinkle of fresh cilantro for a guilt-free feast that your family will love. Perfect for those looking for a low-fat, high-flavor meal idea!
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Recipe Information
Ingredients
- 500 grams Skinless boneless chicken breast
- 100 grams Low-fat plain yogurt
- 1 tablespoon Olive oil
- 1 medium Onion
- 2 Garlic cloves
- 1 inch Fresh ginger
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 200 grams Tomato puree
- 250 milliliters Low-sodium chicken stock
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
Instructions
Cut the skinless boneless chicken breast into bite-sized chunks and set aside.
In a small bowl, whisk together the low-fat plain yogurt, ground turmeric, ground cumin, ground coriander, and red chili powder. Add the chicken pieces to this mixture and coat evenly. Marinate for at least 15 minutes while you prepare the rest of the recipe.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a large non-stick skillet or pan over medium heat.
Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Pour in the tomato puree and cook for 2–3 minutes, allowing the mixture to thicken slightly.
Add the marinated chicken pieces to the pan and stir well to coat them in the sauce.
Pour in the low-sodium chicken stock and bring to a simmer. Cover the pan with a lid and cook for 20–25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Stir in the garam masala and adjust salt to taste.
Allow the curry to simmer for another 2 minutes, then remove from heat.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or whole wheat naan bread for a complete meal.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 741 mg | 16% | |
*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.
