Low Fat Chicken Curry with Vegetables
Savor the flavors of a healthier twist on comfort food with this **Low Fat Chicken Curry with Vegetables**. Perfect for weeknight dinners, this aromatic curry features tender, seasoned chicken breast and a vibrant medley of carrots, zucchini, red bell pepper, and peas. The dish is made with creamy yet light coconut milk and subtly spiced with curry powder, cumin, and coriander for a well-rounded, fragrant profile. With just 2 teaspoons of olive oil and no heavy creams, it's a nutritious option that doesn't compromise on taste. Ready in just 45 minutes, it's as quick as it is satisfying. Serve it hot with fresh cilantro for an explosion of freshness, making this meal a wholesome, family-friendly favorite. Ideal for those seeking flavorful, low-fat dinner recipes with a healthy dose of vegetables!
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Recipe Information
Ingredients
- 1 pound Skinless boneless chicken breasts
- 2 teaspoons Olive oil
- 1 large Onion
- 3 large Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Cumin powder
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Skinny coconut milk
- 1 can (14 oz) Chopped tomatoes
- 2 medium Carrot
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 cup Frozen peas
- 0.25 cup Fresh cilantro
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Heat olive oil in a large nonstick skillet or pot over medium heat.
Finely chop the onion, mince the garlic, and grate the fresh ginger.
Add the onion to the skillet and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another minute until fragrant.
Stir in the curry powder, cumin, and ground coriander. Cook for 1 minute, stirring frequently.
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5 minutes.
Pour in the chopped tomatoes (with juice) and coconut milk, stirring well.
Peel and slice the carrots, slice the bell pepper, and chop the zucchini.
Add the carrots, bell pepper, and zucchini to the skillet, stirring to combine.
Cover and simmer the curry over low heat for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the frozen peas and let cook for an additional 3-4 minutes.
Taste the curry and adjust the seasoning with additional salt or pepper if necessary.
Serve the curry hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 8779 mg | 382% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 54.4 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 340 mg | 26% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4295 mg | 91% | |
*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.
