Low Fat Chicken Madras Curry
Indulge in the vibrant flavors of this Low Fat Chicken Madras Curry, a healthier twist on the classic Indian dish! Packed with aromatic spices like cumin, coriander, turmeric, and garam masala, this curry delivers bold, authentic taste without the added calories. Tender chunks of chicken are simmered in a rich yet guilt-free sauce made with low-fat yogurt, tomatoes, and fragrant herbs, creating a comforting meal that’s perfect for busy weeknights or cozy gatherings. Ready in under an hour, this savory curry pairs beautifully with fluffy basmati rice or whole grain naan. Great for meal prep and bursting with flavor, this recipe is the perfect blend of satisfying and nutritious.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 1 tablespoon canola oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 1.5 tablespoons curry powder
- 400 grams canned chopped tomatoes
- 150 grams low-fat plain yogurt
- 200 milliliters chicken stock
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat the canola oil in a large non-stick pan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant for 1-2 minutes.
Add the ground cumin, coriander, turmeric, cayenne pepper, and curry powder. Stir the spices to coat the onions, cooking for another minute.
Pour in the canned chopped tomatoes and cook for 5 minutes until the mixture thickens slightly.
Reduce the heat and stir in the low-fat plain yogurt, mixing well.
Slowly add the chicken stock, stirring constantly to combine.
Add the chicken pieces to the pan, ensuring they are submerged in the sauce.
Simmer the curry for 20 minutes, or until the chicken is cooked through and tender.
During the last 5 minutes of cooking, sprinkle in the garam masala, salt, and black pepper. Stir to combine.
Taste and adjust seasoning if necessary.
Garnish with fresh cilantro before serving.
Serve hot with basmati rice or whole grain naan for a complete meal.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 6491 mg | 282% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 29.5 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 508 mg | 39% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2748 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.
