Low Fat Chicken Qeema
Savor the irresistible flavors of **Low Fat Chicken Qeema**, a healthier twist on a classic South Asian favorite. This quick and easy recipe features lean minced chicken breast infused with aromatic spices like cumin, coriander, and turmeric, paired with the natural sweetness of sautéed onions and tomatoes. A touch of low-fat yogurt keeps the dish creamy while maintaining its light texture, making it perfect for those who want a wholesome yet indulgent meal. Enhanced with fresh ginger, garlic, and a hint of green chili heat, this dish is as fragrant as it is flavorful. Ready in just 45 minutes, it's a high-protein, low-fat option ideal for weeknight dinners. Serve it with whole wheat roti or steamed brown rice for a balanced, heart-healthy meal your family will love!
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Recipe Information
Ingredients
- 500 grams Lean minced chicken breast
- 1 large Onion, finely chopped
- 1 large Tomato, finely chopped
- 1 medium Green bell pepper, finely chopped
- 1 tablespoon Fresh ginger, grated
- 3 pieces Garlic cloves, minced
- 2 pieces Green chilies, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.25 cup Low-fat yogurt
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Cooking spray or 1 teaspoon vegetable oil
Instructions
Spray a large non-stick skillet with cooking spray or add 1 teaspoon of vegetable oil. Heat over medium flame.
Add the chopped onion to the skillet and sauté until it becomes translucent, about 5 minutes.
Stir in the grated ginger and minced garlic. Cook for another 2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften, around 3-4 minutes.
Mix in the ground cumin, ground coriander, turmeric powder, and red chili powder. Stir well to combine the spices with the tomato mixture.
Add the minced chicken to the skillet and use a spoon to break it apart. Cook until the chicken is no longer pink, about 8-10 minutes.
Stir in the chopped green bell pepper and green chilies. Cook for another 2-3 minutes to soften the bell pepper.
Reduce the heat to low, and add the low-fat yogurt and salt. Mix well and let it cook for another 5 minutes to blend all the flavors.
Garnish the chicken qeema with chopped fresh cilantro.
Serve hot with whole wheat roti or steamed brown rice for a complete low-fat meal.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 20.5 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 305 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2575 mg | 55% | |
*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.
