Low Fat Classic Chicken Curry
Indulge in the flavors of India with this Low Fat Classic Chicken Curry, a lighter spin on the beloved traditional dish. Featuring tender boneless chicken breasts marinated in a fragrant blend of low-fat yogurt and authentic spices like garam masala, turmeric, and coriander, this curry delivers bold taste without unnecessary calories. Sautéed onions, fresh garlic, and ginger lend depth to a rich tomato-based sauce, balanced perfectly with low-sodium chicken stock for a healthier take on comfort food. Ready in just an hour, this delicious curry is ideal served over steamed rice or with whole grain flatbreads, making it a perfect choice for those craving a wholesome, guilt-free meal. Packed with spice, aroma, and vibrant color, this dish proves that healthy eating doesn’t mean compromising on flavor.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 150 grams Low-fat plain yogurt
- 2 medium Onions
- 4 Garlic cloves
- 1 inch piece Fresh ginger
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 Bay leaves
- 200 grams Tomato puree
- 200 ml Low-sodium chicken stock
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh cilantro
Instructions
Dice the chicken breasts into bite-sized pieces and set them aside.
Finely chop the onions. Mince the garlic cloves and grate the ginger.
In a large bowl, combine the low-fat yogurt with the turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Add the chicken pieces to the mixture and let them marinate for at least 15 minutes while you prepare the other ingredients.
Heat the vegetable oil in a large non-stick saucepan over medium heat. Add the bay leaves and sauté for about a minute until aromatic.
Add the chopped onions to the pan and sauté for 5-7 minutes, or until they are translucent and slightly browned.
Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes.
Pour in the tomato puree, and cook for 3-5 minutes until the oil separates from the puree.
Add the marinated chicken pieces to the pan, sautéing for 5 minutes to slightly brown the chicken.
Pour in the chicken stock and add salt. Stir well to combine all ingredients, ensuring the chicken is evenly coated.
Reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes, or until the chicken is cooked through and tender.
Adjust the seasoning with additional salt as needed. If the curry is too thick, add a small amount of water until the desired consistency is reached.
Garnish the curry with fresh cilantro before serving.
Serve hot with steamed rice or whole grain flatbreads for a complete, low-fat meal.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 34.2 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 499 mg | 38% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3319 mg | 71% | |
*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.
