Low Fat Classic Indian Chicken Curry
Discover the rich and comforting flavors of a **Low Fat Classic Indian Chicken Curry**, a healthier twist on a beloved traditional dish. This recipe combines tender, boneless chicken breast with a creamy, spiced base made from low-fat yogurt, aromatic Indian spices like garam masala, turmeric, and cumin, and a medley of fresh ingredients including onions, tomatoes, garlic, and ginger. Cooked with just a touch of olive oil, this curry is both lighter on calories and brimming with authentic taste. In under an hour, you’ll have a wholesome, protein-packed curry that’s perfect for pairing with fluffy basmati rice or warm naan. Garnished with fresh cilantro for a fragrant finish, this easy-to-make dish is ideal for weeknight dinners or meal prep. Healthy, flavorful, and satisfying—this low-fat chicken curry will become a staple in your recipe repertoire!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 150 grams Plain low-fat yogurt
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomato, chopped
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro, chopped
- 2 optional Green chilies, slit
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk the yogurt until smooth, and add turmeric powder to the yogurt. Mix well and set aside.
Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions and sauté them until they turn golden-brown, about 7 minutes.
Stir in the minced garlic and grated ginger; sauté for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften, about 5 minutes.
Mix in the garam masala, red chili powder, coriander powder, and salt. Stir well to combine with the onion-tomato mixture.
Add the chicken pieces to the pan and cook, stirring often, until the chicken is browned all over, about 7-8 minutes.
Lower the heat and stir in the yogurt mixture. Cook for 5 minutes, letting the flavors meld.
Pour the water into the pan, stir well, and bring to a gentle simmer. Cover the pan and cook for about 15 minutes, or until the chicken is cooked through and tender.
Remove the lid and let the curry simmer for another 5 minutes to thicken slightly.
Garnish with fresh chopped cilantro and green chilies, if using.
Serve hot with steamed rice, naan, or your preferred side.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 26.1 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 501 mg | 39% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2851 mg | 61% | |
*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.
