Low Fat Creamy Chicken Curry
Indulge in the rich flavors of a comforting curry without the guilt with this Low-Fat Creamy Chicken Curry. This lighter twist on a classic Indian-inspired dish features tender, bite-sized pieces of chicken breast simmered in a fragrant sauce made with low-fat yogurt, aromatic spices, and a hint of tomato for depth. The use of cumin, coriander, turmeric, and curry powder adds layers of warming spices, while freshly chopped cilantro provides a burst of freshness. With just a touch of olive oil and low-sodium chicken stock, this healthy curry is perfect for weeknight dinners or meal prep. Ready in just over an hour, it's best served with steamed rice or whole-grain naan for a wholesome, satisfying meal. Perfect for those seeking a low-fat, creamy, and flavorful dinner option!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 200 ml Low-fat plain yogurt
- 1 large Onion
- 3 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 2 tablespoons Tomato paste
- 200 ml Low sodium chicken stock
- 2 tablespoons Curry powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Finely chop the onion, garlic, and ginger. These will form the base of your curry paste.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion, garlic, and ginger. Sauté for 5-7 minutes until the onions are translucent and fragrant.
Stir in the curry powder, cumin, coriander, turmeric, salt, and black pepper. Cook for another 1-2 minutes to toast the spices.
Add the tomato paste to the pan and stir well to combine all the ingredients, cooking for an additional 2 minutes.
Pour in the chicken stock, stirring continuously to incorporate the paste with the liquid.
Add the chicken pieces to the pan, ensuring they are submerged evenly within the sauce.
Simmer on low heat, uncovered, for 20 minutes or until the chicken is cooked through and tender.
Remove the pan from heat and gently stir in the low-fat yogurt. Make sure it is well blended to achieve a creamy consistency.
Taste and adjust seasoning if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or whole-grain naan.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 7124 mg | 310% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 28.1 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 552 mg | 42% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2729 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.
