Low Fat Curry Chicken Thigh
Elevate your weeknight dinner game with this flavorful and health-conscious Low Fat Curry Chicken Thigh recipe! Featuring tender, skinless, and boneless chicken thighs simmered in a vibrant blend of curry powder, ground spices, and creamy low-fat coconut milk, this dish strikes the perfect balance between rich flavor and guilt-free indulgence. With the bright additions of fresh ginger, garlic, and lime juice, plus the sweetness of red bell peppers, this curry packs a burst of freshness in every bite. Ready in just one hour, this heartwarming curry is ideal for pairing with steamed rice or naan, making it a wholesome option for any busy evening. Loaded with protein and brimming with bold, aromatic spices, this recipe proves healthy eating can be utterly satisfying. Perfect for anyone looking for a low-fat option that doesn’t sacrifice on taste!
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Recipe Information
Ingredients
- 6 pieces, skinless and boneless Chicken thighs
- 1 tablespoon Olive oil
- 1 large, chopped Onion
- 4 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1.5 cups Low-sodium chicken broth
- 2 tablespoons Tomato paste
- 1 cup Low-fat coconut milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large, sliced Red bell pepper
- 0.25 cup, chopped Fresh cilantro
- 1 juiced Lime
Instructions
Heat the olive oil in a large non-stick skillet or saucepan over medium heat.
Add the chopped onion and sauté for 5 minutes until the onion becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, and ground coriander to the skillet, stirring well to coat the onion mixture with the spices.
Place the chicken thighs in the pan, turning them to coat them in the spice mixture, and cook for about 3 minutes on each side until lightly browned.
Pour in the low-sodium chicken broth and stir in the tomato paste, mixing until the paste is fully dissolved.
Bring the mixture to a simmer, cover, and let it cook for 20 minutes, allowing the chicken to cook through.
Remove the lid and stir in the low-fat coconut milk, salt, and black pepper.
Add the sliced red bell pepper, cover again, and simmer for another 15 minutes, letting the flavors meld together.
Uncover the skillet, stir in the lime juice, and let the curry cook for an extra 2-3 minutes until the sauce thickens slightly.
Garnish with the chopped fresh cilantro and serve warm over rice or with warm naan bread.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 689 mg | 15% | |
*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.
