Low Fat Kofta Curry
Indulge guilt-free with this flavorful Low Fat Kofta Curry, a lighter spin on the classic Indian dish that’s sure to impress your taste buds. Made with lean ground chicken infused with aromatic spices like cumin, coriander, and garam masala, these tender meatballs simmer in a rich, tangy tomato-based curry, delicately balanced with a touch of Greek yogurt to keep it creamy yet low in fat. The vibrant medley of ginger, garlic, and fresh cilantro creates an irresistible depth of flavor, while the simplicity of the recipe ensures it's perfect for busy weeknight dinners. Serve this healthy dish alongside steamed rice or whole wheat roti for a wholesome, satisfying meal that’s packed with protein and brimming with authentic taste. Ideal for those looking for nutritious yet indulgent comfort food, this Low Fat Kofta Curry will quickly become a family favorite!
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Recipe Information
Ingredients
- 500 grams Lean ground chicken
- 1 medium-sized Onion
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 1 piece Green chili
- 0.5 cup Fresh cilantro
- 2 teaspoons Cumin powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Plain Greek yogurt
- 1 tablespoon Canola oil
- 1 cup Tomato puree
- 1 cup Water
- 0.5 teaspoon Red chili powder
Instructions
Finely chop the onion, garlic, ginger, and green chili.
In a mixing bowl, add the ground chicken. Add half of the chopped onion, garlic, ginger, and green chili.
Add half of the cumin powder, coriander powder, salt, and all the yogurt to the chicken. Mix well to form a uniform mixture.
Shape the mixture into small koftas (round meatballs) and set aside on a plate.
Heat 1 tablespoon of canola oil in a non-stick pan over medium heat.
Add the remaining onion, garlic, ginger, and green chili to the pan and sauté for 2-3 minutes until the onion turns translucent.
Add the remaining cumin powder, coriander powder, turmeric powder, and red chili powder. Sauté for another minute.
Pour the tomato puree into the pan and mix well. Cook for 5 minutes, stirring occasionally.
Gently add the meatballs to the sauce, ensuring they are submerged.
Add 1 cup of water, cover the pan, and let it simmer on a low flame for about 20 minutes or until the koftas are cooked through.
Uncover, sprinkle garam masala and adjust salt if needed. Allow simmering for another 5 minutes.
Garnish with fresh cilantro leaves and serve hot with steamed rice or whole wheat roti.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 22.9 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2924 mg | 62% | |
*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.
