Low Fat Potato and Chicken Curry
Dive into the irresistible flavors of this Low Fat Potato and Chicken Curry, a wholesome twist on a classic dish that's perfect for health-conscious food lovers. Combining tender, bite-sized chicken breast with hearty potatoes, this curry is infused with an aromatic blend of spices like cumin, coriander, turmeric, and curry powder, delivering a fragrant and satisfying meal without excess fat. The creamy low-fat yogurt and vibrant tomato puree create a rich yet light sauce, while fresh ginger, garlic, and cilantro add bursts of freshness. Ready in just under an hour, this recipe is ideal for busy weeknights or a flavorful family dinner. Serve it with steamed rice or flatbread for a complete, comforting meal that's low in calories but high in taste.
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken breast
- 300 grams Potatoes
- 1 medium Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 120 ml Low-fat plain yogurt
- 100 grams Tomato puree
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 200 ml Low-sodium chicken broth
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
1. Dice the chicken breast into bite-sized pieces. Peel and cube the potatoes. Finely chop the onion, garlic, and ginger.
2. In a large non-stick pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the garlic and ginger to the pan and continue to cook for another 2 minutes, stirring frequently.
4. Add the chicken pieces to the pan. Cook until the chicken is browned on all sides, approximately 8-10 minutes.
5. Stir in the curry powder, ground cumin, ground coriander, turmeric powder, red chili powder, salt, and ground black pepper. Cook the spices with the chicken and onion for 2 minutes, ensuring they coat everything evenly.
6. Mix in the tomato puree and yogurt, and cook for another 2 minutes.
7. Add the cubed potatoes and chicken broth to the pan. Stir everything together and bring the mixture to a gentle simmer.
8. Cover the pan and let the curry cook on low heat for about 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.
9. Once the curry is ready, stir in the lemon juice and adjust seasoning if necessary.
10. Garnish with freshly chopped cilantro and serve hot. Enjoy your low-fat potato and chicken curry with steamed rice or flatbread.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6996 mg | 304% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 26.2 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 455 mg | 35% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4028 mg | 86% | |
*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.
