Low Fat Spicy Chicken Curry
Savor the perfect combination of flavor and health with this Low Fat Spicy Chicken Curry, a wholesome and satisfying dish for those seeking a guilt-free indulgence. Made with tender, bite-sized pieces of lean chicken breast, this curry is simmered in a rich, aromatic sauce crafted from fresh tomatoes, low-fat yogurt, and a medley of vibrant spices like garam masala, cumin, and coriander. With just a teaspoon of olive oil or a quick spritz of cooking spray, this recipe keeps things light without compromising on taste. Ready in under 45 minutes, this one-pot wonder is perfect for busy weeknights and pairs beautifully with steamed brown rice or quinoa for a balanced, protein-packed meal. Garnish with fresh cilantro for an added burst of freshness and enjoy a healthy twist on a flavorful classic!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 teaspoons Olive oil (or cooking spray)
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 medium Tomato, finely chopped
- 100 grams Low-fat plain yogurt
- 200 ml Chicken stock (low sodium)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoons Chili powder (adjust to taste)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 1 teaspoon Lemon juice
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Heat the olive oil in a large non-stick skillet on medium heat. Alternatively, lightly spray with cooking spray for an even lower-fat option.
Add the chopped onion to the skillet and sauté for 5-6 minutes until translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a paste-like consistency.
Sprinkle in the cumin powder, coriander powder, turmeric powder, garam masala, chili powder, salt, and black pepper. Mix well and cook for 1-2 minutes until the spices are aromatic.
Lower the heat and stir in the low-fat yogurt, one spoonful at a time, to prevent curdling. Mix until the yogurt is fully incorporated.
Add the chicken stock and stir well, then bring the mixture to a gentle simmer.
Add the chicken to the pan and stir to coat the pieces in the sauce. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through.
Taste and adjust seasoning if needed. Squeeze in the lemon juice and stir well.
Garnish with fresh chopped cilantro, if desired, and serve the curry hot with steamed brown rice, quinoa, or your preferred side.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 20.3 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 377 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2591 mg | 55% | |
*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.
