Low Fat Spicy Duck Curry
Indulge in the rich and aromatic flavors of this Low Fat Spicy Duck Curry, a healthy twist on a classic favorite. Featuring tender, skinless duck breast simmered in a vibrant blend of spices like cumin, coriander, turmeric, and cayenne, this curry is bursting with bold, exotic tastes while staying light on calories. The addition of fresh tomatoes, creamy light coconut milk, and a tangy hint of lime juice creates a perfectly balanced sauce that complements the succulent duck. Garnished with fragrant cilantro and best served with jasmine rice or whole wheat naan, this dish transforms a hearty comfort food into a guilt-free gourmet experience. Ready in just an hour, it’s an ideal choice for anyone seeking a wholesome, flavorful meal that celebrates the art of healthy cooking.
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Recipe Information
Ingredients
- 400 grams Duck breast (skinless, trimmed of fat)
- 1 tablespoon Olive oil (light)
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 1 stick Cinnamon stick
- 250 milliliters Low-sodium chicken stock
- 2 medium Tomatoes, finely chopped
- 1 small Red chili (optional, for extra heat), finely chopped
- 200 milliliters Light coconut milk
- 10 grams Fresh cilantro (leaves and stems separated), chopped
- 1 teaspoon Salt
- 1 teaspoon Fresh lime juice
Instructions
Slice the duck breast into thin strips and set aside.
Heat the olive oil in a large, non-stick saucepan over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1–2 minutes until fragrant.
Add the cinnamon stick, tomatoes, and red chili (if using). Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
Pour in the chicken stock and bring the mixture to a simmer.
Add the duck slices to the saucepan and stir to coat them in the sauce. Reduce the heat to low, cover, and let simmer for 15 minutes.
Stir in the light coconut milk and simmer for an additional 10 minutes until the duck is tender and the flavors meld together.
Season with salt and stir in the fresh lime juice and chopped cilantro stems. Reserve the cilantro leaves for garnish.
Serve the curry hot, garnished with the reserved cilantro leaves. It pairs well with steamed jasmine rice or whole wheat naan bread for a low-fat meal.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.8 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2012 mg | 43% | |
*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.
