Very Quick Low Gi Chicken Curry
Whip up a flavorful and nourishing meal in just 30 minutes with this Very Quick Low GI Chicken Curry! Perfect for busy weeknights, this recipe combines tender chicken breast with vibrant spices like curry powder, cumin, and turmeric, creating a fragrant sauce enriched with light coconut milk and tangy tomatoes. Packed with wholesome ingredients like baby spinach and optionally paired with brown basmati rice, this curry is designed to support stable energy levels while being utterly satisfying. Easy to make and bursting with bold, comforting flavors, this low glycemic index dish is a winning combination of health and convenience.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 1 tbsp Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 tsp, grated Ginger
- 1 tbsp Curry powder
- 1 tsp Ground cumin
- 0.5 tsp Ground turmeric
- 400 g Canned chopped tomatoes
- 200 ml Coconut milk (light)
- 100 g Baby spinach
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 200 g Brown basmati rice (optional for serving)
Instructions
Start by preparing the brown basmati rice if serving with the curry. Rinse the rice under cold water, then cook according to package instructions. This typically takes 20 minutes.
Cut the chicken breast into bite-sized pieces and set aside.
In a large non-stick skillet or saucepan, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until the onion is soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Sprinkle in the curry powder, ground cumin, and ground turmeric. Stir to coat the onions evenly in the spices, allowing them to toast for about 30 seconds.
Add the chicken pieces to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the canned chopped tomatoes and coconut milk. Stir well to combine, ensuring the chicken is submerged in the sauce.
Season with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for 10 minutes until the chicken is cooked through and tender.
In the last 2 minutes of cooking, stir in the baby spinach until wilted and fully incorporated into the curry.
Taste and adjust seasoning if needed. Serve the curry hot, either on its own or over a bed of cooked brown basmati rice for a low GI accompaniment.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5487 mg | 239% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.4 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2633 mg | 56% | |
*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.
