Low Fat Chicken Curry

Discover the comforting warmth of our Low Fat Chicken Curry, a healthy twist on a classic favorite that doesn’t skimp on flavor. This vibrant curry combines tender chunks of skinless chicken breast marinated in low-fat yogurt and aromatic spices like turmeric, cumin, and coriander, delivering a rich and satisfying taste without the guilt. A fragrant base of sautéed onions, garlic, and fresh ginger is perfectly complemented by a tomato puree and low-sodium chicken stock to create a creamy, yet light, sauce. Ready in just 45 minutes, this wholesome dish is a fantastic choice for a nutritious weeknight meal. Serve it with steamed rice or whole wheat naan and finish with a sprinkle of fresh cilantro for a guilt-free feast that your family will love. Perfect for those looking for a low-fat, high-flavor meal idea!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Skinless boneless chicken breast
• 100 grams Low-fat plain yogurt
• 1 tablespoon Olive oil
• 1 medium Onion
• 2 Garlic cloves
• 1 inch Fresh ginger
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 200 grams Tomato puree
• 250 milliliters Low-sodium chicken stock
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro

Directions

Step 1

Cut the skinless boneless chicken breast into bite-sized chunks and set aside.

Step 2

In a small bowl, whisk together the low-fat plain yogurt, ground turmeric, ground cumin, ground coriander, and red chili powder. Add the chicken pieces to this mixture and coat evenly. Marinate for at least 15 minutes while you prepare the rest of the recipe.

Step 3

Finely chop the onion, mince the garlic, and grate the ginger.

Step 4

Heat the olive oil in a large non-stick skillet or pan over medium heat.

Step 5

Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.

Step 6

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 7

Pour in the tomato puree and cook for 2–3 minutes, allowing the mixture to thicken slightly.

Step 8

Add the marinated chicken pieces to the pan and stir well to coat them in the sauce.

Step 9

Pour in the low-sodium chicken stock and bring to a simmer. Cover the pan with a lid and cook for 20–25 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 10

Stir in the garam masala and adjust salt to taste.

Step 11

Allow the curry to simmer for another 2 minutes, then remove from heat.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve hot with steamed rice or whole wheat naan bread for a complete meal.

Nutrition Facts

Serving size	(1258.3g)

Amount per serving	% Daily Value*
Calories	1223.7

Total Fat 38.4g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 501.5mg	0%
Sodium 2947.4mg	0%
Total Carbohydrate 50.6g	0%
Dietary Fiber 9.2g	0%
Total Sugars 25.0g
Protein 168.4g	0%

Vitamin D 51.8IU	0%
Calcium 367.7mg	0%
Iron 11.1mg	0%
Potassium 2765.6mg	0%

*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.

Source of Calories

Fat: 28.3%

Protein: 55.1%

Carbs: 16.6%