Low Fat Chicken Curry with Vegetables

Indulge in the comforting flavors of this Low Fat Chicken Curry with Vegetables, a light yet hearty dish brimming with vibrant spices and wholesome ingredients. Tender pieces of seasoned chicken breast are simmered alongside a medley of colorful veggies like zucchini, carrots, and red bell pepper in a flavorful base of skinny coconut milk and aromatic spices, including curry powder, cumin, and coriander. This healthy one-pot meal is perfect for weeknights, ready in just 45 minutes, and packed with protein, fiber, and vitamins. Enjoy every bite guilt-free, as this curry delivers bold flavors with less fat—perfect for those seeking a satisfying, nutritious meal. Serve it with steamed rice or warm naan and garnish with a sprinkle of fresh cilantro for an easy, irresistible dinner.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Skinless boneless chicken breasts
• 2 teaspoons Olive oil
• 1 large Onion
• 3 large Garlic cloves
• 1 tablespoon Fresh ginger
• 2 tablespoons Curry powder
• 1 teaspoon Cumin powder
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Skinny coconut milk
• 1 can (14 oz) Chopped tomatoes
• 2 medium Carrot
• 1 large Red bell pepper
• 1 medium Zucchini
• 1 cup Frozen peas
• 0.25 cup Fresh cilantro

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and season with salt and pepper.

Step 2

Heat olive oil in a large nonstick skillet or pot over medium heat.

Step 3

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

Step 4

Add the onion to the skillet and sauté until translucent, about 5 minutes.

Step 5

Add the garlic and ginger and sauté for another minute until fragrant.

Step 6

Stir in the curry powder, cumin, and ground coriander. Cook for 1 minute, stirring frequently.

Step 7

Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5 minutes.

Step 8

Pour in the chopped tomatoes (with juice) and coconut milk, stirring well.

Step 9

Peel and slice the carrots, slice the bell pepper, and chop the zucchini.

Step 10

Add the carrots, bell pepper, and zucchini to the skillet, stirring to combine.

Step 11

Cover and simmer the curry over low heat for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 12

Stir in the frozen peas and let cook for an additional 3-4 minutes.

Step 13

Taste the curry and adjust the seasoning with additional salt or pepper if necessary.

Step 14

Serve the curry hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	(2002.7g)

Amount per serving	% Daily Value*
Calories	1555.9

Total Fat 52.1g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 385.6mg	0%
Sodium 8779.4mg	0%
Total Carbohydrate 107.6g	0%
Dietary Fiber 27.4g	0%
Total Sugars 54.4g
Protein 162.8g	0%

Vitamin D 4.5IU	0%
Calcium 339.5mg	0%
Iron 21.8mg	0%
Potassium 4294.6mg	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: 30.2%

Protein: 42.0%

Carbs: 27.8%