Low Fat Classic Chicken Curry

Indulge in the rich and aromatic flavors of this Low Fat Classic Chicken Curry, a heartwarming dish that brings traditional Indian-inspired spices together in a healthier twist. This recipe features tender, boneless chicken breasts marinated in a blend of low-fat yogurt and fragrant spices like turmeric, garam masala, and coriander, ensuring every bite is packed with flavor without the added calories. Cooked with a savory tomato base, fresh ginger, and garlic, this curry achieves the perfect balance of heat and depth, finished off with a touch of low-sodium chicken stock for a lighter consistency. Ready in just under an hour, this nutritious, one-pot meal is perfect for busy weeknights or a cozy family dinner. Serve it alongside fluffy steamed rice or whole-grain flatbreads for a wholesome, low-fat comfort food experience that doesn’t compromise on taste.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breasts
• 150 grams Low-fat plain yogurt
• 2 medium Onions
• 4 Garlic cloves
• 1 inch piece Fresh ginger
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 2 Bay leaves
• 200 grams Tomato puree
• 200 ml Low-sodium chicken stock
• 1 teaspoon Salt
• 1 tablespoon Vegetable oil
• 2 tablespoons Fresh cilantro

Directions

Step 1

Dice the chicken breasts into bite-sized pieces and set them aside.

Step 2

Finely chop the onions. Mince the garlic cloves and grate the ginger.

Step 3

In a large bowl, combine the low-fat yogurt with the turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Add the chicken pieces to the mixture and let them marinate for at least 15 minutes while you prepare the other ingredients.

Step 4

Heat the vegetable oil in a large non-stick saucepan over medium heat. Add the bay leaves and sauté for about a minute until aromatic.

Step 5

Add the chopped onions to the pan and sauté for 5-7 minutes, or until they are translucent and slightly browned.

Step 6

Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes.

Step 7

Pour in the tomato puree, and cook for 3-5 minutes until the oil separates from the puree.

Step 8

Add the marinated chicken pieces to the pan, sautéing for 5 minutes to slightly brown the chicken.

Step 9

Pour in the chicken stock and add salt. Stir well to combine all ingredients, ensuring the chicken is evenly coated.

Step 10

Reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes, or until the chicken is cooked through and tender.

Step 11

Adjust the seasoning with additional salt as needed. If the curry is too thick, add a small amount of water until the desired consistency is reached.

Step 12

Garnish the curry with fresh cilantro before serving.

Step 13

Serve hot with steamed rice or whole grain flatbreads for a complete, low-fat meal.

Nutrition Facts

Serving size	(1337.5g)

Amount per serving	% Daily Value*
Calories	1276.8

Total Fat 36.4g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 8.4g
Cholesterol 433.6mg	0%
Sodium 3033.5mg	0%
Total Carbohydrate 61.8g	0%
Dietary Fiber 12.1g	0%
Total Sugars 34.2g
Protein 172.2g	0%

Vitamin D 82.8IU	0%
Calcium 499.1mg	0%
Iron 13.1mg	0%
Potassium 3318.9mg	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: 25.9%

Protein: 54.5%

Carbs: 19.6%