Low Fat Classic Indian Chicken Curry

Experience the vibrant flavors of a healthier take on an iconic dish with this Low Fat Classic Indian Chicken Curry. This recipe combines tender, bite-sized pieces of chicken breast with a rich, aromatic blend of spices like garam masala, cumin, and turmeric, all simmered in a creamy low-fat yogurt and tomato-based sauce. Perfectly balanced and lighter on calories, it’s cooked with just a touch of olive oil, making it an ideal choice for guilt-free indulgence. Ready in just an hour, this easy meal is perfect for busy weeknights or a cozy family dinner. Garnished with fresh cilantro and optional green chilies for a hint of heat, serve this curry with fluffy steamed rice or warm naan to create a satisfying, flavorful feast.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 150 grams Plain low-fat yogurt
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 medium Tomato, chopped
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Fresh cilantro, chopped
• 2 optional Green chilies, slit

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

In a small bowl, whisk the yogurt until smooth, and add turmeric powder to the yogurt. Mix well and set aside.

Step 3

Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Step 4

Add the chopped onions and sauté them until they turn golden-brown, about 7 minutes.

Step 5

Stir in the minced garlic and grated ginger; sauté for another 2 minutes until the raw smell disappears.

Step 6

Add the chopped tomatoes and cook until they soften, about 5 minutes.

Step 7

Mix in the garam masala, red chili powder, coriander powder, and salt. Stir well to combine with the onion-tomato mixture.

Step 8

Add the chicken pieces to the pan and cook, stirring often, until the chicken is browned all over, about 7-8 minutes.

Step 9

Lower the heat and stir in the yogurt mixture. Cook for 5 minutes, letting the flavors meld.

Step 10

Pour the water into the pan, stir well, and bring to a gentle simmer. Cover the pan and cook for about 15 minutes, or until the chicken is cooked through and tender.

Step 11

Remove the lid and let the curry simmer for another 5 minutes to thicken slightly.

Step 12

Garnish with fresh chopped cilantro and green chilies, if using.

Step 13

Serve hot with steamed rice, naan, or your preferred side.

Nutrition Facts

Serving size	(1393.4g)

Amount per serving	% Daily Value*
Calories	1351.0

Total Fat 51.3g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 433.6mg	0%
Sodium 2884.9mg	0%
Total Carbohydrate 48.3g	0%
Dietary Fiber 10.8g	0%
Total Sugars 26.1g
Protein 169.8g	0%

Vitamin D 102.8IU	0%
Calcium 501.2mg	0%
Iron 11.9mg	0%
Potassium 2851.2mg	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: 34.6%

Protein: 50.9%

Carbs: 14.5%