Low Fat Curry Chicken Thigh

Savor the rich, aromatic flavors of this Low Fat Curry Chicken Thigh recipe—a lighter take on a classic comfort dish that doesn't skimp on taste. Featuring tender, skinless and boneless chicken thighs cooked in a fragrant blend of curry powder, cumin, coriander, and fresh ginger, this curry is perfectly balanced with creamy low-fat coconut milk and a touch of lime juice for a zesty finish. Red bell peppers add a burst of color and sweetness, while fresh cilantro brings a refreshing herbal note. This healthier curry is simmered to perfection in low-sodium chicken broth, making it a great option for a guilt-free, flavorful meal. Ready in under an hour, it's perfect for busy weeknights or a cozy family dinner. Serve this dish over your favorite steamed rice or alongside warm naan bread for a complete, satisfying meal!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces, skinless and boneless Chicken thighs
• 1 tablespoon Olive oil
• 1 large, chopped Onion
• 4 minced Garlic cloves
• 1 tablespoon, grated Fresh ginger
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1.5 cups Low-sodium chicken broth
• 2 tablespoons Tomato paste
• 1 cup Low-fat coconut milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 large, sliced Red bell pepper
• 0.25 cup, chopped Fresh cilantro
• 1 juiced Lime

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for 5 minutes until the onion becomes soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the curry powder, ground cumin, and ground coriander to the skillet, stirring well to coat the onion mixture with the spices.

Step 5

Place the chicken thighs in the pan, turning them to coat them in the spice mixture, and cook for about 3 minutes on each side until lightly browned.

Step 6

Pour in the low-sodium chicken broth and stir in the tomato paste, mixing until the paste is fully dissolved.

Step 7

Bring the mixture to a simmer, cover, and let it cook for 20 minutes, allowing the chicken to cook through.

Step 8

Remove the lid and stir in the low-fat coconut milk, salt, and black pepper.

Step 9

Add the sliced red bell pepper, cover again, and simmer for another 15 minutes, letting the flavors meld together.

Step 10

Uncover the skillet, stir in the lime juice, and let the curry cook for an extra 2-3 minutes until the sauce thickens slightly.

Step 11

Garnish with the chopped fresh cilantro and serve warm over rice or with warm naan bread.

Nutrition Facts

Serving size	(1987.9g)

Amount per serving	% Daily Value*
Calories	2289.4

Total Fat 119.8g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 846mg	0%
Sodium 6159.2mg	0%
Total Carbohydrate 51.3g	0%
Dietary Fiber 10.4g	0%
Total Sugars 21.2g
Protein 244.7g	0%

Vitamin D 63IU	0%
Calcium 250.3mg	0%
Iron 22.5mg	0%
Potassium 3396.3mg	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: 47.7%

Protein: 43.3%

Carbs: 9.1%