Low Fat Potato and Chicken Curry

Discover the perfect balance of flavor and nutrition with this Low Fat Potato and Chicken Curry, an irresistible twist on a classic comfort food. This wholesome recipe combines tender chunks of boneless skinless chicken breast and hearty potatoes, simmered to perfection in a fragrant medley of curry powder, cumin, coriander, and turmeric. Creamy low-fat yogurt and tangy tomato puree create a luscious, guilt-free sauce, while a hint of fresh lemon juice adds a zesty finish. Packed with protein and vibrant spices, this dish is ideal for a healthy weeknight dinner or meal prep. Ready in just under an hour, this satisfying curry is best served with steamed rice or warm flatbread, and a sprinkle of fresh cilantro for a burst of color and freshness. Perfect for those seeking low-calorie, flavorful meals without compromise!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless skinless chicken breast
• 300 grams Potatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 inch piece Ginger
• 120 ml Low-fat plain yogurt
• 100 grams Tomato puree
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Olive oil
• 200 ml Low-sodium chicken broth
• 2 tablespoons Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

1. Dice the chicken breast into bite-sized pieces. Peel and cube the potatoes. Finely chop the onion, garlic, and ginger.

Step 2

2. In a large non-stick pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

3. Add the garlic and ginger to the pan and continue to cook for another 2 minutes, stirring frequently.

Step 4

4. Add the chicken pieces to the pan. Cook until the chicken is browned on all sides, approximately 8-10 minutes.

Step 5

5. Stir in the curry powder, ground cumin, ground coriander, turmeric powder, red chili powder, salt, and ground black pepper. Cook the spices with the chicken and onion for 2 minutes, ensuring they coat everything evenly.

Step 6

6. Mix in the tomato puree and yogurt, and cook for another 2 minutes.

Step 7

7. Add the cubed potatoes and chicken broth to the pan. Stir everything together and bring the mixture to a gentle simmer.

Step 8

8. Cover the pan and let the curry cook on low heat for about 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.

Step 9

9. Once the curry is ready, stir in the lemon juice and adjust seasoning if necessary.

Step 10

10. Garnish with freshly chopped cilantro and serve hot. Enjoy your low-fat potato and chicken curry with steamed rice or flatbread.

Nutrition Facts

Serving size	(1463.2g)

Amount per serving	% Daily Value*
Calories	1388.1

Total Fat 34.6g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 1.4g
Cholesterol 386.4mg	0%
Sodium 6995.8mg	0%
Total Carbohydrate 107.6g	0%
Dietary Fiber 13.5g	0%
Total Sugars 26.2g
Protein 160.1g	0%

Vitamin D 63.2IU	0%
Calcium 455.2mg	0%
Iron 21.1mg	0%
Potassium 4027.9mg	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: 22.5%

Protein: 46.3%

Carbs: 31.1%