Low Fat Spicy Chicken Curry

Dive into the bold and vibrant flavors of this Low Fat Spicy Chicken Curry—your go-to recipe for a healthier take on classic comfort food! This dish combines tender, protein-packed chicken breast with a medley of aromatic spices, including cumin, coriander, and garam masala, for an irresistible depth of flavor. Fresh ingredients like tomatoes, ginger, and garlic add a wholesome, homemade touch, while low-fat plain yogurt keeps the curry rich and creamy without the guilt. Simmered to perfection in a light, flavorful sauce, it’s ideal for those seeking a low-calorie, high-protein dinner bursting with spice. Ready in just 45 minutes, this easy, satisfying curry pairs beautifully with steamed brown rice or quinoa and is perfect for meal prep. Healthy, delicious, and full of spice—your taste buds are in for a treat!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 1 teaspoons Olive oil (or cooking spray)
• 1 large Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 2 medium Tomato, finely chopped
• 100 grams Low-fat plain yogurt
• 200 ml Chicken stock (low sodium)
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoons Chili powder (adjust to taste)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 1 teaspoon Lemon juice

Directions

Step 1

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

Step 2

Heat the olive oil in a large non-stick skillet on medium heat. Alternatively, lightly spray with cooking spray for an even lower-fat option.

Step 3

Add the chopped onion to the skillet and sauté for 5-6 minutes until translucent.

Step 4

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

Step 5

Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a paste-like consistency.

Step 6

Sprinkle in the cumin powder, coriander powder, turmeric powder, garam masala, chili powder, salt, and black pepper. Mix well and cook for 1-2 minutes until the spices are aromatic.

Step 7

Lower the heat and stir in the low-fat yogurt, one spoonful at a time, to prevent curdling. Mix until the yogurt is fully incorporated.

Step 8

Add the chicken stock and stir well, then bring the mixture to a gentle simmer.

Step 9

Add the chicken to the pan and stir to coat the pieces in the sauce. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through.

Step 10

Taste and adjust seasoning if needed. Squeeze in the lemon juice and stir well.

Step 11

Garnish with fresh chopped cilantro, if desired, and serve the curry hot with steamed brown rice, quinoa, or your preferred side.

Nutrition Facts

Serving size	(1239.6g)

Amount per serving	% Daily Value*
Calories	1098.4

Total Fat 26.9g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 430.7mg	0%
Sodium 1776.1mg	0%
Total Carbohydrate 41.4g	0%
Dietary Fiber 8.7g	0%
Total Sugars 20.3g
Protein 167.0g	0%

Vitamin D 76.8IU	0%
Calcium 376.9mg	0%
Iron 10.4mg	0%
Potassium 2591.4mg	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: 62.1%

Carbs: 15.4%