When you’re craving something cozy but don’t want to feel weighed down afterward, this low calorie chicken curry strikes just the right balance. It’s the kind of meal that feels like a warm hug on a chilly evening without the usual richness that lingers too long. The aroma of spices filling the kitchen reminds me of a night when I was a bit distracted—trying to stir the sauce while simultaneously checking on a half-forgotten laundry load. Somehow, the curry turned out perfectly even though I wasn’t giving it my full attention. The sauce is gently spiced and bright, with the tang of tomatoes and the silkiness of yogurt adding a fresh twist.
The chicken cubes stay tender, soaking up the fragrant blend of cumin, coriander, and turmeric. There’s a slight kick from cayenne, but it’s more of a warm whisper than a blaze, making it easy to enjoy any time. I usually serve this over a bed of fluffy rice or with some simple steamed vegetables, and it never fails to feel both nourishing and light. It’s a meal that doesn’t demand hours in the kitchen, which is a relief when you’re already juggling too much.
Why You’ll Love It
- Bright, aromatic flavors that feel indulgent without extra calories.
- Simple ingredients come together quickly, making weeknight dinners less stressful.
- The creamy yogurt finish adds richness without heaviness—though it means you can’t reheat it in the microwave without a little care.
- It’s healthy and satisfying, but not complicated—sometimes simple is exactly what you need.
If you’re hesitant about the yogurt addition, don’t worry—it blends in smoothly and keeps the sauce luscious. Just remember not to boil after adding it, or it might separate. This little detail took me by surprise once, but now it’s second nature.
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Low Calorie Chicken Curry
- Total Time: 40 minutes
- Yield: 4 1x
Description
A flavorful and healthy low calorie chicken curry made with lean chicken breast, aromatic spices, and a light tomato-based sauce. Perfect for a nutritious meal without the extra calories.
Ingredients
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1 can (14 ounces) diced tomatoes, no salt added
1/2 cup low sodium chicken broth
1/2 cup plain nonfat Greek yogurt
Salt, to taste
Fresh cilantro leaves, chopped, for garnish
Instructions
Heat olive oil in a large nonstick skillet over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and ginger and cook for 1 minute until fragrant.
Stir in curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute to toast the spices.
Add the cubed chicken breast to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the diced tomatoes with their juices and the low sodium chicken broth. Stir well to combine.
Bring the mixture to a simmer, cover, and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Remove the skillet from heat and stir in the plain nonfat Greek yogurt until fully incorporated. Do not boil after adding yogurt to prevent curdling.
Season with salt to taste.
Garnish with chopped fresh cilantro leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I like using a wide skillet to give the chicken plenty of space to brown evenly, but a standard sauté pan works too. For serving, a sprinkle of fresh cilantro brightens the dish and adds a hint of herbal freshness. Sometimes I experiment with swapping chicken broth for coconut milk, which gives it a creamier texture but ups the calories a bit. Adding diced potatoes or chickpeas could stretch the meal further, though I haven’t tested those variations extensively—just a thought if you want to mix things up. If you’re short on time, prepping the spice mix in advance can save a few minutes.
FAQ
Can I use other cuts of chicken? Yes, but lean breast keeps it lighter. Thighs will be juicier but a bit higher in fat.
Is this curry spicy? It has a gentle warmth from cayenne, but it’s not overpowering—adjust spices to your taste.
Can I freeze leftovers? It’s best not to freeze after adding yogurt, as the texture may change. Refrigerate instead and reheat gently.
Can I make this dairy-free? You could try coconut yogurt, but the flavor and texture will differ.
Ready to enjoy a healthy, comforting curry that won’t slow you down? Save this recipe and get cooking—you’ll thank yourself later.