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