When the day drags on and all you want is something comforting but not heavy, this low calorie chicken curry steps in like an old friend. It’s the kind of meal that fills the kitchen with the scent of toasted spices and fresh ginger, inviting you to slow down without feeling guilty afterward.
I remember the first time I made it, the aroma was so inviting that I kept sneaking bites even before it was fully done. At one point, I got distracted by a phone call and almost forgot to lower the heat—luckily, the spices held their ground, and the sauce thickened just right. There’s something soothing about the gentle simmer, the way the colors shift from bright tomato red to a creamy golden hue. It’s not flashy, but it’s honest food, the kind that warms you up from the inside out.
Why You’ll Love It:
- Rich flavors without the usual heaviness—light coconut milk keeps it creamy yet low calorie.
- Simple but vibrant spice blend that feels both fresh and familiar.
- Quick enough for weeknight dinners, but satisfying like a slow-cooked dish.
- It’s simple—and that’s kind of the point. No fuss, just good food.
- Lean chicken breast makes it a healthy choice, though it means you’ll want a side to make it feel complete.
Even if you’re new to curry, this recipe won’t overwhelm you. It’s forgiving, so you can adjust heat and seasoning as you go without stress. Plus, leftovers reheat beautifully, making it a solid option for meal prep or a relaxed next-day dinner.
Print
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, fresh spices, and light coconut milk, perfect for a guilt-free meal.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound (450 grams) skinless, boneless chicken breast, cut into bite-sized pieces
1 medium tomato, chopped
1 cup (240 ml) light coconut milk
1/2 cup (120 ml) low sodium chicken broth
1/2 cup fresh cilantro leaves, chopped
1 tablespoon lemon juice
Instructions
Heat olive oil in a large non-stick skillet over medium heat.
Add the chopped onion and sauté for 5 minutes until soft and translucent.
Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Stir in curry powder, turmeric, cumin, chili powder, ground coriander, salt, and black pepper; cook for 1 minute to toast the spices.
Add the chicken breast pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Add the chopped tomato and cook for 3 minutes until it softens.
Pour in the light coconut milk and chicken broth, stir well to combine.
Bring the mixture to a simmer, reduce heat to low, cover, and cook for 10 minutes until the chicken is cooked through and the sauce has thickened slightly.
Remove from heat and stir in the chopped cilantro and lemon juice.
Serve hot with steamed vegetables or a small portion of brown rice if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: A non-stick skillet works wonders here, letting the spices toast evenly without sticking or burning. I usually serve this with simple steamed greens or a modest scoop of brown rice to keep the meal balanced. Sometimes, I throw in a handful of spinach at the end for a quick boost, but honestly, it’s good as is. If you want to switch things up, a splash of lime instead of lemon juice can brighten the whole dish differently. Or try swapping chicken broth for vegetable broth if you want it lighter still—though I haven’t tested that extensively.
FAQ:
Can I make this curry spicier? Absolutely, just add more chili powder or a pinch of cayenne to taste.
Is it okay to use full-fat coconut milk? You can, but it will increase calories and richness, which is fine if you’re not watching calorie intake closely.
How long does it keep? Stored in the fridge, it stays good for up to three days and reheats well.
When you want something cozy and light, this chicken curry is a solid go-to. Save it, try it, and see how easy it is to satisfy cravings without overdoing it.