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