Low Fat Chicken Curry: Ridiculously Good Eating

I am constantly on the lookout for physique transforming recipes that actually taste good. Although there’s nothing wrong with steamed broccoli and a chicken breast for dinner, it’s not exactly the type of meal you’d make if you were having company over.

In fact, one potential issue people face when transitioning to a healthier diet is exactly that: what to make when inviting people over for dinner. On the one hand, you want to keep making healthy meals but on the other hand, you don’t want to offer your guests something they might perceive as bland ‘diet food’.

Thankfully, it is possible to make healthy food taste great and today’s recipe satisfies the bill. The recipe du jour is a chicken curry recipe, one that just tastes fantastic!

Although the original version calls for sour cream, I swapped that out for 2% mf Greek Yogourt. This bumps up the protein content, drops the caloric impact significantly and does nothing to detract from the original taste.

Don’t allow the large number of spices this recipe calls for to dissuade you, it’s well worth the effort. Plus if you make a large enough batch, toss your extras into some freezer-safe glass containers and you’ll have grab-and-go ready meals for your week.


Low Fat Chicken Curry
(makes 6 servings)
Low Fat Chicken Curry download

 Ingredients

  • 2 cup chopped onions
  • 1 tbsp coconut oil
  • 1 tbsp cinnamon
  • 5 cloves garlic
  • 2 cups canned tomato
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp cumin
  • 2 tbsp ginger
  • 1 tbsp coriander
  • 1 tbsp garam masala
  • 4 cups mushroom
  • 6-7 chicken thighs (bone-in works best)
  • 1 cup Greek yogourt (2% mf)
  • 1 cup water
  • 1 tsp cayenne (optional)

 

Directions

1. Heat oil in a large saucepan. Dice onions and toss into pan. Once onions are translucent, add in garlic and cinnamon and continue to cook for 1-2 minutes.

2.  On medium heat, add tomato, salt, pepper, ginger, cumin, coriander, garam masala and mushrooms to the pan. Heat for several minutes.

3. Clean chicken thighs with water and lemon juice, then add into pan. Cooked until chicken is browned on the outside.

4. Reduce heat and add water and yogourt. Simmer mixture for 30-45 minutes.

5. Remove chicken from mixture. Scrape the meat from the bone. Add the meat back to the mixture, discard the skin and bones. Continue cooking for 10-15 minutes.

Nutrition info (per serving):  300 kcal, 10 g fat, 17 g carbohydrates, 38 g protein.


As you can see this is the type of meal that packs a flavourful punch, without have to blow your day’s calorie load to do it. To make it even more physique friendly, go right ahead and serve this curry on a bed of steamed cauliflower or spaghetti squash… adding more vegetables to your daily routine is never a bad thing as far as your waist line and health are concerned.

So there you go, yet another way to make good food, taste great.

Till next time, train hard and eat clean!