Low-Fat Chicken Curry

A light jalfrezi-style curry featuring marinated chicken, peppers, and onions, served with a fresh cachumba salad and rice.

Healthy Chicken High Protein Dairy Free Curry Low-Fat

Estimated Nutrition

Calories

164

kcal / serving

656 kcal total

Carbs

13.7g

per serving

54.8 g total

Fat

2.9g

per serving

11.6 g total

Protein

21g

per serving

84 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Puré

1 tbsp

Fruits

piece

Lemon

juice only

piece

Lime

juice and zest

GrainsCereals

piece

Rice

cooked, for serving

Liquids

200

Chicken Stock

or vegetable stock

Meat

piece

Chicken Breast

skinless, trimmed and cut into bite-size pieces

NutsSeeds

Garam Masala Powder

4 heaped tsp

Salt

1 tsp for marinade

piece

Garlic

cloves, grated

0.5

bunch

Coriander

roughly chopped for garnish

0.5

bunch

Coriander

leaves and stalks finely chopped for salad

OilsFats

Olive Oil

light

Vegetables

Ginger

fresh root, grated

piece

Onion

thinly sliced

piece

Green Pepper

seeds removed and cut into chunks

piece

Tomato

seeds removed, quartered, cut into strips

0.5

piece

Cucumber

roughly peeled, seeds removed and sliced

piece

Red Onion

finely chopped

0.5

piece

Green Chilli

finely chopped for salad

Method

Combine chicken with marinade ingredients in a bowl, cover, and refrigerate for two hours or overnight.

Fry sliced onions and peppers in hot oil for 6 minutes until softened.

Add most of the chilli for 2 minutes, then stir in marinated chicken and cook for 4 minutes.

Mix in tomato purée and cook for 2 minutes.

Pour in 200ml of stock, bring to a boil, and simmer for 10 minutes.

Combine all cachumba salad ingredients in a separate bowl and season with salt.

Add tomato strips to the curry and cook for 10 minutes until the sauce thickens.

Garnish with coriander and remaining chilli, then serve with rice.