Ingredients for Low Fat Chicken Curry
- Boneless Skinless Chicken Breasts
- 1 large onion, chopped
- Green Capsicum
- Red Capsicum
- Garam Masala Powder
- Dried Chili Pepper Flakes
- Garlic Cloves
- Chopped Tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- Cooking Spray
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How to Make Low Fat Chicken Curry
- Heat 1 tablespoon of olive oil in a large non-stick frying pan or wok over medium-high heat. Add 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes. Cook, stirring occasionally, until browned and nearly cooked through (about 8-10 minutes).
- Add 1 large onion, chopped; 1 bell pepper (any color), chopped; 2 teaspoons garam masala; 2 cloves garlic, minced; and 1-2 green chilies, finely chopped (adjust to your spice preference). Stir-fry for 5 minutes until fragrant.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the sauce has thickened and reduced by half. Stir occasionally.
- Serve hot with plain boiled rice or naan bread. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
72g
Fat
4g
Carbs
10g