Curry Chicken

🌶️ Flavorful Curry Chicken – Creamy, Spiced, and Satisfying

If you’re looking for a healthy curry chicken that’s both rich and comforting without being heavy, this recipe is for you! Made with a blend of turmeric, cinnamon, and fenugreek, it’s packed with bold flavor and finished with a touch of Greek yogurt for silky smoothness. 💛

This dish is a fantastic high-protein, low-carb option that works beautifully for meal prep or a cozy weeknight dinner.

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🧄 Ingredients

Here’s what you’ll need to bring this curry to life:

• 1 small onion, chopped (120g)
• 1 clove garlic, minced (3g)
• 3 tbsp curry powder (9g)
• 1 tsp sweet paprika (2g)
• 1 bay leaf
• 1 tsp ground cinnamon (2g)
• ½ tsp fresh ginger, grated (2g)
• Salt and black pepper, to taste
• 4 (6 oz) chicken breasts, cut into 1-inch cubes (680g)
• 1 tbsp tomato paste (15g)
• ½ cup water (120ml)
• Juice of ½ lemon (15ml)
• ½ tsp Indian chili powder (1g)
• 1 cup Greek yogurt (2%) (240g)

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🍳 Instructions

1. Sauté aromatics: Heat a large skillet over medium heat with cooking spray. Add onions and cook until translucent, about 5 minutes.
2. Add spices: Stir in garlic, curry powder, paprika, bay leaf, cinnamon, ginger, salt, and pepper. Cook for 2 minutes until fragrant.
3. Simmer chicken: Add chicken, tomato paste, and water. Mix well, bring to a boil, then reduce heat to low. Simmer for 10 minutes.
4. Finish with zest: Add lemon juice and chili powder. Simmer another 5 minutes until chicken is fully cooked.
5. Add creaminess: Remove from heat, discard bay leaf, and stir in Greek yogurt until smooth.

Serve hot with cauliflower rice, brown rice, or warm naan for a satisfying meal. 🍛

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💪 Nutrition (per serving)

• Calories: 213 kcal
• Protein: 40g
• Carbs: 7g
• Fat: 3g (1g saturated)
• Cholesterol: 90mg
• Sodium: 290mg
• Fiber: 1g
• Sugar: 2g

This curry chicken is a lean and protein-rich meal, ideal for anyone on a low-carb or fitness-focused diet.

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💬 Comments

⭐️⭐️⭐️⭐️⭐️ “Loved this curry chicken! The yogurt really added a nice creaminess.” — User

⭐️⭐️⭐️⭐️ “Easy to follow and super flavorful. I added some chopped spinach at the end for extra greens.” — Samira

⭐️⭐️⭐️⭐️⭐️ “Great low-carb meal prep option! I served it with cauliflower rice and it was delicious.” — Marco

⭐️⭐️⭐️⭐️ “I liked it but added a touch of coconut milk to balance the spices. Will make again!” — Li Wei

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❓ FAQ

Can I use chicken thighs instead of breasts?
Absolutely! Thighs will make the curry juicier and more tender. Just adjust the cooking time slightly.

Can I make this dairy-free?
Yes — swap Greek yogurt for coconut yogurt or a splash of coconut cream.

Is this recipe freezer-friendly?
It freezes well for up to 2 months. Reheat gently and stir in a spoon of yogurt before serving for best texture.

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This Curry Chicken combines the richness of classic Indian flavors with a light, health-conscious twist. Perfect for your weekly rotation — simple, creamy, and satisfying every time. ✨🍗