Light Indian Chicken Curry

Nutrition

Ingredients

• 500 g chicken (skinless, curry cut)
• 2 medium onion (chopped)
• 2 medium tomato (pureed)
• 1/4 cup curd (yogurt)
• 1 tbsp ginger-garlic
• to taste cumin, turmeric, coriander, garam masala, red chilli, salt
• 1 tbsp oil

Instructions

1. Heat the oil and saute the onion and ginger-garlic until golden.
2. Add the tomato puree and dry spices and cook until the masala thickens.
3. Lower the heat, stir in the curd, then add the chicken and brown it in the masala.
4. Add a little water, cover, and simmer until the chicken is cooked through and tender, about 20 minutes. Finish with garam masala and coriander.

Why this is weight-loss-friendly

Chicken is high in protein and low in fat, and using curd instead of cream with measured oil keeps the gravy light. It is protein-dense and filling for the calories.

Substitutions

• Use skinless chicken breast for a leaner curry, or thighs for more moisture.
• Bulk the gravy with capsicum or spinach for more volume and fiber.

Variations

• Add a few vegetables to make it a one-pot chicken and vegetable curry.

Storage & meal prep

Keeps 2-3 days refrigerated and the flavour deepens. Freezes well.

Cook a batch and portion it; serve over a small carb or with extra salad through the week.

Common mistakes

• Cream and excess oil: this is what makes restaurant chicken curry heavy. Curd gives body for far fewer calories.
• Adding curd on high heat: it can split. Lower the heat before stirring it in.

FAQs

Is chicken curry good for weight loss?

A light chicken curry made with curd and measured oil is high in protein and low in carbs, which makes it filling and weight-loss-friendly. Avoid cream and serve with a small carb portion.

How do I make chicken curry lighter?

Use skinless chicken, replace cream with curd, keep the oil to a tablespoon for the whole pot, and bulk the gravy with vegetables.