Chicken Curry (Low-Oil)
This low-oil chicken curry is a healthier version of the classic Indian chicken curry. It is made with boneless chicken, a blend of aromatic spices, and fresh herbs. This recipe is gluten-free and does not contain any nuts or dairy products, making it suitable for people with allergies. By using less oil, this dish is lower in calories and saturated fat than traditional chicken curries.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
161 kcal
Protein
15 g
Carbs
7 g
Fat
8 g
Fiber
1 g
Ingredients
Chopped Onion
1 medium cup (150g)
Chopped Tomato
1 small cup (100g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Coriander Powder
0.5 tsp (1g)
Red chilli Powder
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Cumin Powder
0.25 tsp (0.5g)
Garam Masala
0.25 tsp (0.75g)
Kasuri Methi
1 tsp (5g)
Olive Oil
2 tsp (10g)
Common salt
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Chicken, poultry, breast, skinless
250 gms (250g)
Instructions
Cooking Steps
Heat oil in a non-stick pan over medium heat. Add chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and green chili. Sauté for 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook until they soften and turn mushy.
Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Stir well.
Add chicken pieces to the pan and mix well, ensuring the chicken is coated in the masala.
Cover the pan with a lid and let it cook for 20-25 minutes over low heat until the chicken is cooked through and tender.
Add kasuri methi and mix well.
Garnish with fresh coriander leaves and serve hot.