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Slimming-Friendly Indian Chicken Curry Recipe

Slimming-Friendly Spiced Indian Chicken Curry

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 16 oz Chicken breast cut into chunks
  • 0.5 cup Plain non-fat yogurt for marinade
  • 1 tbsp Garam masala divided use
  • 1 tsp Turmeric powder half for sauce, half for rice
  • 1.5 cups Tomato passata or tomato puree
  • 1 tbsp Garlic cloves minced
  • 1 tbsp Fresh ginger grated
  • 0.25 cup Light cream or evaporated milk
  • 1 cup Basmati rice uncooked
  • 0.25 cup Fresh cilantro chopped for garnish
  • 4 wedges Lime for serving
  • 1 tsp Chili flakes for garnish
  • 2 tbsp Pickled green chilies sliced
  • 1 tsp Black peppercorns whole or freshly cracked

Instructions
 

  • Marinate chicken chunks with yogurt, garam masala, and half the garlic-ginger paste for 30 minutes.
  • Chargrill or pan-fry the marinated pieces on high heat until browned, about 5 minutes. Remove from pan.
  • In the same pan, saute remaining garlic and ginger, then add tomato passata and turmeric. Simmer for 10 minutes.
  • Stir in light cream and return the cooked meat to the sauce. Simmer for 5 additional minutes.
  • Cook basmati rice with a pinch of turmeric until fluffy.
  • Serve the curry over turmeric rice, garnished with fresh cilantro, chili flakes, pickled green chilies, black peppercorns, and lime wedges.