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Low-Fat Chicken Curry

A light jalfrezi-style curry featuring marinated chicken, peppers, and onions, served with a fresh cachumba salad and rice.

HealthyChickenHigh ProteinDairy FreeCurryLow-Fat
Estimated Nutrition
Calories
164
kcal / serving
656 kcal total
Carbs
13.7g
per serving
54.8 g total
Fat
2.9g
per serving
11.6 g total
Protein
21g
per serving
84 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
Tomato Purée
1 tbsp
Fruits
1
piece
Lemon
juice only
2
piece
Limes
juice and zest
GrainsCereals
1
piece
Rice
cooked, for serving
Liquids
200
ml
Chicken Stock
or vegetable stock
Meat
3
piece
Chicken Breasts
skinless, trimmed and cut into bite-size pieces
NutsSeeds
20
ml
Garam Masala Powder
4 heaped tsp
5
ml
Salt
1 tsp for marinade
4
piece
Garlic
cloves, grated
0.5
bunch
Coriander
roughly chopped for garnish
0.5
bunch
Coriander
leaves and stalks finely chopped for salad
OilsFats
5
ml
Olive Oil
light
Vegetables
3
cm
Ginger
fresh root, grated
3
piece
Onions
thinly sliced
1
piece
Green Chillies
long, finely chopped
2
piece
Green Peppers
seeds removed and cut into chunks
4
piece
Tomatoes
seeds removed, quartered, cut into strips
2
piece
Tomatoes
for salad, seeds removed and finely chopped
0.5
piece
Cucumber
roughly peeled, seeds removed and sliced
1
piece
Red Onion
finely chopped
0.5
piece
Green Chilli
finely chopped for salad

Method

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