Best Low Calorie Chicken Curry Recipes

5-INGREDIENT CHICKEN CURRY RECIPE WITHOUT COCONUT MILK

5-Ingredient Chicken Curry Recipe without coconut milk image

The best Indian chicken curry without coconut milk, cream or even tomatoes. This low-calorie curry is made with just 5 basic ingredients and cooked within 30 minutes. An easy healthy Indian chicken gravy that even beginners can cook!

Provided by Sheeba

Categories curry dinner LUNCH Main Course

Time 30m

Number Of Ingredients 8

Ingredients

500 grams Chicken thighs (or drumsticks or breasts (see notes))
1 cup small shallots (pearl onions) (peeled and halved (see notes))
3 dry red chilies (halved (can be reduced if you want it less spicy))
2 tsp ginger (peeled and chopped)
2 tsp garlic (peeled and chopped )
1 tsp cumin seeds
2 tbsp vegetable oil
3/4 tsp salt

Steps:

Heat 1 tablespoon of the oil in a pan and stir the shallots, ginger, garlic, cumin seeds and chilies on medium heat until the shallots are browned.Cool the mixture and blend into a smooth paste.
Heat the remaining oil in the same pan and stir in the blended paste and saute for 5 minutes. Add the chicken pieces with one and a half cups of water and salt.
Keep covered and bring it to a boil. Simmer on a medium flame for 15 to 20 minutes until the chicken is cooked. (see notes). You will know the chicken is cooked when the flesh almost falls apart!
Serve with naan, bread or rice with a side of salad or roasted vegetables.

Nutrition Facts : Calories 281 kcal, ServingSize 1 serving

LOW-FAT CHICKEN CURRY

Low-Fat Chicken Curry image

This is really delicious, cheap and easy to make and best of all, low fat and low calorie (the chicken is really the only ingredient with a significant calorie count) Serve with plain boiled rice for dieters and add hot buttered fluffy naan bread for the foodies!! I don't pretend to claim that this is an authentic Indian recipe, I just like to eat it and so do my friends!

Provided by LC69414

Categories Curries

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breasts, cut into cubes
1 large onion, sliced into strips
1 green capsicum, sliced into strips
1 red capsicum, sliced into strips
2 tablespoons garam masala powder
1 teaspoon dried chili pepper flakes (or chopped fresh chili pepper to taste)
2 garlic cloves, crushed
2 (14 1/2 ounce) cans chopped tomatoes
salt
pepper
lemon juice
cooking spray or oil

Steps:

Fry the chicken in a non-stick large frying pan or wok.
When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, and chili and stir-fry for a few minutes Now add the tomatoes, salt and pepper and a dash of lemon juice.
Bring to the boil then simmer very slowly for an hour or so- you want the sauce to reduce by half to give a thick consistency and concentrated flavour.

LOW CALORIE CHICKEN CURRY

Low Calorie Chicken Curry image

This recipe is quick and easy....it uses leftover cooked chicken. Add more salt if you feel it needs it!

Provided by breezermom

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
2 cups apples, diced
1/2 cup celery, chopped
1/2 cup onion, chopped
1 garlic clove, minced
1 tablespoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
1/8 teaspoon salt
2 tablespoons cornstarch
2 cups chicken stock
2 cups cooked chicken, cubed
1/4 cup raisins
3 cups cooked long-grain rice

Steps:

Heat the oil in a large nonstick skillet over medium heat until hot. Add the apple and the next 8 ingredients. Cook 5 minutes, stirring constantly.
Combine the cornstarch and chicken stock, stirring until smooth. Add to the apple mixture. Stir in the cooked chicken and raisins.
Bring to a boil; reduce heat to medium, stirring constantly until thickened. Serve over rice.

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