Heart-Healthy Chicken Tikka Curry

Indulge in the vibrant flavors of a classic dish made healthier with this Heart-Healthy Chicken Tikka Curry! This recipe combines tender, marinated chicken breast with a medley of fragrant spices like cumin, coriander, and turmeric for a lower-fat twist on traditional tikka curry. Simmered gently in a creamy, reduced-fat coconut milk base, it delivers bold flavors without compromising on health. With a foundation of protein-packed chicken and antioxidant-rich ingredients like garlic, ginger, and green chili, this dish is perfect for those seeking a nutritious yet satisfying meal. Serve it alongside hearty brown rice or whole grain naan for a balanced, heart-smart dinner option that's sure to impress. Perfect for those looking for wholesome, flavorful meals, this curry marries traditional Indian cooking techniques with a modern, health-focused twist!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 200 ml plain low-fat yogurt
• 2 tablespoons lemon juice
• 4 units garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 units onion, finely chopped
• 1 units green chili, sliced
• 400 grams crushed tomatoes
• 200 ml coconut milk (reduced fat)
• 2 tablespoons coriander leaves, chopped

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

In a large mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, turmeric, paprika, black pepper, and salt. Mix well to create a marinade.

Step 3

Add the chicken pieces to the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes (or overnight for best results).

Step 4

Heat olive oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

Step 5

Add the sliced green chili to the skillet and sauté for an additional 2 minutes.

Step 6

Add the marinated chicken to the skillet, discarding excess marinade, and cook for about 7-10 minutes until the chicken is browned on all sides.

Step 7

Stir in the crushed tomatoes, reduce the heat to low, and let it simmer for 10 minutes.

Step 8

Pour in the reduced-fat coconut milk and stir well. Allow the curry to simmer gently for another 10-15 minutes, letting the flavors meld and the chicken to fully cook.

Step 9

Garnish with chopped coriander leaves before serving.

Step 10

Serve hot with brown rice or whole grain naan for a complete heart-healthy meal.

Nutrition Facts

Serving size	1523.7 grams (1523.7g)

Amount per serving	% Daily Value*
Calories	1426

Total Fat 50.60g	65%
Saturated Fat 19.70g	99%
Polyunsaturated Fat 1.30g
Cholesterol 437mg	146%
Sodium 2946mg	128%
Total Carbohydrate 63.40g	23%
Dietary Fiber 12.60g	45%
Total Sugars 34.40g
Protein 174.90g	350%

Vitamin D 132IU	662%
Calcium 684mg	53%
Iron 17mg	95%
Potassium 3308mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 49.7%

Carbs: 18.0%