Indian Curry Chicken

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 210.6
  • Total Fat: 7.1 g
  • Cholesterol: 65.3 mg
  • Sodium: 57.6 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 27.1 g

View full nutritional breakdown of Indian Curry Chicken calories by ingredient
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No more cravings for Indian Take-out! No more cravings for Indian Take-out!
Number of Servings: 2


    Curry powder, 1 tsp
    Cumin seed, 1 tsp
    Garam Masala Indian Spice Mix, 1 tsp
    Coriander leaf, dried, 1 tsp
    Mustard seed, yellow, .5 tsp
    Olive Oil, 1 1tsp
    Garlic, 2 clove
    Lemon Juice, 1 lemon yields
    Onions, raw, 1 small
    Sweet & Low (1 packet), 2 serving
    Lucerne Plain Fat Free Yogurt, 1 oz
    Tyson boneless, skinless chicken breast, 8 oz


Great with chick peas, with okra and brown rice


Dice your onion as finely as possible.
Mince the garlic, again as fine as you can.

Cut your chicken breasts in 1 inch pieces.

On a medium heat in a decent sized pan, dry fry all of the dry spices (but keep an eye on them!) As soon as you really start to smell them take them off the heat.

Add the oil and add your finely diced onion. Return to that medium heat.

Really give it a good stir and coat all of that onion in the spices! Cook the gently, if it starts to burn or stick add a SMALL dash of water (you don't want to boil the onion!)

When the onion has softened (maybe 5 mins), chuck the minced garlic in. Give it a good stir.

30 seconds later add your lemon juice and sweetner, again nice good stir

Pop your chicken in and just seal it off. Add the fat free yogurt and mix.

Season with salt and pepper to taste and just let in cook on a low-medium heat for about 30 minutes, stirring occasionally.

for a thicker sauce if you like more liquid just add a touch more yogurt

If you like, add some freshly chopped coriander.

Serving Size: SERVES 2

Number of Servings: 2

Recipe submitted by SparkPeople user NIKESHA22.

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