Low-fat, Tasty Chicken Curry

 We all love a good curry: a tantalizing blend of exotic spices in a rich creamy sauce. Sounds good doesn't it? However, our waistlines would probably disagree. 

Curry originates in India and takes on many forms, from mild and creamy to rich and spicy. They all share one thing in common: a diverse range of spices such as turmeric which has been shown to reduce inflammation, chili to boost immunity and ginger which is commonly used to prevent nausea. They also share another thing in common: calories!

Today is Saturday; the boys and their dad were helping some friends move and I am cooking dinner for the whole hungry crowd. Usually when I cook for a large number of people (there will be 8 of us) I do a giant chili or casserole, but I wanted to try something different. 

We often go for meals together and curry is one of our favorites. However, we indulge only a couple of times per year due to the high fat and calorie content. So I wanted to surprise them with a delicious curry without the guilt.

I found a few recipes online, combined them with a recipe I was very kindly given many years ago when backpacking through India, and created this amazing but healthy new recipe where I substituted butter with soybean oil and cream with low fat Greek yogurt.

There are quite a few ingredients but don't be put off: most of them are spices which can be stored in airtight containers for several months and reused again and again to create diverse curry dishes.

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