Low Cal Chicken Curry

Low Cal Chicken Curry is a 35-minute protein packed dinner. Pick estimates $4.69 a serving, below the catalog average of $5.05, with 40g of protein and 400 kcal. You need stove and 8 ingredients.

• 35 minCook time
• $4.69Est. cost
• 400Calories
• 40gProtein
• 38gCarbs
• 10gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍗Chicken BreastMeat & Seafood5 oz
• 🍚Basmati RicePantry2 oz
• 🥫Diced TomatoesPantry½ cup
• 🧅Yellow OnionProduce¼ piece
• 🌶️Ground CuminPantry1 tsp
• 🌶️Chili PowderPantry1 tsp
• 🧄GarlicProduce2 clove
• 🌿CilantroProduce2 tbsp

Method

1. Rinse the basmati rice and simmer in 4 fl oz of water, covered, for 15 minutes until fluffy.
2. Cut the chicken breast into bite-size pieces, and dice the onion and mince the garlic.
3. Heat a nonstick saucepan with a light spray of oil over medium heat and cook the onion and garlic for 3 minutes until softened.
4. Stir in the cumin and chili powder and cook for 30 seconds until fragrant.
5. Add the chicken and diced tomatoes, then simmer for 15 minutes until the chicken is cooked through and the sauce has thickened.
6. Season with salt to taste.
7. Serve the curry over the rice, topped with chopped cilantro.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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• Low-calorie dinners68