Low Fat Chicken Bhuna Curry Recipe - Serves 4

Low Fat Chicken Bhuna Curry Recipe

387 calories each serving (585 calories if eating with rice)

Taste Rating = 8     Heat Rating = Mild to Medium


1 tablespoon (15ml) cooking oil
2 medium onions, peeled and finely chopped
3 cloves of garlic, peeled and crushed
1 teaspoon (5ml) ginger paste
2 fresh green chillies, finely chopped
2 teaspoons (10ml) ground cumin
2 teaspoons (10ml) ground coriander
1 teaspoon (5ml) fennel seeds
910g (2 lbs) boneless and skinless chicken breasts, cut into 1cm (1/2 inch) cubes
2 tablespoons (30ml) fresh lime juice
1 tin/can (400g or 14 oz) chopped tomatoes
1/2 cup (125ml or 4 fl oz) chicken stock
1 teaspoon (5ml) salt
1 cup (250ml) low fat natural unsweetened yogurt
1/2 cup (125ml) fresh coriander (cilantro) leaves, finely chopped


Heat the cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the onion and saute until soft and lightly browned (8-15 minutes), turning often
Reduce the heat to medium, add the garlic, ginger and fresh green chillies, mix well and saute for 2 minutes, stirring often
Sprinkle in the ground cumin, ground coriander and fennel seeds and stir-fry for 2 minutes
Add the chicken cubes and fresh lime juice, mix well and cook for 3 minutes, stirring often
Add the chopped tomatoes, chicken stock and salt, mix well, bring to a simmer, adjust the heat to maintain a simmer and simmer for 15 minutes, stirring often
Make sure that the chicken is cooked (cook longer if needed)
Add the yogurt and fresh coriander (cilantro) and mix well
Serve hot

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Recipe submitted on 2 October 2017

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