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Yogurt Chicken Curry

Serve this curry with Basmati Rice or Naan and asparagus for a pop of color, if you have some.

When making Basmati Rice, start that process before cooking the curry. Once you start the actual cooking, the meal takes about 25 – 30 minutes.

I’ve learned over the years to use full fat, plain and natural yogurt unless you want a curdled mess – it does have a few more Carbs, but not that much……and don’t add more fat free yogurt after the curry has cooked thinking maybe it will become creamier – it doesn’t – it just gets sour.

Lesson learned!

Course Main Course
Cuisine Indian
Keyword Beefsteak Tomatoes, Chicken Breasts, Chicken Thighs, Cilantro, Cumin, Cumin Seeds, Garam Masala, Greek Yogurt, Turmeric

Ingredients

  • 1 lb. (454 gr) boneless, skinless chicken breast or thighs 0 CHO
  • *1 cup (250 gr) plain natural yogurt (10 CHO/3/4 cup/175 ml) 14 CHO
  • 1 tsp. salt 0 CHO
  • 1 tsp. garam masala 0 CHO
  • 1 tsp. Turmeric 0 CHO
  • 1 tsp. chili powder 0 CHO
  • 1 tsp. ground cumin 0 CHO
  • 1 tsp. ground coriander 0 CHO
  • ¼ tsp. garlic, minced 0 CHO
  • ½ cup (60 gr) red onion, chopped 5 CHO
  • 2 medium (250 gr) tomatoes, chopped 7.5 CHO
  • 2 TBSP Avocado oil 0 CHO
  • 1 tsp. cumin seeds 0 CHO
  • 2 TBSP cilantro, finely chopped + more for garnish 0 CHO

TOTAL CHO 26.5 CHO

  • TOTAL WEIGHT 735 GRAMS
  • 26.5 CHO DIVIDED BY 735 GRAMS = .036 CHO/GRAM
  • 1/2 CUP = 120 GRAMS (.036 CHO x 120 GR) 4.32 CHO/1/2 CUP

Instructions

  1. Place yogurt in a non-reactive bowl.
  2. In a small bowl, mix all spices and minced garlic, (except the whole cumin seeds – those go into the skillet separately.)
  3. Mix spices and yogurt together.
  4. Cut chicken into bites sized pieces 1.5 – 2 inches and mix into the yogurt/spice mix.
  5. Let rest on the counter while prepping the rest of the meal, or cover and refrigerate 4 – 8 hours.
  6. Start washing and let Basmati rest if using.
  7. Heat oil in a skillet and add whole cumin seeds. Toast for 1 minutes, stirring gently with a spatula.
  8. Add onion and sauté 3 minutes until translucent but not browned.
  9. Next add chopped tomatoes and sauté for 3 minutes over medium heat. If cooking too fast, cover with a lid. You still want some liquid in the pan before adding the chicken.
  10. Slowly add chicken/yogurt mixture to the skillet, stirring with the spatula. Cover and cook 15 minutes.
  11. Remove lid and let the sauce cook down a further 10 minutes, remaining at medium heat. Stir gently with the spatula frequently.
  12. Stir in chopped cilantro, plate curry on top of the rice, give it a little toss and garnish with more cilantro. Serve immediately.