Registered Dietician Anna Hamada invites you to try a Chicken Curry recipe. This nutritious meal is sure to have you feeling satisfied, energized and is part of a balanced diet.

Chicken Curry
Serves: 2
Portion size: 16 oz


3/4 tsp curry powder (according to taste)
1/8 tsp ground cayenne pepper (according to taste)
3/4 cups water
non-stick cooking spray
1 ½ tsp olive oil
½ medium onion, finely chopped
8 ounces boneless, skinless chicken breasts, chopped into bite-size pieces
½ tbsp finely chopped garlic
½ tbsp finely chopped or grated fresh ginger
1 tbsp fresh, coarsely chopped cilantro (coriander) leaves
1/8 tsp salt
¼ cup plain, nonfat yogurt


  1. Mix curry powder and cayenne in a small bowl together with a little of the water and set aside.
  2. Spray a medium-size saucepan with the non-stick cooking spray, then place oil in the sauce pan over medium-high heat. Add onions and sauté until golden brown. Add chicken and sauté until brown.
  3. Add the curry paste and mix thoroughly, then add more of the water depending on how thick you want the gravy; stir well. Add the garlic, ginger, cilantro along with the salt (adjust to taste). Stir once more, cover and cook 5-10 minutes, or until chicken is cooked.
  4. Remove from heat and wait until curry is slightly cooled, then fold in the yogurt carefully and mix well. Garnish with fresh cilantro leaves if desired.

Serving Suggestion: Serve with brown rice and whole wheat pita bread

*Nutrition Information:

194 calories, 28 grams protein, 7 grams carbohydrates, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 66 milligrams cholesterol, 67 milligrams calcium, 241 milligrams sodium, 360 milligrams potassium, 237 IU (International Units) Vitamin A.