How to Make a Delicious Low-Fat Curry Chicken for Weight Loss?

Q: Can I use a different type of meat for this recipe? A: Yes, you can substitute chicken with other lean meats like turkey or tofu for a vegetarian option.
Q: Is it necessary to marinate the chicken? A: Marinating the chicken enhances the flavor, but you can skip this step if short on time.
Q: Can I use coconut milk instead of cow’s milk for a dairy-free version? A: Absolutely, coconut milk is a great alternative for a dairy-free curry.

Low-Fat Curry Chicken with Mixed Grain Rice


  • Chicken breast, 1 piece
  • Potato, 1
  • Carrot, 1/2 root
  • Onion, 1/4
  • Curry blocks, 2
  • Soy sauce, 1 tablespoon
  • Milk, 200ml
  1. Marinate the chicken: Cut the chicken breast into cubes and marinate with cooking wine, soy sauce, and salt. You can mix onions here or fry them separately.
  2. Cook potatoes and carrots: While marinating the meat, boil the potatoes and carrots until they are 80% cooked, and cut into small cubes.
  3. Fry the chicken: Heat oil in a pan, add the marinated chicken, and fry until it changes color. Then add the potatoes and carrots.
  4. One-pot stew: Add enough water to just cover the vegetables, then add the curry blocks and a box of milk. Simmer until the sauce thickens.
  5. Serve with mixed grain rice for a healthy, low-fat meal.
  • Low in fat
  • Rich in protein
  • Good source of carbohydrates from vegetables
  • Contains essential vitamins and minerals
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