I fancied making a different curry to normal so I looked online at Sri Lankan curry recipes and then adapted them to make one that is healthier!
What makes Sri Lankan food different?
Sri Lanka is a country with most dishes being very spicy. They use a lot of curry leaves, black peppercorns, coconut, cinnamon and cayenne pepper amongst other things. This recipe is no exception, spicy and full of flavour you are sure to enjoy it.
How to make Sri Lankan curry more authentic
If you want to make this recipe more true to the way the Sri Lankans make it then a few simple swaps are needed. Of course, they are not all low calorie which is why I swapped them so the choice is yours.
Use coconut milk instead of greek yoghurt.
Use black mustard instead of mustard powder. I simply could not get any black mustard so substituted it and it worked well.
Why you need vegetables to lose weight
Everyone knows vegetables are good for you, don’t they? They are healthy and filling for very few calories!
The best vegetables are those with low-calorie density. Basically, we are talking about the healthier vegetables – potatoes don’t count but butternut squash is much healthier for example!
This means if you eat 100g of spinach, for example, it is just 23 calories and obviously, 100g of anything would fill you up significantly. On the other hand, 100g of crisps, which would be just as filling, is around 536 calories!
Find more tips about the best vegetables for weight loss.
Making this recipe even healthier
If you want to make this recipe even healthier be sure to add vegetables to your plate when you serve it. I found roasted red peppers were perfect and they quickly roasted in the oven whilst the curry was cooking.
Using frozen chicken
Chicken for this or any other chicken recipes should never be cooked from frozen, there are so many issues with this that risk food poisoning.
If you have just realised you only have frozen chicken there I have lots of tips to safely defrost chicken check them out in my defrosting chicken guide.
Etsy for weight loss
Sri Lankan chicken curry for weight loss
If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances. It is of course important to check yourself any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.
Why you should enjoy desserts on a diet
If you are following a diet you will know how careful you feel you should be with your calories, syns or points. One good way to make your smaller dessert more filling is to add fruit or another low-calorie food. Fat-free fromage frais is a great choice and a great addition to most desserts or have a smaller piece.
If you prefer you can add a little flavouring or sweetener too. My favourite sweetener is Canderel Sugarly.
Do you ever have a glass of water before your dessert? Next time give it a try, you will naturally eat less as the water fills you up a little. A perfect way to enjoy the dessert you want and still lose weight.
Other recipes you may enjoy
If you are looking for more recipes with rice then do check out my list of rice recipes from around the world. If you are not confident at boiling rice or making risotto I have a foolproof guide to boiling rice here and a risotto guide.
Do you like chicken and want some new recipes to make with it? Check out all my chicken recipes.
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A delicious very spicy curry that is healthy and very authentic.
4 chicken breasts (cut into bite-size chunks)
1 large onion (diced)
1 inch of ginger (grated)
6 curry leaves
0.5 tsp cayenne pepper
0.5 tsp cardamom seeds (removed from pods)
1 tbsp coriander
0.25 tsp fennel seeds
2 tsp ground cumin
0.5 tbsp black peppercorns
1 tsp mustard powder
0.5 tsp ground cloves
3 fresh tomatoes (cubed)
1 tbsp paprika
2 tbsp sliced jalapeno peppers
1 tsp granulated sweetener
2 tsp cider vinegar
250g Fat-free Greek yoghurt
Add all the dry spices, and curry leaves and cook for 2 minutes stirring frequently so it does not burn the spices.
Finally add the yoghurt, water and vinegar to the marinated chicken and bring to the boil.
Cover and cook. Place the lid on top of the frying pan and simmer with the lid on for 15-20 minutes.
Uncover and simmer for a further 10 minutes or until the sauce reaches the desired consistency. Ensure that the chicken is cooked through.
This is a very spicy curry you may need to have more yoghurt to serve it with so it may be worth buying some just in case!
Keywords: curry, chicken, Sri Lankan
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