A lighter take on the beloved Indian classic with yogurt-marinated chicken in a fragrant tomato-coconut curry sauce. All the flavor, fewer calories.
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Marinate chicken thigh pieces in Greek yogurt, turmeric, cumin, and paprika for at least 15 minutes.
Heat olive oil in a large skillet. Cook marinated chicken pieces until browned, about 6 minutes. Remove.
In the same pan, cook diced onion until soft. Add garlic, ginger, and curry powder. Cook 1 minute.
Add diced tomatoes and tomato paste. Simmer 10 minutes until thickened.
Stir in coconut milk and return chicken to the sauce. Simmer 10 more minutes.
Season with salt and finish with fresh cilantro.
Serve with brown rice or on its own.
Curcumin's bioavailability is poor alone. Pair with the meal's fats AND piperine (black pepper) for up to 20× better absorption.
B6 partners with magnesium and zinc for neurotransmitter synthesis. Co-occurring in this meal creates a stable matrix for the conversion pathway.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.