Growing up in an Asian household, you become accustomed to some form of curry on a near-daily basis.

The problem is, these tend to be drenched in oil and calorie-dense ingredients that aren’t conducive to dieting.

That’s why I came up with a healthy alternative that’s super macro friendly and will allow me to continue eating it as I diet into my next bodybuilding show.

RECIPE INFORMATION

Name of dish: Healthy Indian Curry Recipe
Type of meal: Dinner
Dietary info: Non-vegetarian
Time to prepare: 10 minutes (plus overnight marinade)
Time to cook: 30-35 minutes
Serves:  1-2

MACROS

Total Calories:
Protein in g:
Carbs in g:
Fats in g: 

INGREDIENTS:

400g Chicken

1 tbsp Pathak’s tandoori paste

Tomato passata – Just enough to cover the meat

½ tbsp Turmeric

Water – just enough so it can form the curry

3-5 sprays of olive oil

Few pinches of sea salt

Optional: coriander leaf, paprika

METHOD OF COOKING:

1. Marinate the chicken overnight in the tandoori, turmeric and tomato passata
2. Spray the pan with olive oil, add the chicken in and pour some water in for the paste
3. Place the pan on a low heat for 20-25 mins, cover it with a lid, and stir it every 5-10 minutes

Are there any general substitutions that can be made? (vegetarian or meat options, depending):

Any additional notes you’d like to share on when it’s good in the context of the journey, and who it may be best for: