Traditional chicken curries can have a lot of fat. This version is full of the great flavors of the best curry dish, but with a fraction of the calories. The brilliant green “chutney” is really an herbal salsa, spicy and a fresh counterpoint to the deeper taste of the curry.
- To make chutney, place all ingredients in blender or food processor. Process in bursts until smooth. Set aside.
- For chicken, heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until just browned. Remove from skillet to plate.
- Add remaining 2 teaspoons oil, onion, garlic, and ginger to skillet; sauté 7 to 8 minutes. Stir in garam masala; cook 2 minutes or until fragrant.
- Whisk in yogurt; add tomatoes with juices. Simmer 2 minutes. Add chicken back to skillet with salt and pepper; cover and simmer 5 to 8 minutes or until chicken is no longer pink. Cook to internal temp of 165°F. Serve curry with cilantro chutney.