Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1.5 cups low-fat cottage cheese (blended until smooth)
- 1 large onion, finely diced
- 2 bell peppers, sliced
- 3 cups fresh baby spinach
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon olive oil or coconut oil
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by placing your cottage cheese into a blender or food processor. Pulse until it is completely smooth and resembles a thick cream. This step is crucial because it ensures your curry sauce is silky rather than lumpy. While the blender runs, chop your chicken breast, onions, and bell peppers so everything is ready to go.
- Heat the olive oil in a large skillet or non-stick pan over medium-high heat. Add the diced onions and cook for about 3–4 minutes until they become translucent. Stir in the minced garlic and grated ginger, cooking for another minute until the kitchen smells incredible. Add the curry powder and turmeric, stirring constantly for 30 seconds to “bloom” the spices and release their oils.
- Add the cubed chicken breast to the pan. Season with a pinch of salt and pepper. Cook the chicken for about 5–7 minutes, stirring occasionally, until all sides are browned and the chicken is nearly cooked through. Toss in the sliced bell peppers during the last 3 minutes of this process so they soften slightly but retain a bit of crunch.
- Turn the heat down to low. This is important: if the heat is too high, the cottage cheese might curdle. Pour the blended cottage cheese into the pan and stir gently to coat the chicken and vegetables. Let it simmer very gently for about 3–5 minutes. If the sauce is too thick, you can add a splash of water or chicken broth to reach your desired consistency.
- Fold in the fresh baby spinach and stir until it wilts into the sauce, which should take about 60 seconds. Taste the curry and add more salt or a squeeze of lime juice if needed. Garnish with fresh cilantro and serve immediately over cauliflower rice or alongside steamed vegetables.
- Cook Time: 30 minutes