Curry is the favourite food of many Malaysians. If you love curry but are afraid of getting fat, you may choose to eat yoghurt tomato curry chicken breast. This chicken curry is very special as it uses tomato as the base, and also uses Greek yoghurt instead of coconut milk. This perfect combination immediately reduces the calories of the dish. 

Ingredients: 460g chicken breast, 2 tomatoes, 2 spoons of Greek yoghurt, 4g curry powder, 2g cumin powder, 2g turmeric powder, 2g chilli powder, half of an onion, 1 ginger, 1 garlic clove, 3 bay leaves, 1 cinnamon strips, tomato sauce, black pepper, salt

Steps:

1. After washing the chicken breast, use a knife to make a few cuts on its surface. Then, add black pepper, salt and turmeric powder to marinate it for half an hour.

2. Finely chop onion, ginger and garlic for later use. After the tomatoes are washed, cut them into pellets for later use.

3. Pour the oil into the pot and fry the chicken breast over low heat until its surface turns golden brown. Set it aside for later use.

4. Put the bay leaves and cinnamon in a pot and fry for a while. Then, add onion, ginger and garlic and fry them until fragrant.

5. Add tomato, curry powder, cumin powder, chilli powder and tomato sauce and fry them until the tomatoes become soft.

6. Put the chicken breast in and then pour in water until the chicken breast is fully covered. Remember to cover the pot and simmer for 30 minutes on low heat.

7. Before serving, add some salt and two spoons of Greek yoghurt to the curry and mix well.

If you have time and want to keep your diet plan, then you may try to make this yoghurt tomato curry chicken breast.