Simple Low-Calorie Spiced Chicken Curry

1.Combine ground cinnamon, garam masala, turmeric, and chili powder in a small bowl and set aside.

2.Heat 1 tbsp cooking oil in a large non-stick pan over medium heat.

3.Add the chopped onion and sauté for 3-4 minutes until softened.

4.Add minced garlic and grated ginger, cook for another 1 minute until fragrant.

5.Add diced chicken pieces and cook, stirring occasionally, until lightly browned but not fully cooked, about 5 minutes.

6.Sprinkle the spice mix over the chicken and stir well to coat. Cook for 1-2 minutes to release the spice aromas.

7.Add the chopped tomatoes and chicken stock to the pan. Stir well and bring to a gentle simmer.

8.Cover and cook for 12 minutes, stirring occasionally, until chicken is cooked through.

9.Mix almond flour with a few tablespoons of the curry sauce in a small bowl until smooth to prevent lumps.

10.Stir the almond flour paste back into the curry to thicken the sauce. Simmer uncovered for 3-5 minutes while stirring.

11.Remove from heat. Stir in fat-free natural yogurt and lime juice. Season with salt to taste.

12.Garnish with fresh coriander leaves if desired. Serve hot with steamed rice or your preferred side.