40+ Must-Try Sunday Diabetic Chicken Curry Recipes for Every Taste

Sunday meals are often a time for family gatherings and comforting, flavorful dishes.

However, for those managing diabetes, it’s essential to find recipes that are both delicious and diabetes-friendly.

If you love curry and want to enjoy a hearty, satisfying dish without worrying about blood sugar levels, you’re in the right place!

Chicken curry is not only versatile and easy to make but also offers the perfect balance of protein, flavor, and nutrition.

In this blog, we’ve curated 40+ diabetic-friendly chicken curry recipes that will make your Sundays a breeze.

Each recipe is low in carbohydrates, packed with lean protein, and made with fresh, wholesome ingredients that support a healthy lifestyle.

Whether you prefer a mild coconut curry, a spicy tomato-based curry, or a creamy spinach curry, we’ve got something for everyone.

These recipes are not only great for Sundays but can be enjoyed throughout the week.

40+ Must-Try Sunday Diabetic Chicken Curry Recipes for Every Taste

By incorporating these 40+ Sunday Diabetic Chicken Curry Recipes into your meal rotation, you can enjoy flavorful and satisfying dishes without compromising your health.

These recipes are carefully designed to provide all the rich, aromatic flavors of traditional chicken curry while being mindful of your dietary needs.

From low-carb options to recipes filled with nutrient-rich vegetables and healthy fats, these chicken curries are perfect for anyone looking to manage their blood sugar levels without sacrificing taste.

So, why not make this Sunday a celebration of health and flavor with these amazing diabetic-friendly chicken curry recipes?

Coconut Cream Chicken Curry

This Coconut Cream Chicken Curry is a creamy and aromatic dish that combines tender chicken with a luscious coconut base, infused with warming spices. Perfect for a comforting Sunday lunch or dinner, this recipe is low in carbohydrates and uses unsweetened coconut milk to ensure it fits a diabetic-friendly diet. The subtle sweetness of the coconut pairs beautifully with the spices, making it an irresistible choice for a hearty family meal.

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs, cubed
• 1 cup unsweetened coconut milk
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• ½ teaspoon paprika
• 1 small cinnamon stick
• 1 small green chili (optional), finely chopped
• 1 cup spinach leaves
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the cinnamon stick and sauté for 30 seconds until fragrant.
2. Add the chopped onion and cook until golden brown. Stir in garlic, ginger, and green chili. Cook for another minute.
3. Add turmeric, cumin, coriander, and paprika. Stir well to coat the onion mixture with the spices.
4. Add the cubed chicken and cook until lightly browned on all sides.
5. Pour in the coconut milk, reduce heat to a simmer, and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
6. Toss in the spinach leaves and cook until wilted. Season with salt to taste.
7. Garnish with fresh cilantro and serve warm.

Coconut Cream Chicken Curry offers a delightful balance of creaminess and spice, making it a must-have on your Sunday menu. Its low-carb ingredients ensure a diabetic-friendly dish without compromising on flavor. Pair it with cauliflower rice or a fresh salad for a complete meal.

Spicy Tomato Chicken Curry

For those who enjoy a bit of heat, this Spicy Tomato Chicken Curry delivers bold flavors with a tangy tomato base and aromatic spices. This diabetic-friendly recipe uses fresh tomatoes and low-glycemic ingredients to maintain blood sugar levels while offering a burst of flavor. It’s the perfect dish for a Sunday meal that excites the taste buds.

Ingredients:

• 1 lb (450g) skinless chicken breast, cut into chunks
• 3 medium tomatoes, blended into a puree
• 1 medium onion, finely diced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• ½ teaspoon turmeric powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 cup water or low-sodium chicken stock
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Sauté the onion until soft and translucent.
2. Add garlic and ginger, cooking for another minute. Stir in turmeric, cumin, coriander, and chili powder.
3. Add the chicken chunks and cook until lightly browned.
4. Pour in the tomato puree and water or stock. Stir well to combine.
5. Simmer on low heat for 20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
6. Season with garam masala, salt, and pepper. Garnish with fresh parsley before serving.

This Spicy Tomato Chicken Curry is a flavor-packed dish that’s both nutritious and diabetic-friendly. The use of fresh tomatoes ensures a natural tanginess without added sugars. Serve it with steamed vegetables or a low-carb flatbread for a wholesome meal.

Herb-Infused Lemon Chicken Curry

Bright and zesty, this Herb-Infused Lemon Chicken Curry brings a refreshing twist to traditional curries. The use of lemon juice and fresh herbs creates a light yet flavorful dish perfect for a sunny Sunday afternoon. With its low-carb profile and anti-inflammatory ingredients, it’s a great addition to a diabetic-friendly meal plan.

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs, sliced
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 cup low-sodium chicken broth
• Fresh basil or parsley for garnish
• Salt and pepper to taste

Instructions:

1. Marinate the chicken with lemon juice, turmeric, and a pinch of salt for 15 minutes.
2. Heat olive oil in a skillet over medium heat. Sauté the onion until golden. Add garlic and cook for another minute.
3. Stir in cumin, thyme, and oregano. Cook for 30 seconds to release the flavors.
4. Add the marinated chicken and cook until lightly browned on all sides.
5. Pour in the chicken broth and simmer for 20 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
6. Season with salt and pepper. Garnish with fresh basil or parsley before serving.

Herb-Infused Lemon Chicken Curry is a light and flavorful dish that highlights the freshness of herbs and the zestiness of lemon. Perfect for a relaxing Sunday meal, it pairs wonderfully with roasted vegetables or a fresh green salad.

Creamy Spinach and Chicken Curry

This Creamy Spinach and Chicken Curry is a rich and comforting dish, featuring tender chicken simmered in a creamy sauce with fresh spinach. It’s perfect for a Sunday lunch, combining the nutritional benefits of spinach with the richness of coconut cream and the warmth of spices. This recipe is designed to be low in carbohydrates, making it suitable for those managing their blood sugar levels while still enjoying a hearty meal.

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs, cut into chunks
• 1 cup coconut cream
• 2 cups fresh spinach leaves
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• ½ teaspoon cumin
• ½ teaspoon coriander
• 1 tablespoon olive oil
• 1 cup low-sodium chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Add garlic and ginger, cooking for 1-2 minutes until fragrant. Stir in turmeric, cumin, coriander, and garam masala.
3. Add the chicken chunks and cook until browned on all sides.
4. Pour in the coconut cream and chicken broth. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked through and the sauce thickens.
5. Stir in the fresh spinach leaves and cook until wilted. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve warm.

Creamy Spinach and Chicken Curry provides a satisfying and nutritious meal with its rich flavor profile and the added health benefits of spinach. The creamy coconut base offers a smooth texture, while the array of spices creates a delightful depth of flavor. This recipe pairs wonderfully with a side of cauliflower rice or steamed vegetables.

Tomato and Basil Chicken Curry

This Tomato and Basil Chicken Curry offers a light and refreshing take on the traditional curry, combining juicy tomatoes with aromatic basil. It’s a flavorful yet simple dish perfect for a Sunday meal. The ingredients are low in sugar, making it a great option for those looking to control their blood sugar while still enjoying a delicious, comforting meal.

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts, sliced
• 2 cups fresh tomatoes, pureed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• ½ teaspoon ground cumin
• 1 teaspoon chili powder (optional)
• Salt and pepper to taste
• 1 cup low-sodium chicken stock
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until softened.
2. Stir in garlic and cook for another minute. Add the cumin, chili powder (if using), and dried basil, cooking for 1 minute to release the flavors.
3. Add the chicken slices and cook until lightly browned on all sides.
4. Pour in the pureed tomatoes and chicken stock. Stir well and bring to a simmer.
5. Cook for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
6. Season with salt and pepper, and garnish with fresh basil leaves before serving.

Tomato and Basil Chicken Curry is a vibrant and fresh dish that combines the sweetness of tomatoes with the fragrant notes of basil. This low-sugar recipe offers a satisfying balance of flavors, making it an excellent choice for a healthy Sunday dinner. Pair it with a side of roasted vegetables or a simple green salad for a complete meal.

Methi (Fenugreek) Chicken Curry

This Methi (Fenugreek) Chicken Curry is a unique and aromatic dish that features the slightly bitter yet nutritious fenugreek leaves. Fenugreek is known for its health benefits, including its ability to help regulate blood sugar levels, making this curry an excellent choice for those with diabetes. The mild, earthy flavor of the fenugreek complements the tender chicken perfectly, creating a flavorful and balanced curry.

Ingredients:

• 1 lb (450g) chicken breast or thighs, boneless and skinless, cubed
• 1 cup fresh fenugreek (methi) leaves, washed and chopped
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons olive oil
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon garam masala
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 cup low-sodium chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until golden brown.
2. Add the garlic and ginger, sautéing for another minute. Stir in turmeric, cumin, coriander, and garam masala.
3. Add the chicken pieces and cook until lightly browned.
4. Pour in the pureed tomatoes and chicken broth. Stir well and bring to a simmer.
5. Cook for 20 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
6. Add the chopped fenugreek leaves and cook for another 5 minutes until wilted. Season with salt and pepper.
7. Garnish with fresh cilantro and serve.

Methi Chicken Curry offers a distinct and flavorful twist to your Sunday meals, packed with the health benefits of fenugreek. This recipe is diabetic-friendly, thanks to its use of fresh, natural ingredients. The slightly bitter fenugreek leaves pair wonderfully with the savory chicken and spices, creating a dish that’s both healthy and indulgent. Serve it with a side of cauliflower rice or a leafy green salad for a complete meal.

Ginger-Garlic Chicken Curry

This Ginger-Garlic Chicken Curry is a simple yet aromatic dish that blends the sharpness of ginger with the richness of garlic. Perfect for a Sunday dinner, this recipe is easy to prepare, low in carbs, and bursting with flavor. The anti-inflammatory properties of ginger make this curry not only tasty but also beneficial for managing blood sugar levels. The chicken absorbs all the flavors, making it an irresistible meal for your family.

Ingredients:

• 1 lb (450g) chicken thighs, boneless and skinless, cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder (optional for heat)
• 1 cup low-sodium chicken broth
• 1 cup diced tomatoes (fresh or canned, no sugar added)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent.
2. Add the minced garlic and grated ginger, sautéing for 2 minutes until fragrant.
3. Stir in the turmeric, cumin, coriander, and chili powder (if using). Let the spices bloom for 1 minute.
4. Add the chicken chunks and cook until lightly browned on all sides.
5. Pour in the diced tomatoes and chicken broth. Stir well to combine.
6. Reduce heat to low and simmer for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
7. Season with salt and pepper, and garnish with fresh cilantro. Serve hot.

Ginger-Garlic Chicken Curry is a wonderfully aromatic dish that combines the warming qualities of ginger and garlic with the heartiness of chicken. This low-carb curry is not only flavorful but also promotes good digestion and can help in controlling blood sugar levels. Serve it with cauliflower rice or steamed vegetables for a complete, healthy meal that will satisfy everyone.

Mustard and Curry Leaf Chicken Curry

Mustard and Curry Leaf Chicken Curry is a fragrant and tangy dish that brings the bold flavors of mustard seeds and fresh curry leaves together with tender chicken. The dish is infused with rich spices and has a delightful hint of acidity, making it perfect for a light yet satisfying Sunday meal. This curry is low in carbs, making it a great choice for individuals managing their diabetes.

Ingredients:

• 1 lb (450g) chicken breast, cubed
• 2 tablespoons mustard oil (or olive oil)
• 1 medium onion, chopped
• 1 teaspoon mustard seeds
• 10-12 fresh curry leaves
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup low-sodium chicken stock
• 1 tablespoon apple cider vinegar (for tang)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat mustard oil in a large pan over medium heat. Add mustard seeds and cook until they start to pop.
2. Add the curry leaves and chopped onion, sautéing until the onion is soft and golden.
3. Stir in turmeric, cumin, coriander, and chili powder. Cook for 1-2 minutes to release the spices’ aromas.
4. Add the chicken cubes and cook until they are browned on all sides.
5. Pour in the chicken stock and apple cider vinegar, bringing the mixture to a simmer.
6. Cook for 20 minutes, or until the chicken is fully cooked and the sauce has thickened.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Mustard and Curry Leaf Chicken Curry is a flavorful, tangy dish that is light on the carbs but rich in bold flavors. The mustard oil adds a unique depth, while the curry leaves enhance the aroma. This is an excellent choice for a diabetic-friendly Sunday curry that pairs well with a side of sautéed greens or cauliflower rice.

Zesty Lemon-Turmeric Chicken Curry

Zesty Lemon-Turmeric Chicken Curry is a refreshing and healthful option for those seeking a lighter, tangy curry. With the antioxidant-rich properties of turmeric and the bright citrus notes from lemon, this curry is perfect for a Sunday meal that promotes good health while being kind to your blood sugar. The combination of ingredients makes it both a flavorful and healing dish, especially with its low-carb ingredients.

Ingredients:

• 1 lb (450g) chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 lemon (zested and juiced)
• 1 cup low-sodium chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened.
2. Stir in the garlic, ginger, turmeric, cumin, coriander, and paprika. Cook for 1-2 minutes, allowing the spices to release their aromas.
3. Add the cubed chicken and cook until browned on all sides.
4. Pour in the chicken broth and lemon juice, stirring to combine. Bring to a simmer.
5. Cook for 20 minutes, or until the chicken is cooked through and the sauce thickens.
6. Season with salt and pepper to taste, and stir in the lemon zest.
7. Garnish with fresh parsley before serving.

Zesty Lemon-Turmeric Chicken Curry offers a tangy and flavorful option that is both refreshing and healthy. The lemon adds a bright zing, while turmeric provides anti-inflammatory benefits, making it a great addition to your diabetic-friendly meal plan. This curry pairs perfectly with steamed vegetables or a low-carb side to complete the meal.

Coconut and Lime Chicken Curry

Coconut and Lime Chicken Curry is a tropical-inspired dish that blends creamy coconut milk with the tangy zest of lime, creating a refreshing and comforting meal. This curry is perfect for a Sunday gathering, combining a mild sweetness with the richness of coconut and the acidity of lime. It’s low in carbs and designed to support healthy blood sugar levels, while still providing a satisfying depth of flavor.

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs, cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (optional)
• 1 cup light coconut milk
• Juice and zest of 1 lime
• 1 cup low-sodium chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and golden.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the turmeric, cumin, and chili powder (if using), cooking for 1 minute to bloom the spices.
4. Add the chicken pieces and cook until browned on all sides.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
6. Cook for 20 minutes, until the chicken is fully cooked and the sauce thickens.
7. Stir in the lime juice and zest, and season with salt and pepper to taste.
8. Garnish with fresh cilantro and serve.

Coconut and Lime Chicken Curry offers a beautiful balance of tropical flavors, with the smoothness of coconut milk and the bright acidity of lime. This dish is perfect for a Sunday meal when you want something flavorful yet light and healthy. The low-carb ingredients make it suitable for anyone managing their blood sugar, and pairing it with steamed cauliflower rice or roasted vegetables enhances its nutritional value.

Spicy Tomato and Bell Pepper Chicken Curry

This Spicy Tomato and Bell Pepper Chicken Curry is a flavorful, slightly tangy dish that combines the sweetness of bell peppers with the deep, savory taste of tomatoes and spices. The natural sugars in the vegetables and the robust spices create a well-balanced curry that’s diabetic-friendly and full of vitamins. This dish is ideal for a Sunday dinner that is both satisfying and easy to make.

Ingredients:

• 1 lb (450g) chicken breasts, cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 bell peppers (red and green), chopped
• 2 tomatoes, pureed
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder (adjust to heat preference)
• 1 cup low-sodium chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and golden brown.
2. Add the garlic and ginger, sautéing for another minute until fragrant.
3. Stir in cumin, coriander, and chili powder, cooking for 1 minute to release the spices’ aromas.
4. Add the chicken chunks and cook until lightly browned.
5. Add the chopped bell peppers and pureed tomatoes. Stir to combine.
6. Pour in the chicken broth and bring to a simmer.
7. Cook for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season with salt and pepper, and garnish with fresh cilantro before serving.

Spicy Tomato and Bell Pepper Chicken Curry is a zesty, heartwarming dish that’s perfect for those looking for a diabetic-friendly curry with a little extra spice. The combination of sweet bell peppers and savory tomatoes makes it naturally low in sugar while providing a satisfying depth of flavor. This curry pairs wonderfully with a side of cauliflower rice or steamed broccoli, making it a healthy and fulfilling meal for any Sunday.

Herbed Chicken Curry with Yogurt

Herbed Chicken Curry with Yogurt is a creamy, aromatic dish that incorporates fresh herbs like cilantro and mint, along with the tang of plain yogurt. This recipe is lower in carbs and packed with fresh ingredients, creating a flavorful curry that’s not overly heavy but still incredibly satisfying. The yogurt helps tenderize the chicken and adds a creamy texture, making it a great choice for a light yet flavorful Sunday meal.

Ingredients:

• 1 lb (450g) chicken thighs, boneless and skinless, cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 cup plain Greek yogurt (unsweetened)
• 1 cup low-sodium chicken broth
• Fresh cilantro and mint leaves for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
2. Add garlic, cooking for another minute until fragrant. Stir in the turmeric, cumin, coriander, and garam masala, cooking for 1-2 minutes.
3. Add the chicken chunks and cook until browned on all sides.
4. Stir in the chicken broth and bring to a simmer.
5. Reduce heat and stir in the Greek yogurt. Simmer for 15-20 minutes, until the chicken is fully cooked and the sauce thickens.
6. Season with salt and pepper, then garnish with fresh cilantro and mint before serving.

Herbed Chicken Curry with Yogurt is a deliciously light and tangy dish that combines the richness of yogurt with fresh herbs for an aromatic experience. This curry is ideal for those managing their blood sugar, as it’s full of healthy, fresh ingredients while being low in carbs. The dish pairs perfectly with a side of sautéed greens or cauliflower rice for a complete meal.

Lemon and Garlic Chicken Curry

Lemon and Garlic Chicken Curry is a zesty and fragrant dish that combines the tanginess of lemon with the robust flavor of garlic. This recipe uses a light yet flavorful base, perfect for a Sunday meal that feels both fresh and satisfying. The lemon adds a refreshing twist, while the garlic enhances the savory profile of the curry. It’s low in carbohydrates and high in flavor, making it a great choice for anyone managing diabetes.

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts, cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground paprika
• 1/2 teaspoon chili powder (optional)
• 1 cup low-sodium chicken broth
• 1/2 cup plain Greek yogurt (unsweetened)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and golden brown.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in cumin, turmeric, paprika, and chili powder (if using), cooking for 1 minute to bloom the spices.
4. Add the chicken pieces and cook until browned on all sides.
5. Pour in the chicken broth and bring to a simmer.
6. Reduce the heat and stir in the lemon juice and zest, cooking for an additional 10-15 minutes until the chicken is cooked through and the sauce thickens slightly.
7. Stir in the Greek yogurt and cook for another 2-3 minutes to combine.
8. Season with salt and pepper, and garnish with fresh parsley or cilantro before serving.

Lemon and Garlic Chicken Curry brings a refreshing twist to your typical curry with the tang of lemon and the boldness of garlic. The Greek yogurt adds creaminess without the heaviness, making it a lighter option for those looking to manage their blood sugar levels. This curry pairs well with a side of roasted vegetables or cauliflower rice, offering a satisfying and healthy meal for a Sunday dinner.

Tomato and Basil Chicken Curry

Tomato and Basil Chicken Curry is a vibrant, herb-filled dish that combines the rich flavor of tomatoes with the aromatic notes of fresh basil. The tomatoes provide a natural sweetness, while the basil adds a fragrant, herbal element that lifts the curry. This recipe is low in carbs, making it perfect for anyone looking for a diabetic-friendly curry that doesn’t sacrifice flavor. It’s a great dish for a light yet satisfying Sunday meal.

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs, cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large tomatoes, chopped
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 cup low-sodium chicken broth
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and golden.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in cumin, coriander, and oregano, cooking for 1-2 minutes to release the spices’ aromas.
4. Add the chicken chunks and cook until lightly browned on all sides.
5. Stir in the chopped tomatoes and chicken broth, and bring to a simmer.
6. Reduce the heat and let the curry simmer for 20-25 minutes, or until the chicken is fully cooked and the sauce thickens.
7. Stir in the fresh basil and season with salt and pepper to taste.
8. Garnish with fresh basil leaves and serve.

Tomato and Basil Chicken Curry is a light and aromatic dish, perfect for a Sunday dinner. The combination of fresh tomatoes and basil creates a naturally sweet and savory curry, with fresh herbs enhancing the flavor. The low-carb ingredients make it an excellent choice for diabetic meal planning, and it pairs wonderfully with a side of steamed greens or cauliflower rice for a well-rounded, healthy meal.

Spinach and Coconut Chicken Curry

Spinach and Coconut Chicken Curry is a creamy and nutritious dish that combines the richness of coconut milk with the earthy flavor of spinach. The spinach adds a boost of vitamins and minerals, while the coconut milk creates a smooth, velvety texture. This curry is diabetic-friendly, offering a low-carb, nutrient-packed option for a Sunday meal. It’s full of flavor yet light enough to be enjoyed as a healthy family dinner.

Ingredients:

• 1 lb (450g) chicken breasts or thighs, boneless and skinless, cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 cup light coconut milk
• 4 cups fresh spinach leaves, chopped
• 1 cup low-sodium chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
2. Add the minced garlic and grated ginger, sautéing for another 1-2 minutes until fragrant.
3. Stir in cumin, coriander, and turmeric, cooking for 1 minute to release the spices’ aromas.
4. Add the chicken chunks and cook until browned on all sides.
5. Pour in the chicken broth and coconut milk, stirring to combine. Bring to a simmer.
6. Add the chopped spinach leaves, stirring them into the sauce. Let the curry simmer for 15-20 minutes, until the chicken is cooked through and the spinach is wilted.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

Spinach and Coconut Chicken Curry is a rich, comforting dish that brings together the creaminess of coconut milk with the goodness of spinach. This curry is packed with nutrients while keeping carbs low, making it a great choice for a diabetic-friendly Sunday dinner. It pairs wonderfully with cauliflower rice or steamed vegetables for a complete and healthy meal that’s both satisfying and delicious.

Note: More recipes are coming soon!