Heart-Healthy Boneless Chicken Curry
Discover the comforting flavors of our Heart-Healthy Boneless Chicken Curry, a delightful blend of bold spices and nourishing ingredients designed for wellness without sacrificing taste. Perfect for those seeking a lighter meal, this curry features lean boneless, skinless chicken breast simmered in a rich yet balanced sauce made with light coconut milk, low-sodium chicken broth, and aromatic spices like curry powder, turmeric, and cumin. Fresh onion, garlic, ginger, and juicy tomatoes create a delicious base, while a sprinkle of fresh cilantro and a splash of bright lemon juice elevate the dish to perfection. Ready in under an hour, this easy-to-make curry is low in saturated fat and big on flavor, making it the ultimate guilt-free comfort food for weeknight dinners. Serve it with brown rice or quinoa for a heart-healthy pairing!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 1 large Onion
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 medium Tomatoes
- 1 cup Low-sodium chicken broth
- 0.5 cup Coconut milk (light)
- 1 tablespoon Curry powder
- 0.5 teaspoon Turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Cilantro
- 1 tablespoon Lemon juice
Instructions
Dice the boneless, skinless chicken breast into 1-inch cubes and set aside.
Finely chop the large onion, mince the garlic cloves, and grate the ginger.
Chop the tomatoes into small pieces.
In a large non-stick pan, heat the olive oil over medium heat.
Add the chopped onions to the pan and sauté for about 5 minutes until they become translucent.
Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Stir in the curry powder, turmeric, ground cumin, and ground coriander, cooking for 1 minute to release the flavors.
Add the chopped tomatoes and cook for 3 minutes until they start to break down.
Pour in the low-sodium chicken broth and stir, allowing it to come to a simmer.
Add the chicken cubes to the pan and stir well to coat them with the spice mixture.
Pour in the light coconut milk, stirring again to combine.
Season with salt and black pepper to taste.
Reduce the heat to low, cover the pan, and let the curry simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Finally, stir in the fresh lemon juice and chopped cilantro.
Serve the chicken curry hot, garnished with a bit more cilantro if desired.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 19.0 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 198 mg | 15% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2355 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
