Heart-Healthy Madras Curry
Elevate your mealtime with this aromatic *Heart-Healthy Madras Curry*, a nourishing twist on the classic South Indian-inspired dish. Featuring lean chicken breast, vibrant spices like turmeric, cumin, and coriander, and a creamy coconut milk base, this recipe delivers bold flavor while keeping your heart's health in mind. Packed with nutrient-rich ingredients such as frozen peas, fresh cilantro, and low-sodium vegetable broth, itβs a perfect balance of taste and wellness. Serve this wholesome curry over fluffy brown rice for a fiber-filled, satisfying meal in under an hour. Whether you're seeking a flavorful dinner or a healthy take on comfort food, this Madras curry is a must-try!δΌε
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 400 grams canned tomatoes
- 1 cup low-sodium vegetable broth
- 500 grams, cut into cubes boneless, skinless chicken breast
- 1 cup unsweetened coconut milk
- 1 cup frozen peas
- 0.5 cup, chopped fresh cilantro
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 cups cooked brown rice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes.
Add turmeric, coriander, cumin, and chili powder, stirring continuously for 1 minute to release the spices' aroma.
Pour in the canned tomatoes and vegetable broth, then bring the mixture to a simmer.
Add in the cubed chicken breast, ensuring it's fully submerged in the sauce.
Cover the pan and let it simmer for 20 minutes, stirring occasionally.
Add the coconut milk and frozen peas, cooking for an additional 10 minutes uncovered until the chicken is cooked through and the sauce thickens slightly.
Stir in the chopped cilantro and lemon juice, and season with salt and black pepper to taste.
Serve the curry hot over a bed of cooked brown rice.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3217 mg | 140% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 31.3 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 780 mg | 60% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2681 mg | 57% | |
*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.
