Heart-Healthy Spicy Chicken Curry
Elevate your dinner routine with this Heart-Healthy Spicy Chicken Curry, a flavorful and nutritious twist on a classic dish. Crafted with lean boneless chicken breast, antioxidant-packed spinach, and light coconut milk, this recipe delivers bold flavors while being kind to your heart. The aromatic blend of turmeric, cumin, coriander, garam masala, and a dash of cayenne pepper creates a perfectly spiced curry that's both warming and satisfying. Finished with a splash of lemon juice and a sprinkle of fresh cilantro, this vibrant meal pairs beautifully with brown rice or whole-grain naan. Ready in just 45 minutes, this wholesome and healthy chicken curry is perfect for busy weeknight dinners or leisurely weekend lunches.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 inch, grated fresh ginger
- 2 medium, diced tomatoes
- 1 cup low-sodium chicken broth
- 1 cup light coconut milk
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 2 cups fresh spinach
- 0.25 cup, chopped fresh cilantro
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Heat the olive oil in a large non-stick pan over medium heat.
Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down into a sauce-like texture.
Sprinkle in the turmeric, cumin, coriander, paprika, and cayenne pepper. Mix well to coat the onions and tomatoes in the spices.
Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the low-sodium chicken broth and bring to a simmer. Cover and cook for 10 minutes.
Stir in the light coconut milk and reduce the heat to low. Simmer uncovered for another 10 minutes until the sauce thickens slightly.
Add the fresh spinach and stir until wilted, about 2 minutes.
Season with salt, black pepper, and lemon juice for a bright, fresh finish.
Sprinkle the chopped cilantro on top before serving.
Serve warm with a side of brown rice or whole-grain naan for a heart-healthy meal.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1733 mg | 75% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 18.1 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 274 mg | 21% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2576 mg | 55% | |
*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.
