Low Sodium Ayam Curry
Experience a flavorful twist on a classic with this Low Sodium Ayam Curry, perfect for those seeking a heart-healthy yet indulgent meal. Tender, bite-sized chicken thighs are simmered in aromatic spices like turmeric, cumin, and coriander, then combined with creamy light coconut milk to create a rich and satisfying curry. Fresh ginger, garlic, and curry leaves infuse every bite with vibrant, authentic flavors, while lime juice adds a touch of zesty brightness. This low-sodium recipe is designed to deliver bold taste without excessive salt, making it ideal for balanced diets. Quick to prepare in just 45 minutes, it's a wholesome crowd-pleaser served alongside steamed rice or flatbreads. Garnish with fresh cilantro for a finishing touch that elevates this dish into a comforting and nutritious masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Chicken thighs, boneless and skinless
- 400 ml Coconut milk, light
- 1 Onion, medium, finely chopped
- 3 Garlic cloves, minced
- 1 tbsp Ginger, fresh, grated
- 1 tsp Turmeric powder
- 1 tbsp Coriander powder
- 2 tsp Cumin powder
- 10 each Curry leaves
- 2 Green chili, sliced
- 2 Tomatoes, medium, chopped
- 1 tbsp Lime juice
- 0.5 tsp Black pepper
- 2 tbsp Cilantro, fresh, chopped
- 1 tbsp Olive oil
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic, grated ginger, and green chilies, cooking for another 2 minutes.
Add turmeric, coriander, and cumin powder, stirring well to coat the onions and release the spices' aroma.
Toss in the chopped tomatoes, curry leaves, and black pepper, cooking until the tomatoes soften, around 5 minutes.
Pour in the coconut milk and add the chicken pieces. Stir well to combine.
Bring the mixture to a gentle simmer and let it cook uncovered for about 20 minutes or until the chicken is cooked through and tender.
Stir occasionally to prevent the curry from sticking to the pan.
Once the chicken is cooked, add lime juice and adjust the seasoning with black pepper if necessary.
Garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice or low-sodium flatbreads.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 19.8 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2836 mg | 60% | |
*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.
