Low Sodium Boneless Chicken Curry
Savor the delightful flavors of this Low Sodium Boneless Chicken Curry, a heart-smart twist on a classic comfort dish. Made with tender chunks of chicken simmered in a rich and creamy coconut curry sauce, this recipe is bursting with aromatic spices like turmeric, cumin, and coriander, all carefully balanced without the need for excessive salt. The addition of fresh ginger, garlic, and a pop of acidity from lime juice adds layers of flavor, while red bell peppers provide a subtle sweetness and vibrant color. Perfect for those watching their sodium intake, this curry is cooked in low sodium chicken broth, ensuring a wholesome yet indulgent dish. Ready in just under an hour, it’s an easy and healthy choice for a satisfying weeknight dinner. Serve it over steaming rice or scoop it up with warm flatbread for a meal that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 pound boneless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 cup low sodium chicken broth
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon freshly ground black pepper
- 1 medium red bell pepper, sliced
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
Cut the boneless chicken breasts into bite-sized cubes and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet, sauté for an additional 2 minutes until fragrant.
Stir in the tomato paste, curry powder, ground cumin, ground coriander, turmeric, and black pepper. Cook the spices for 1-2 minutes to enhance their flavors.
Add the cubed chicken to the skillet, stirring well to coat the chicken with the spice mixture. Cook for about 5 minutes until the chicken is lightly browned on all sides.
Pour in the low sodium chicken broth and bring the mixture to a gentle simmer. Cover the skillet and let it cook for 15 minutes, allowing the chicken to cook through.
Add the coconut milk and sliced red bell pepper to the skillet, stirring to combine. Continue to cook uncovered for an additional 10 minutes, until the sauce thickens slightly and the bell pepper is tender.
Remove the skillet from the heat and stir in the chopped cilantro and fresh lime juice.
Serve the chicken curry hot over cooked rice or with flatbread, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3020 mg | 131% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 32.2 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 228 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2658 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.
