Low Sodium Chicken Coconut Curry
Indulge in the vibrant flavors of this Low Sodium Chicken Coconut Curry, a heart-healthy twist on a classic comfort dish. Brimming with aromatic spices like turmeric, cumin, and paprika, this recipe delivers bold taste without the need for extra sodium. Tender chicken breast pieces are simmered in a creamy blend of unsalted diced tomatoes, rich coconut milk, and low sodium chicken stock for a luscious, savory sauce, while fresh vegetables like red bell peppers and baby spinach add pops of color and nutrition. Finished with a zesty splash of lime juice and fragrant cilantro, this easy-to-make curry comes together in just 45 minutes, making it a perfect weeknight dinner for those seeking wholesome, low-sodium meals. Pair it with steamed rice or cauliflower rice for a satisfying and flavorful experience!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 tablespoon Coconut oil
- 1 Large onion, chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 cup Unsalted diced tomatoes, canned
- 1 cup Unsweetened coconut milk
- 1 cup Low sodium chicken stock
- 1 Red bell pepper, sliced
- 2 cups Fresh baby spinach
- 1 tablespoon Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- 0.5 teaspoon Black pepper
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat the coconut oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until translucent.
Add the minced garlic and ginger, and cook for another minute, stirring frequently.
Stir in the ground turmeric, cumin, coriander, and paprika. Cook for 1 minute until the spices are fragrant.
Add the chicken breast pieces to the pan, stirring to coat them in the spice mixture, and cook until the chicken is browned on all sides, about 5 minutes.
Pour in the diced tomatoes, coconut milk, and chicken stock. Stir to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low and cook for 15 minutes until the chicken is cooked through and the flavors have melded.
Add the sliced red bell pepper and cook for another 5 minutes until tender.
Stir in the fresh spinach and cook until just wilted.
Remove from heat and stir in the cilantro, lime juice, and black pepper.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 19.3 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 708 mg | 54% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2605 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.
