Low Sodium Chicken Curry with Vegetables
Discover the vibrant flavors of this **Low Sodium Chicken Curry with Vegetables**, a heart-healthy twist on a classic favorite! Packed with tender chicken, vibrant vegetables like carrots, bell peppers, and green beans, and infused with a rich blend of curry powder, turmeric, cumin, and cayenne, this recipe delivers bold taste without relying on added salt. A creamy base of unsweetened coconut milk and juicy no-salt-added diced tomatoes creates the perfect balance of indulgence and nutrition, making this dish ideal for those watching their sodium intake. Fresh ginger, garlic, and lime juice elevate the aroma and brighten the flavors, while a sprinkle of fresh cilantro adds the perfect finishing touch. Ready in just 45 minutes, this wholesome curry is perfect served alongside fluffy rice or warm naan bread for a satisfying, low-sodium meal the whole family will adore.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 14.5 ounces canned no-salt-added diced tomatoes
- 1 cup unsweetened coconut milk
- 2 large, sliced carrots
- 1 cut into strips bell pepper
- 1 cup, trimmed green beans
- 0.5 cup, chopped fresh cilantro
- 1 juiced lime
- 0.5 teaspoon black pepper
Instructions
Trim any excess fat from the chicken breasts and cut them into bite-sized pieces.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion to the pot and sauté for about 3 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional minute.
Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes.
Sprinkle in the curry powder, turmeric, cumin, and cayenne pepper, stirring to coat the chicken evenly with the spices.
Add the canned diced tomatoes and coconut milk, bringing the mixture to a gentle simmer.
Stir in the sliced carrots, bell pepper strips, and green beans.
Cover and cook the curry for 15 to 20 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked through.
Remove the pot from heat and add the juice of one lime and black pepper, stirring well.
Garnish with chopped fresh cilantro before serving.
Serve hot alongside steamed rice or warm naan bread, if desired.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4827 mg | 210% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 35.7 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 785 mg | 60% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3354 mg | 71% | |
*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.
