Low Sodium Chicken Karahi
Experience the vibrant flavors of traditional Pakistani cuisine with this Low Sodium Chicken Karahi, a heart-healthy twist on a classic favorite. Crafted with tender boneless chicken breast, aromatic spices like turmeric, red chili powder, and ground coriander, and a rich tomato-based sauce, this dish delivers bold, authentic tastes without the added salt. The addition of yogurt creates a velvety texture, while fresh green chilies and coriander leaves bring a burst of freshness. Perfectly balanced with a hint of lemon juice, this quick and nutritious recipe is ideal for those seeking flavorful low sodium meals. Serve this wholesome chicken karahi with fluffy naan or steaming basmati rice to enjoy a guilt-free feast.
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 2 tablespoons Olive oil
- 1 large, finely sliced Onion
- 3 medium, chopped Tomatoes
- 1 tablespoon Ginger-garlic paste
- 3 sliced Green chilies
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Turmeric powder
- 0.25 cup Fresh coriander leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Yogurt
Instructions
Cut the boneless chicken into bite-sized pieces and set aside.
In a large karahi or wok, heat the olive oil over medium heat.
Add the finely sliced onion and sauté until golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and sliced green chilies. Cook for another minute until fragrant.
Add the chopped tomatoes to the karahi and cook for 5-6 minutes until they soften and the oil begins to separate.
Increase the heat to medium-high and add the chicken pieces. Cook, stirring frequently, until the chicken is lightly browned and cooked through, about 10 minutes.
Mix in the red chili powder, ground coriander, black pepper, and turmeric powder. Stir well to coat the chicken evenly with the spices.
Reduce the heat to low and add the yogurt. Stir continuously to prevent curdling. Allow it to simmer gently for 5-7 minutes, letting the flavors meld.
Squeeze in the lemon juice and garnish with fresh coriander leaves.
Serve hot with naan or steamed rice, and enjoy your low sodium chicken karahi!
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 25.2 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 287 mg | 22% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3336 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.
