Low Sodium Chicken Korma
Indulge in the rich and aromatic flavors of *Low Sodium Chicken Korma*, a heart-healthy twist on a classic South Asian dish. This recipe combines tender, marinated chicken breast with a creamy sauce made from Greek yogurt, coconut milk, and a medley of warm, fragrant spices like cumin, coriander, turmeric, and cardamom. Ground almonds add a subtle nutty depth, while the low-sodium chicken broth ensures a healthier option without sacrificing flavor. Finished with a pop of fresh lemon juice and garnished with vibrant coriander leaves, this korma is perfect for serving with steamed rice or low-sodium naan. Ready in just under an hour, it’s an ideal dish for anyone seeking to enjoy the comforting richness of traditional korma while maintaining a low-sodium diet.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless skinless chicken breast
- 150 grams plain Greek yogurt
- 5 pieces fresh garlic cloves
- 1 inch piece fresh ginger
- 1 large onion
- 250 ml low sodium chicken broth
- 200 ml coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 50 grams whole almonds
- 2 tablespoons cooking oil
- 10 grams fresh coriander leaves
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a blender, combine the Greek yogurt, garlic, and ginger. Blend until smooth to create your marinade.
Pour the marinade over the chicken pieces, mix well, and let it marinate in the refrigerator for at least 30 minutes, preferably a few hours.
Slice the onion thinly and set aside.
In a large skillet or pot, heat the cooking oil over medium heat. Add the sliced onions, cooking until they are golden brown.
Add ground cumin, coriander, turmeric, cardamom, cinnamon, and cayenne pepper to the cooked onions. Stir well to coat the onions with the spices.
Add the marinated chicken to the skillet, stirring occasionally until the chicken starts to brown, about 5-7 minutes.
Pour in the low sodium chicken broth and coconut milk, bringing the mixture to a gentle simmer.
While the chicken simmers, grind the almonds into a coarse powder using a food processor or blender. Add these to the pot, stirring to combine.
Simmer uncovered for another 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
Season with freshly ground black pepper and lemon juice, adjusting to taste.
Garnish the korma with freshly chopped coriander leaves before serving.
Serve hot with steamed rice or low sodium naan.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 394 mg | 132% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 32.4 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2839 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.
