Low Sodium Chicken Madras Curry
Savor the bold flavors of this *Low Sodium Chicken Madras Curry*, a heart-healthy twist on the traditional Indian dish. Crafted with tender, bite-sized pieces of chicken simmered in a rich, aromatic sauce of warm spices like turmeric, coriander, and cumin, this recipe is bursting with flavor while being mindful of sodium levels. A touch of coconut milk provides creamy balance, while fresh lime juice and cilantro add a zesty, herbaceous finish. With just 15 minutes of prep and a vibrant blend of healthy ingredients, this curry is perfect for anyone seeking a satisfying, lower-sodium meal. Serve it over steamed rice or pair it with low-sodium naan bread for a wholesome, comforting dinner. Perfect for a weeknight or casual entertaining, this low-sodium recipe proves you don’t have to sacrifice taste for health!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- 1 cup unsalted chicken stock
- 1 cup coconut milk
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.5 teaspoon black pepper, freshly ground
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and ginger to the pot, cooking for another 2 minutes until fragrant.
Stir in the ground coriander, cumin, turmeric, paprika, and chili powder, stirring continuously to toast the spices for 1 minute.
Add the tomato paste and mix well, then gradually pour in the unsalted chicken stock.
Bring the mixture to a simmer then add the chicken pieces, ensuring they are coated with the sauce.
Cover the pot and let the chicken cook for 15 minutes, stirring occasionally.
After 15 minutes, add the coconut milk and stir to combine. Let it simmer uncovered for another 20 minutes or until the chicken is cooked through and the sauce has thickened.
Stir in the lime juice and season with freshly ground black pepper.
Garnish with chopped cilantro before serving.
Serve hot with steamed rice or low-sodium naan bread.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 29.1 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2460 mg | 52% | |
*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.
