Low Sodium Chicken Sukha
Experience the vibrant flavors of Low Sodium Chicken Sukha, a health-conscious twist on the classic Indian dry chicken masala. Packed with tender, bite-sized pieces of boneless chicken breast, this recipe is skillfully spiced with turmeric, coriander, and garam masala, creating a fragrant and satisfying dish without excess salt. Fresh ingredients like garlic, ginger, green chilies, and ripe tomatoes deliver a burst of natural flavor, while a finishing touch of lemon juice and chopped cilantro adds brightness and freshness. Perfectly simmered to achieve its signature "sukha" texture, this low sodium chicken dish is a wholesome yet indulgent choice that pairs beautifully with basmati rice or whole wheat chapati. Ready in just 45 minutes, it’s ideal for busy weeknights when you want a delicious, healthy, and aromatic meal that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 2 tablespoons Olive oil
- 1 large, finely chopped Onion
- 4 finely minced Garlic cloves
- 1 inch piece, finely grated Ginger
- 2 finely chopped Green chili
- 1 large, chopped Tomato
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
- 100 milliliters Water
Instructions
Cut the boneless chicken breast into small bite-sized cubes and set aside.
Heat the olive oil in a large pan over medium heat. Once hot, add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic, grated ginger, and chopped green chili to the pan. Stir and cook for an additional 2 minutes until the raw aroma disappears.
Stir in the chopped tomato and cook until it softens and releases its juices, about 3-4 minutes.
Lower the heat and add the coriander powder, turmeric powder, and red chili powder. Stir well to incorporate the spices into the tomato mixture.
Add the chicken pieces to the pan. Stir to coat the chicken well with the spice mixture.
Pour in water and increase the heat to bring the mixture to a gentle simmer. Cover and cook the chicken, stirring occasionally, for 15-20 minutes until it's cooked through and tender.
Once the chicken is cooked, uncover and let any remaining liquid evaporate, stirring occasionally. The dish should be dry, or 'sukha', with the chicken well-coated in spices.
Sprinkle garam masala and chopped fresh cilantro over the chicken and mix.
Finish with a squeeze of lemon juice over the top just before serving.
Serve hot with a side of plain basmati rice or whole wheat chapati for a complete meal.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 26.7 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2433 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.
