Low Sodium Chicken Tikka Curry
Discover the bold and vibrant flavors of this Low Sodium Chicken Tikka Curry, a heart-healthy twist on the Indian classic. Perfectly marinated chicken is infused with the aromatic blend of cumin, coriander, turmeric, garam masala, and smoked paprika, creating a rich, flavor-packed curry without added salt. Simmered in a luscious coconut milk and unsalted broth base, this dish delivers a creamy, comforting texture while keeping sodium low. Fresh ginger, garlic, and a hint of cayenne bring an irresistible depth, while a garnish of fresh cilantro adds the ultimate finishing touch. Ready in just an hour, this recipe makes it easy to enjoy a satisfying, wholesome meal that pairs beautifully with steamed rice or quinoa. Perfect for family dinners or meal prep, this curry offers a guilt-free indulgence with every bite.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.5 cup Plain low-fat yogurt
- 2 tablespoons Lemon juice
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Smoked paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 1 Medium onion, finely chopped
- 2 tablespoons Tomato paste
- 1 cup Unsalted chicken broth
- 0.5 cup Coconut milk
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Black pepper
Instructions
Cut the chicken breasts into 1-inch cubes and place them in a large mixing bowl.
In a separate bowl, combine yogurt, lemon juice, minced garlic, minced ginger, ground cumin, ground coriander, ground turmeric, smoked paprika, garam masala, and cayenne pepper. Stir until well mixed to create the marinade.
Pour the marinade over the chicken pieces, ensuring they are completely coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the tomato paste to the onions, stir, and cook for another 2 minutes.
Pour in the unsalted chicken broth and bring to a simmer.
Add the marinated chicken along with any excess marinade to the skillet. Stir well to combine and bring back to a simmer.
Let the chicken cook for 20 minutes, stirring occasionally, until cooked through and tender.
Reduce the heat to low and stir in the coconut milk. Simmer for another 5 minutes.
Adjust seasoning with freshly ground black pepper to taste.
Garnish with chopped cilantro before serving.
Serve the curry hot with your choice of low sodium accompaniments such as steamed rice or quinoa.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 534 mg | 23% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 28.0 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 469 mg | 36% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2648 mg | 56% | |
*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.
