Low Sodium Chicken Vindaloo
Discover the bold, aromatic flavors of Indian cuisine with this Low Sodium Chicken Vindaloo, a heart-healthy twist on the classic favorite. Marinated in a fragrant spice paste made with turmeric, cumin, coriander, and a hint of cayenne, tender chicken thighs are slow-simmered with sautéed onions, mustard seeds, and a touch of vinegar for a perfectly balanced tangy-spicy finish. With no added salt, this dish relies on its vibrant blend of seasonings to pack a punch, making it ideal for those watching their sodium intake without sacrificing flavor. Serve it with fluffy basmati rice or warm naan to soak up the rich, thick sauce, and don’t forget the fresh cilantro garnish for a pop of color and freshness. Ready in about 90 minutes, this easy yet authentic recipe is perfect for a satisfying weeknight dinner or a special occasion.
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Recipe Information
Ingredients
- 750 grams boneless, skinless chicken thighs
- 4 tablespoons white vinegar
- 2 tablespoons olive oil
- 6 large garlic cloves
- 1.5 tablespoons fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon mustard seeds
- 1 large yellow onion
- 2 tablespoons fresh cilantro
- 200 milliliters water
- 1 bay leaf
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a blender, combine the white vinegar, garlic cloves, fresh ginger, ground turmeric, ground cumin, ground coriander, ground cinnamon, ground cayenne pepper, ground black pepper, and paprika to make a spice paste.
In a large bowl, mix the chicken pieces with the spice paste, ensuring each piece is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the mustard seeds and sauté until they begin to pop.
Add the chopped onion and sauté until golden brown.
Add the marinated chicken along with all of the marinade to the pot, stirring frequently until the chicken is browned on all sides.
Add the bay leaf and water to the pot, stirring to mix well.
Cover the pot, reduce the heat to low, and simmer for 45-50 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Remove from heat, discard the bay leaf, and taste. Adjust the spices to your liking if necessary.
Garnish with fresh cilantro before serving hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 938 mg | 312% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.3 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2520 mg | 54% | |
*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.
