Low Sodium Classic Chicken Curry
Discover the rich, aromatic flavors of this Low Sodium Classic Chicken Curry, a healthier twist on a beloved comfort food. Perfectly tender chicken thighs are simmered in a fragrant blend of coriander, cumin, turmeric, and garam masala, creating a robust and satisfying curry without relying on excess salt. Fresh garlic, ginger, and ripe tomatoes form the flavorful base, while coconut milk adds a creamy, luscious finish. Balanced with low sodium chicken broth, this dish is ideal for those mindful of their sodium intake without compromising on taste. Topped with fresh cilantro and served with zesty lime wedges, this 40-minute curry is a perfect pairing for steamed rice or warm naan. Easy to prepare, family-friendly, and irresistibly savory—this recipe proves delicious can be nutritious!
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Recipe Information
Ingredients
- 600 grams Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, freshly grated
- 400 grams Tomatoes, chopped
- 1 cup Low sodium chicken broth
- 1 cup Coconut milk
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (optional)
- 2 tablespoons Fresh cilantro, chopped for garnish
- 0.5 teaspoon Black pepper, freshly ground
- 4 Lime wedges, for serving
Instructions
Cut chicken thighs into bite-sized pieces. Set aside.
Heat olive oil in a large pan over medium heat.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger and cook for an additional 2 minutes until fragrant.
Add coriander powder, cumin powder, turmeric powder, garam masala, and optional red chili powder. Stir continuously for another minute to toast the spices.
Add chopped tomatoes to the pan and cook until they break down and the mixture turns into a thick paste, about 5-7 minutes.
Pour in the low sodium chicken broth and bring to a simmer.
Add the chicken pieces to the pan, coating them well with the sauce.
Simmer on low heat for 20 minutes, stirring occasionally until the chicken is cooked through.
Pour in coconut milk, stir well, and allow to simmer for another 5 minutes.
Season with freshly ground black pepper to taste.
Garnish with fresh cilantro before serving.
Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 34.9 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 284 mg | 22% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3351 mg | 71% | |
*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.
