Low Sodium Classic Indian Chicken Curry
Discover the irresistibly flavorful world of Indian cuisine with this Low Sodium Classic Chicken Curry, perfect for health-conscious food lovers seeking bold, authentic flavors without the excess salt. Marinated chicken thighs are infused with a tangy blend of yogurt, ginger-garlic paste, and warming spices like turmeric, cumin, and garam masala, creating a depth of flavor that's absolutely mouthwatering. Sautéed onions, ripe tomatoes, and vibrant green chilies form the heart of a rich, aromatic curry sauce that's both satisfying and guilt-free. Simmered to perfection, this dish pairs beautifully with brown rice or whole wheat naan, making it a wholesome, nourishing meal. Ready in just 60 minutes, this low-sodium recipe is proof that you don't need to sacrifice taste for health!
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 120 ml plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 3 tablespoons olive oil
- 2 large onions, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 10 grams fresh cilantro, chopped
- 200 ml water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a bowl, mix plain yogurt, ginger-garlic paste, turmeric powder, and red chili powder to create a marinade.
Add the chicken pieces to the marinade, mix well, and let it rest for at least 15 minutes.
Heat olive oil in a large pan over medium heat. Add the chopped onions and sauté until they become golden brown.
Add chopped tomatoes and green chilies to the pan, cooking until the tomatoes break down and oil starts to separate.
Stir in coriander powder, cumin powder, and garam masala, cooking the spices for 2-3 minutes to release their aromas.
Add the marinated chicken to the pan and cook on high heat for about 5 minutes until the chicken is no longer pink.
Pour in water to create a curry sauce, lower the heat, cover the pan, and let it simmer for about 20 minutes, stirring occasionally.
Remove the lid and cook for another 5 minutes to thicken the sauce to your desired consistency.
Garnish with chopped fresh cilantro before serving.
Serve with brown rice or whole wheat naan for a complete meal.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 33.5 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 500 mg | 38% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3070 mg | 65% | |
*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.
