Low Sodium Coconut Chicken Curry
Savor the rich, creamy flavors of this Low Sodium Coconut Chicken Curry, a heart-healthy twist on the classic comfort dish. With tender bites of chicken infused in a fragrant blend of curry powder, cumin, turmeric, and fresh ginger, this recipe delivers big flavor without the excess sodium. Simmered in luscious coconut milk and unsalted chicken broth, and packed with wholesome veggies like red bell pepper and spinach, it’s a nourishing, guilt-free meal perfect for weeknight dinners. Finished with a splash of lime and a sprinkle of fresh cilantro, this one-pot curry pairs deliciously with steaming rice or low-sodium naan for a satisfying, aromatic experience that doesn’t compromise on health or taste.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 400 ml coconut milk
- 250 ml unsalted chicken broth
- 1 medium yellow onion
- 4 large garlic cloves
- 1 inch piece fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 0.5 cup fresh cilantro leaves
- 1 whole lime
- 2 tablespoons extra virgin olive oil
- 1 tablespoon low-sodium soy sauce
- 1 medium red bell pepper
- 2 cups spinach leaves
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Dice the onion and mince the garlic cloves. Peel and grate the ginger.
In a large pan or skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes or until translucent.
Add the minced garlic and grated ginger to the pan. Cook for an additional 2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook the spices for 1 minute to enhance their flavors.
Add the chicken pieces to the pan, cooking until they are browned on the outside, about 5-7 minutes.
Pour in the coconut milk and unsalted chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Slice the red bell pepper into thin strips and add them to the simmering curry.
Add the low-sodium soy sauce and black pepper to the curry. Stir well and let it simmer for 15 minutes, uncovered, allowing the flavors to meld and the sauce to thicken.
Just before serving, stir in the spinach leaves until they wilt into the sauce.
Squeeze fresh lime juice over the curry and garnish with chopped fresh cilantro.
Serve hot with your choice of rice or low-sodium naan bread.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 38.7 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 341 mg | 26% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3045 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.
