Low Sodium Coconut Curry Chicken
Experience a world of flavor with this **Low Sodium Coconut Curry Chicken**, a delicious and heart-healthy twist on traditional curry dishes. Perfectly seasoned chicken breast is simmered in a creamy blend of unsweetened coconut milk and fragrant spices like curry powder, turmeric, and cayenne pepper, delivering bold flavor without the added salt. Fresh vegetables, including bell peppers and carrots, add textures, nutrients, and vibrant color to each bite, while lime juice and fresh herbs like cilantro and basil provide a refreshing burst of brightness. Ready in just 45 minutes, this dish makes for a quick and healthy weeknight dinner that’s low in sodium but rich in savory goodness. Serve it with steamed rice or quinoa for a wholesome, satisfying meal that's sure to impress!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large bell pepper, sliced
- 1 large carrot, sliced
- 1 13.5-ounce can coconut milk
- 1 cup unsalted chicken broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 0.5 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 2 tablespoons cilantro, chopped
- 8 fresh basil leaves, chopped
- 0.25 teaspoon ground black pepper
Instructions
Cut the chicken breasts into 1-inch cubes and set aside.
In a large skillet, heat coconut oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and grated ginger to the skillet, stirring continuously for 1 minute until fragrant.
Increase the heat slightly and add the chicken pieces to the skillet. Cook until the chicken is lightly browned on all sides, about 5-6 minutes.
Add the sliced bell pepper and carrot to the skillet, stirring well to combine.
Pour in the coconut milk and unsalted chicken broth, then add curry powder, turmeric, cayenne pepper, and tomato paste. Stir everything together.
Reduce the heat to low, cover, and let the curry simmer for 15-20 minutes until the chicken is cooked through and the vegetables are tender.
Stir in lime juice, chopped cilantro, and basil leaves. Season with ground black pepper to taste.
Serve hot garnished with additional cilantro and basil if desired.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4605 mg | 200% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 46.8 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 233 mg | 18% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2920 mg | 62% | |
*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.
