Low Sodium Creamy Chicken Curry
Indulge in the comforting flavors of this Low Sodium Creamy Chicken Curry, a heart-healthy twist on a beloved classic. This recipe skips the added salt but doesn’t skimp on flavor, thanks to an aromatic blend of curry powder, cumin, coriander, and turmeric. Tender chunks of chicken thighs are simmered in creamy coconut milk and unsalted chicken stock, with fresh vegetables like bell peppers and spinach bringing vibrant color and nutrition to every bite. Finished with a splash of lemon juice for a zesty lift and garnished with fresh cilantro and optional unsalted cashews, this dish strikes the perfect balance between creamy and fragrant. Ready in just 50 minutes and perfect for pairing with basmati rice or whole wheat naan, this low-sodium curry proves that healthy eating doesn’t have to compromise on taste.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 tablespoon ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 can coconut milk
- 0.5 cup unsalted chicken stock
- 1 large bell pepper (any color)
- 2 cups fresh spinach
- 0.25 cup fresh cilantro
- 1 tablespoon lemon juice
- 0.25 cup unsalted cashews (optional)
Instructions
Dice the chicken thighs into bite-sized pieces. Season lightly with pepper.
Chop the onion finely and mince the garlic. Grate the fresh ginger.
Cut the bell pepper into thin strips and set aside.
In a large skillet or pot, heat the olive oil over medium heat.
Add the onions and sauté until they become translucent, about 5 minutes.
Add the garlic and ginger to the onions and cook for another 2 minutes, stirring frequently.
Stir in the curry powder, ground cumin, coriander, and turmeric. Cook for about 1 minute until the spices become aromatic.
Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.
Pour in the coconut milk and chicken stock. Stir until well mixed.
Bring the mixture to a simmer. Reduce heat to low, cover the pot, and let it cook for 15 minutes.
After 15 minutes, add the bell pepper strips and fresh spinach. Stir to combine and cook for an additional 5 minutes until the vegetables are tender.
Stir in the lemon juice and adjust seasoning to taste, if necessary.
Garnish with chopped fresh cilantro and scatter the unsalted cashews on top for added texture, if using.
Serve hot with basmati rice or whole wheat naan for a complete meal.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 43.8 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 276 mg | 21% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2476 mg | 53% | |
*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.
