Low Sodium Curry Chicken Thigh
Elevate your dinner routine with this flavorful and heart-healthy Low Sodium Curry Chicken Thigh recipe. Perfect for those watching their sodium intake, this dish combines tender, skinless chicken thighs with fragrant spices like salt-free curry powder, ground cumin, and turmeric. A light coconut milk base adds richness without overwhelming the palate, while no-salt-added canned tomatoes keep it wholesome. Infused with fresh garlic, ginger, and cilantro for a burst of zest, this curry delivers bold flavor in every bite. Ready in under an hour, it’s an ideal choice for a satisfying weeknight meal. Serve with fresh lime wedges for a citrusy finish that ties the dish together. Perfectly nutritious, packed with spice, and naturally low-sodium—this recipe is both delicious and guilt-free!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, skinless and boneless
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder, salt-free
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Crushed red pepper flakes
- 14 ounces Canned diced tomatoes, no salt added
- 1 cup Coconut milk, light
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lime, cut into wedges
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent.
Add the minced garlic and grated ginger, and cook for 1 minute, stirring frequently to prevent burning.
Mix in the salt-free curry powder, ground cumin, ground coriander, ground turmeric, and crushed red pepper flakes. Stir the spices continuously for 1 minute to release their flavors.
Add the chicken thighs to the skillet, browning them for about 5 minutes on each side.
Pour in the canned diced tomatoes and coconut milk, stirring well to combine.
Lower the heat to a simmer, cover the skillet with a lid, and let the curry cook for about 25 to 30 minutes, or until the chicken is cooked through and tender.
Stir in the chopped cilantro, and allow the curry to cook for an additional 2 minutes.
Serve the curry chicken thighs with lime wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 22.7 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2671 mg | 57% | |
*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.
