Low Sodium Indian Chicken Curry
Indulge in the rich, aromatic flavors of this *Low Sodium Indian Chicken Curry*, a healthy twist on the classic favorite. This recipe delivers all the bold, warming spices of traditional Indian cuisine—coriander, cumin, turmeric, and optional cayenne pepper—while keeping sodium levels in check with the use of low-sodium chicken broth and natural seasoning. Tender chicken breast is simmered in a luscious coconut milk and tomato paste-based sauce, creating a creamy, flavorful dish that's perfect for pairing with rice or naan. Fresh ginger, garlic, and a squeeze of lemon juice brighten each bite, while a garnish of vibrant cilantro adds the perfect finishing touch. Ready in under an hour and packed with wholesome ingredients, this heart-healthy, low-sodium curry is a delicious and guilt-free way to enjoy Indian flavors at home.
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Recipe Information
Ingredients
- 1 pound boneless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper (optional)
- 0.5 teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
Instructions
Cut the boneless chicken breasts into bite-sized pieces and set aside.
Heat olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger to the pan. Stir and cook for another 2 minutes until fragrant.
Mix in the coriander, cumin, turmeric, and cayenne pepper (if using) and cook for 1 minute to toast the spices.
Add the chicken pieces to the pan, stirring to coat them with the spice mixture. Cook until the chicken is lightly browned on all sides, about 5 minutes.
Pour in the low-sodium chicken broth and add the tomato paste. Stir to combine and bring the mixture to a simmer.
Lower the heat and cover the pan, allowing the curry to simmer for 15 minutes or until the chicken is cooked through.
Stir in the coconut milk and ground black pepper. Simmer uncovered for another 10 minutes to thicken the sauce.
Remove from heat and stir in the fresh lemon juice and chopped cilantro.
Serve the curry warm with your choice of rice or flatbread, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 28.2 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 189 mg | 15% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2276 mg | 48% | |
*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.
