Low Sodium Kadai Chicken
Discover the vibrant flavors of Low Sodium Kadai Chicken, a guilt-free take on a classic Indian favorite. Perfectly balancing bold spices like freshly toasted coriander, fennel, and cumin seeds with a rich tomato-based masala, this recipe is designed for health-conscious eaters seeking maximum flavor with minimal salt. Juicy pieces of boneless chicken are simmered in low-sodium chicken broth and paired with colorful bell peppers for added freshness and crunch. With just 50 minutes of total prep and cook time, this aromatic dish is quick and wholesome, making it ideal for busy weeknights. Serve it with fluffy basmati rice or warm naan for a delicious meal that’s low in sodium but high in satisfaction.
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 1 large Red bell pepper
- 1 large Green bell pepper
- 3 medium Tomatoes
- 1 large Onion
- 4 large Garlic cloves
- 1 inch Ginger
- 2 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 5 pieces Black peppercorns
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 cup Low-sodium chicken broth
- 2 tablespoons Fresh cilantro
- 2 tablespoons Olive oil
- 0.5 cup Water
Instructions
Begin by preparing the chicken. Cut the boneless chicken breast into bite-sized pieces and set aside.
Heat a dry skillet on medium heat, add coriander seeds, cumin seeds, fennel seeds, and black peppercorns. Toast them lightly until fragrant, then grind them into a coarse powder using a spice grinder or mortar and pestle.
Chop the red and green bell peppers into medium-sized pieces. Dice the tomatoes and the onion. Mince the garlic cloves and ginger.
In a heavy-bottomed pan or kadai, heat the olive oil over medium heat.
Add the chopped onion and sauté until it turns golden brown.
Add the minced garlic and ginger, and stir for a minute until fragrant.
Now add the diced tomatoes and the ground spice mixture, stirring well to combine.
Add the turmeric powder, red chili powder, and cook until the tomatoes soften and the oil starts to separate from the masala.
Introduce the chicken pieces to the pan, stirring well to coat with the masala.
Pour in the low-sodium chicken broth and water, cover the pan, and let it simmer on low heat for about 15 minutes, stirring occasionally.
Check the consistency; you might need to cook it uncovered for a few minutes to thicken the sauce.
Add garam masala and the chopped red and green bell peppers, mix gently, and cook for an additional 5 minutes until the bell peppers are slightly tender.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with rice or naan, enjoying the aromatic and flavorful low-sodium Kadai Chicken.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 30.2 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3810 mg | 81% | |
*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.
