Low Sodium Madras Curry
Elevate your dinner routine with this flavorful Low Sodium Madras Curry, a heart-healthy twist on the classic Indian dish. This recipe is a perfect blend of tender chicken, vibrant vegetables, and a fragrant medley of unsalted Madras curry powder, turmeric, cumin, and a kick of cayenne pepper. Simmered in creamy coconut milk and low sodium chicken broth, this curry delivers bold flavors without the excess salt. The addition of fresh lime juice and cilantro brightens the dish, creating a perfect harmony of spice and zest. Ready in just an hour, this wholesome curry is easy to prepare and makes a comforting and satisfying meal for the entire family. Packed with healthy ingredients, it’s ideal for those seeking low sodium recipes without compromising on taste. Serve it over steamed rice or with warm naan bread for a complete, delicious experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 Garlic cloves
- 1 inch Ginger
- 4 medium Tomatoes
- 2 tablespoons Madras curry powder (unsalted)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 1 pound Chicken breast
- 1 can Coconut milk (unsweetened)
- 1 cup Low sodium chicken broth
- 1 cup Peas
- 1 large Carrot
- 0.5 cup Cilantro leaves
- 1 Lime
Instructions
Finely chop the onion, mince the garlic, and grate the ginger.
Dice the tomatoes and carrot, and cut the chicken breast into bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes.
Add the garlic and ginger to the pot, stirring frequently for about 2 minutes until fragrant.
Mix in the madras curry powder, turmeric, cumin, and cayenne pepper, and cook for another minute to release the spices' aroma.
Add the diced tomatoes to the pot, cook while stirring occasionally until they start to break down, about 5 minutes.
Introduce the chicken pieces into the pot, stirring until they are well coated with the curry mixture and begin to brown slightly.
Pour in the coconut milk and low sodium chicken broth, then add the diced carrot. Bring the mixture to a gentle simmer.
Cover the pot and let it simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Add the peas and cook for an additional 5 minutes.
Taste the curry, adjust the heat with more cayenne if desired.
Garnish with chopped cilantro leaves and a squeeze of fresh lime juice before serving.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 45.0 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 5475 mg | 116% | |
*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.
