Low Sodium Potato and Chicken Curry
Delight your taste buds with this flavorful and heart-healthy Low Sodium Potato and Chicken Curry, a comfort food favorite that’s perfect for those watching their sodium intake. This recipe combines tender chicken breast, creamy potatoes, and aromatic spices like cumin, turmeric, and coriander, creating a symphony of warm and vibrant flavors. Coconut milk adds a luscious creaminess while the low-sodium chicken broth ensures a light yet satisfying base. Fresh garlic, ginger, and cilantro bring an irresistible freshness to every bite, and a splash of lemon juice ties everything together with a zesty finish. Ready in just an hour, this wholesome dish is perfect for a weeknight dinner or weekend gathering. Serve it with steamed rice or wholesome flatbread for a complete meal that’s both nourishing and full of bold, delicious taste.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 300 grams Potatoes
- 1 medium Onion
- 3 large Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Tomato paste
- 2 cups Low-sodium chicken broth
- 1 cup Coconut milk
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 0.5 cup Cilantro leaves
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
Instructions
1. Begin by preparing the ingredients: chop the chicken breast into bite-sized pieces, peel and cut the potatoes into small cubes, dice the onion, mince the garlic, and grate the ginger.
2. Heat the olive oil in a large pot over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds.
3. Add the diced onion and sauté until it turns translucent, about 5 minutes.
4. Stir in the garlic and ginger. Cook for another 2 minutes until fragrant.
5. Mix in the ground coriander, turmeric powder, cayenne pepper, and black pepper. Stir to coat the onion mixture.
6. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes.
7. Stir in the tomato paste and cook for another minute.
8. Pour in the low-sodium chicken broth and bring to a gentle simmer.
9. Add the cubed potatoes to the pot. Cover and cook for 20 minutes or until the potatoes are tender.
10. Uncover the pot and add the coconut milk, stirring well. Let it simmer for another 5 minutes.
11. Add lemon juice for a burst of freshness. Check the flavor and adjust with more black pepper if needed.
12. Turn off the heat and stir in the chopped cilantro leaves.
13. Serve the curry hot with a side of steamed rice or whole-grain flatbread.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 855 mg | 18% | |
*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.
