Low Sodium Savory Curried Chicken
Elevate your weeknight dinner game with this flavorful and heart-healthy Low Sodium Savory Curried Chicken recipe. Perfect for those seeking vibrant flavors without excess salt, this dish combines tender chunks of chicken with a symphony of bold spices like curry powder, turmeric, cumin, and coriander. Simmered with unsalted diced tomatoes and creamy coconut milk, it results in a rich and aromatic sauce that's both comforting and nourishing. Fresh ginger, garlic, and cilantro give the curry a burst of freshness, while the minimal sodium content makes it ideal for mindful eating. Ready in under an hour, this curry pairs beautifully with steamed rice or naan for a wholesome, satisfying meal that's sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 15-ounce can Canned unsalted diced tomatoes
- 1 cup Coconut milk
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Fresh ground black pepper
- 0.5 cup Water
Instructions
Begin by cutting the chicken breasts into bite-sized pieces and set aside.
In a large skillet or pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
Sprinkle the curry powder, cumin, coriander, and turmeric over the onion mixture, stirring for about 1 minute until the spices are fragrant.
Add the diced chicken pieces to the skillet, stirring to coat them evenly with the spice mixture.
Pour in the canned unsalted diced tomatoes, coconut milk, and water, stirring well to combine all ingredients.
Bring the mixture to a gentle simmer and cover the skillet partially with a lid.
Allow the curry to cook for 20-25 minutes, or until the chicken is cooked through and tender, stirring occasionally.
Season the curry with fresh ground black pepper before serving.
Remove the skillet from heat and stir in the chopped fresh cilantro.
Serve the curried chicken hot, accompanied by steamed rice or your choice of side.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4519 mg | 196% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 34.7 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2548 mg | 54% | |
*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.
