Low Sodium Spicy Chicken Curry
Dive into bold, vibrant flavors with this Low Sodium Spicy Chicken Curry—perfect for those seeking a healthier twist on a classic dish. Packed with tender, bite-sized chicken thighs simmered in a rich, aromatic blend of unsalted tomato puree, creamy coconut milk, and a medley of warm spices like turmeric, cumin, coriander, and garam masala, this curry is big on spice and low on sodium. Adjust the heat with cayenne to suit your preference, and finish with a splash of zesty lemon juice and a garnish of fresh cilantro for a burst of freshness. Ready in just an hour, this hearty, flavorful recipe is ideal for pairing with steamed rice or low-sodium flatbreads, making it a comforting, guilt-free meal that's as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tbsp Ginger, grated
- 1 cup Tomato puree (unsalted)
- 1 cup Unsweetened coconut milk
- 1 cup Water
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 0.5 tsp Cayenne pepper (adjust to taste)
- 1 tsp Garam masala
- 0.25 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Lemon juice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large skillet or pot, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until soft and golden brown.
Stir in the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
Add the ground turmeric, cumin, coriander, paprika, and cayenne pepper. Toast the spices for 1 minute to release their aromas.
Stir in the tomato puree and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Pour in the coconut milk and water, mixing well to create a smooth curry base.
Add the chicken pieces to the skillet, ensuring they are fully submerged in the sauce.
Bring the curry to a gentle simmer, cover, and cook for 25 minutes, stirring occasionally.
Uncover the skillet, stir in the garam masala, black pepper, and lemon juice. Simmer for an additional 5 minutes.
Taste and adjust the spice level by adding more cayenne pepper if necessary.
Garnish with freshly chopped cilantro and serve hot with steamed rice or low sodium flatbreads.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 18.8 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 684 mg | 53% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2764 mg | 59% | |
*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.
