Sugar-Free Savory Curried Chicken
Discover the bold and aromatic flavors of Sugar-Free Savory Curried Chicken, a healthy and satisfying dish packed with vibrant spices and creamy coconut milk. This recipe features tender chicken breast bites infused with a fragrant blend of curry powder, cumin, coriander, turmeric, and a hint of cayenne for a delectable kick—all simmered to perfection with low-sodium chicken broth. Perfect for those seeking a sugar-free option, it comes together in just 45 minutes, making it ideal for weeknight dinners. Garnished with fresh cilantro and a squeeze of lime, this dish offers a beautifully balanced flavor profile that pairs wonderfully with cauliflower rice or steamed veggies. Delivering rich flavors without added sugars, this curried chicken is the ultimate guilt-free indulgence!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 1 can coconut milk
- 1 cup low-sodium chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 1 lime fresh lime
Instructions
Begin by preparing your ingredients: thinly slice the onion, mince the garlic cloves, and grate the fresh ginger.
Cut the chicken breasts into bite-sized cubes.
In a large pan or skillet, heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes, until the onion is soft and translucent.
Add the minced garlic and grated ginger to the pan and sauté for an additional 2 minutes, stirring frequently to prevent burning.
Stir in the curry powder, cumin powder, coriander powder, turmeric powder, and cayenne pepper. Cook for about 1 minute to toast the spices, releasing their aroma.
Add the chicken pieces to the pan and stir well to coat them with the spices. Cook the chicken for about 5 minutes, until it's mostly cooked through.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover the pan, and let it cook for about 15 minutes, allowing the chicken to become tender and the flavors to meld.
Add salt and black pepper, adjusting to taste preferences.
Chop the fresh cilantro and cut the lime into wedges.
Serve the curried chicken hot, garnished with fresh cilantro and a squeeze of lime juice for added brightness.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 7104 mg | 309% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 40.0 g | ||
| Protein | 221.0 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1026 mg | 22% | |
*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.
