Heart-Healthy Boneless Chicken Curry

Elevate your dinner routine with this flavorful and nourishing Heart-Healthy Boneless Chicken Curry! Packed with lean protein from tender, diced chicken breast and simmered in a luscious blend of light coconut milk and low-sodium chicken broth, this dish is a guilt-free indulgence. A fragrant medley of curry powder, turmeric, cumin, and coriander delivers a warm and aromatic spice profile, while fresh ginger, garlic, and tomatoes add depth and brightness. Prepared with heart-smart ingredients like olive oil and seasoned to perfection, this low-sodium curry is as wholesome as it is delicious. Serve it over brown rice or with whole-grain naan for an easy, health-conscious meal your whole family will love. Ready in just 50 minutes, this recipe is the perfect balance of quick and nutritious, making it an ideal weeknight dinner option.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 1 tablespoon Olive oil
• 1 large Onion
• 4 cloves Garlic
• 1 inch piece Ginger
• 2 medium Tomatoes
• 1 cup Low-sodium chicken broth
• 0.5 cup Coconut milk (light)
• 1 tablespoon Curry powder
• 0.5 teaspoon Turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Dice the boneless, skinless chicken breast into 1-inch cubes and set aside.

Step 2

Finely chop the large onion, mince the garlic cloves, and grate the ginger.

Step 3

Chop the tomatoes into small pieces.

Step 4

In a large non-stick pan, heat the olive oil over medium heat.

Step 5

Add the chopped onions to the pan and sauté for about 5 minutes until they become translucent.

Step 6

Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 7

Stir in the curry powder, turmeric, ground cumin, and ground coriander, cooking for 1 minute to release the flavors.

Step 8

Add the chopped tomatoes and cook for 3 minutes until they start to break down.

Step 9

Pour in the low-sodium chicken broth and stir, allowing it to come to a simmer.

Step 10

Add the chicken cubes to the pan and stir well to coat them with the spice mixture.

Step 11

Pour in the light coconut milk, stirring again to combine.

Step 12

Season with salt and black pepper to taste.

Step 13

Reduce the heat to low, cover the pan, and let the curry simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 14

Finally, stir in the fresh lemon juice and chopped cilantro.

Step 15

Serve the chicken curry hot, garnished with a bit more cilantro if desired.

Nutrition Facts

Serving size	(1334.4g)

Amount per serving	% Daily Value*
Calories	1132.4

Total Fat 38.5g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 1.6g
Cholesterol 385.6mg	0%
Sodium 3670.7mg	0%
Total Carbohydrate 44.0g	0%
Dietary Fiber 8.0g	0%
Total Sugars 19.0g
Protein 150.0g	0%

Vitamin D 22.7IU	0%
Calcium 198.5mg	0%
Iron 13.6mg	0%
Potassium 2354.9mg	0%

*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.

Source of Calories

Fat: 30.9%

Protein: 53.5%

Carbs: 15.7%