Low Sodium Boneless Chicken Curry

Discover the perfect balance of flavor and health with this Low Sodium Boneless Chicken Curry—a vibrant dish designed to tantalize your taste buds while keeping sodium in check. Featuring tender cubes of chicken breast simmered in a luscious sauce of aromatic spices like curry powder, cumin, and turmeric, this recipe is elevated by the creamy richness of coconut milk and a hint of zesty lime. Fresh vegetables, including red bell pepper and onion, add a satisfying crunch, while cilantro brings a burst of freshness to every bite. Perfectly suited for those looking to enjoy guilt-free comfort food, this curry pairs beautifully with steamed rice or warm flatbread for a wholesome, satisfying meal. Ready in under an hour, it’s a flavorful feast that’s weeknight-friendly and heart-health-conscious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound boneless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 1 cup low sodium chicken broth
• 1 cup coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon freshly ground black pepper
• 1 medium red bell pepper, sliced
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Directions

Step 1

Cut the boneless chicken breasts into bite-sized cubes and set aside.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger to the skillet, sauté for an additional 2 minutes until fragrant.

Step 4

Stir in the tomato paste, curry powder, ground cumin, ground coriander, turmeric, and black pepper. Cook the spices for 1-2 minutes to enhance their flavors.

Step 5

Add the cubed chicken to the skillet, stirring well to coat the chicken with the spice mixture. Cook for about 5 minutes until the chicken is lightly browned on all sides.

Step 6

Pour in the low sodium chicken broth and bring the mixture to a gentle simmer. Cover the skillet and let it cook for 15 minutes, allowing the chicken to cook through.

Step 7

Add the coconut milk and sliced red bell pepper to the skillet, stirring to combine. Continue to cook uncovered for an additional 10 minutes, until the sauce thickens slightly and the bell pepper is tender.

Step 8

Remove the skillet from the heat and stir in the chopped cilantro and fresh lime juice.

Step 9

Serve the chicken curry hot over cooked rice or with flatbread, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1338.9g)

Amount per serving	% Daily Value*
Calories	1279.1

Total Fat 47.2g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 3019.5mg	0%
Total Carbohydrate 59.6g	0%
Dietary Fiber 10.2g	0%
Total Sugars 32.2g
Protein 151.1g	0%

Vitamin D 22.7IU	0%
Calcium 228.0mg	0%
Iron 15.6mg	0%
Potassium 2658.1mg	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: 33.5%

Protein: 47.7%

Carbs: 18.8%