Low Sodium Chicken and Sweet Potato Curry

Savor the comforting flavors of this Low Sodium Chicken and Sweet Potato Curry, a heart-healthy twist on a classic favorite. This vibrant one-pot meal combines tender chunks of chicken thighs and naturally sweet, creamy sweet potatoes in a fragrant coconut milk-based curry. Aromatic spices like curry powder, turmeric, cumin, and coriander create a beautifully spiced dish without relying on excess sodium, making it ideal for those watching their salt intake. Fresh vegetables like baby spinach, red bell pepper, and onion add vibrant color and nutrition, while a squeeze of lime and a sprinkle of cilantro provide a refreshing finish. Ready in just an hour, this easy, low-sodium curry is perfect for weeknight dinners and serves four generously. Pair this dish with steamed rice or quinoa for a wholesome, flavor-packed meal that’s guaranteed to please!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken thighs
• 2 medium sweet potatoes
• 1 medium onion
• 1 large red bell pepper
• 3 large garlic cloves
• 1 tablespoon fresh ginger
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 400 ml coconut milk
• 2 tablespoons low-sodium curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon pepper
• 2 cups baby spinach
• 0.5 cup fresh cilantro
• 1 large lime

Directions

Step 1

Begin by cutting the chicken thighs into bite-sized pieces. Peel and cube the sweet potatoes into 1-inch pieces. Dice the onion and thinly slice the red bell pepper.

Step 2

Mince the garlic cloves and grate the ginger.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the onions to the hot oil and sauté for about 3 minutes until they begin to soften.

Step 5

Add the garlic, ginger, curry powder, cumin, coriander, turmeric, and pepper. Stir well and cook for another 2 minutes until fragrant.

Step 6

Add the diced chicken pieces to the pot, stirring to coat with the spices and cook until lightly browned, about 5 minutes.

Step 7

Introduce the cubed sweet potatoes and bell pepper to the chicken in the pot.

Step 8

Pour in the low-sodium chicken broth and bring to a gentle boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes.

Step 9

Stir in the coconut milk and continue to simmer uncovered for another 10 minutes or until the sweet potatoes are tender.

Step 10

Add the baby spinach to the curry and stir through until just wilted, about 2 minutes.

Step 11

Chop the fresh cilantro and stir half into the curry. Reserve the other half for garnish.

Step 12

Remove from heat, taste, and adjust seasoning if necessary.

Step 13

Serve the curry hot, garnished with the remaining cilantro and a squeeze of lime juice.

Nutrition Facts

Serving size	(1918.3g)

Amount per serving	% Daily Value*
Calories	1454.3

Total Fat 63.7g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 424.1mg	0%
Sodium 783.2mg	0%
Total Carbohydrate 141.2g	0%
Dietary Fiber 22.1g	0%
Total Sugars 55.3g
Protein 91.4g	0%

Vitamin D 0IU	0%
Calcium 410.8mg	0%
Iron 15.3mg	0%
Potassium 2298.6mg	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: 38.1%

Protein: 24.3%

Carbs: 37.6%