Low Sodium Chicken Coconut Curry

Indulge in the vibrant flavors of Low Sodium Chicken Coconut Curry, a wholesome dish that balances bold spices with creamy coconut milk, all while being gentle on your sodium intake. Tender chicken breast is simmered to perfection with fragrant turmeric, cumin, and coriander, creating a rich, aromatic base. Sweet red bell peppers and fresh spinach add nutrients and pops of color, while lime juice and cilantro provide a refreshing finish. Perfect for those seeking a heart-healthy and flavorful dinner option, this one-pan wonder comes together in just 45 minutes and pairs beautifully with steamed rice or cauliflower rice for a complete meal. This easy-to-make low sodium curry is sure to become a comforting favorite!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 1 tablespoon Coconut oil
• 1 Large onion, chopped
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 1 cup Unsalted diced tomatoes, canned
• 1 cup Unsweetened coconut milk
• 1 cup Low sodium chicken stock
• 1 Red bell pepper, sliced
• 2 cups Fresh baby spinach
• 1 tablespoon Fresh cilantro, chopped
• 1 tablespoon Fresh lime juice
• 0.5 teaspoon Black pepper

Directions

Step 1

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

Step 2

Heat the coconut oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until translucent.

Step 3

Add the minced garlic and ginger, and cook for another minute, stirring frequently.

Step 4

Stir in the ground turmeric, cumin, coriander, and paprika. Cook for 1 minute until the spices are fragrant.

Step 5

Add the chicken breast pieces to the pan, stirring to coat them in the spice mixture, and cook until the chicken is browned on all sides, about 5 minutes.

Step 6

Pour in the diced tomatoes, coconut milk, and chicken stock. Stir to combine all ingredients.

Step 7

Bring the mixture to a simmer, then reduce the heat to low and cook for 15 minutes until the chicken is cooked through and the flavors have melded.

Step 8

Add the sliced red bell pepper and cook for another 5 minutes until tender.

Step 9

Stir in the fresh spinach and cook until just wilted.

Step 10

Remove from heat and stir in the cilantro, lime juice, and black pepper.

Step 11

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1505.5g)

Amount per serving	% Daily Value*
Calories	1138.4

Total Fat 37.1g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 385.6mg	0%
Sodium 592.2mg	0%
Total Carbohydrate 46.0g	0%
Dietary Fiber 11.6g	0%
Total Sugars 19.3g
Protein 149.7g	0%

Vitamin D 4.5IU	0%
Calcium 708.0mg	0%
Iron 12.6mg	0%
Potassium 2605.4mg	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: 29.9%

Protein: 53.6%

Carbs: 16.5%