Low Sodium Chicken Korma

Indulge in the rich, aromatic flavors of *Low Sodium Chicken Korma*, a healthier twist on the classic Indian dish. This recipe combines succulent, marinated chicken breast with a velvety coconut milk-based sauce, delicately infused with warm spices like cardamom, cinnamon, and turmeric. Ground almonds add a subtle nuttiness while a hint of cayenne provides a gentle kick, creating a wholesome, low sodium alternative that doesn't compromise on flavor. Perfect for those seeking a heart-healthy meal, this korma is rounded out with fresh coriander and zesty lemon juice for a vibrant finish. Serve it over steamed rice or pair with low sodium naan for a comforting, satisfying dinner that’s both delicious and nutritious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken breast
• 150 grams plain Greek yogurt
• 5 pieces fresh garlic cloves
• 1 inch piece fresh ginger
• 1 large onion
• 250 ml low sodium chicken broth
• 200 ml coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 50 grams whole almonds
• 2 tablespoons cooking oil
• 10 grams fresh coriander leaves
• 1 tablespoon lemon juice
• 0.25 teaspoon black pepper

Directions

Step 1

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

Step 2

In a blender, combine the Greek yogurt, garlic, and ginger. Blend until smooth to create your marinade.

Step 3

Pour the marinade over the chicken pieces, mix well, and let it marinate in the refrigerator for at least 30 minutes, preferably a few hours.

Step 4

Slice the onion thinly and set aside.

Step 5

In a large skillet or pot, heat the cooking oil over medium heat. Add the sliced onions, cooking until they are golden brown.

Step 6

Add ground cumin, coriander, turmeric, cardamom, cinnamon, and cayenne pepper to the cooked onions. Stir well to coat the onions with the spices.

Step 7

Add the marinated chicken to the skillet, stirring occasionally until the chicken starts to brown, about 5-7 minutes.

Step 8

Pour in the low sodium chicken broth and coconut milk, bringing the mixture to a gentle simmer.

Step 9

While the chicken simmers, grind the almonds into a coarse powder using a food processor or blender. Add these to the pot, stirring to combine.

Step 10

Simmer uncovered for another 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 11

Season with freshly ground black pepper and lemon juice, adjusting to taste.

Step 12

Garnish the korma with freshly chopped coriander leaves before serving.

Step 13

Serve hot with steamed rice or low sodium naan.

Nutrition Facts

Serving size	(1466.0g)

Amount per serving	% Daily Value*
Calories	1653.4

Total Fat 74.0g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 394.5mg	0%
Sodium 1031.2mg	0%
Total Carbohydrate 77.4g	0%
Dietary Fiber 13.3g	0%
Total Sugars 32.4g
Protein 174.2g	0%

Vitamin D 0IU	0%
Calcium 583.5mg	0%
Iron 12.0mg	0%
Potassium 2839.4mg	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: 39.8%

Protein: 41.7%

Carbs: 18.5%