Low Sodium Chicken Tikka Curry

Savor the bold, aromatic flavors of this Low Sodium Chicken Tikka Curry, a heart-healthy twist on the classic Indian favorite. Tender chicken breast is marinated in a fragrant blend of spices, yogurt, and lemon juice, then simmered in a luscious tomato and coconut milk sauce. With no added salt, this curry relies on a medley of vibrant seasonings—like cumin, garam masala, and smoked paprika—to deliver incredible depth of flavor without compromising your dietary needs. Perfect for a wholesome family dinner, this dish pairs beautifully with steamed rice or quinoa for a complete low-sodium meal. Quick to prepare in just an hour, this recipe proves that healthy eating can be full of rich, satisfying taste.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 0.5 cup Plain low-fat yogurt
• 2 tablespoons Lemon juice
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Smoked paprika
• 1 teaspoon Garam masala
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Olive oil
• 1 Medium onion, finely chopped
• 2 tablespoons Tomato paste
• 1 cup Unsalted chicken broth
• 0.5 cup Coconut milk
• 0.25 cup Fresh cilantro, chopped
• 0.5 teaspoon Black pepper

Directions

Step 1

Cut the chicken breasts into 1-inch cubes and place them in a large mixing bowl.

Step 2

In a separate bowl, combine yogurt, lemon juice, minced garlic, minced ginger, ground cumin, ground coriander, ground turmeric, smoked paprika, garam masala, and cayenne pepper. Stir until well mixed to create the marinade.

Step 3

Pour the marinade over the chicken pieces, ensuring they are completely coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.

Step 4

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

Step 5

Add the tomato paste to the onions, stir, and cook for another 2 minutes.

Step 6

Pour in the unsalted chicken broth and bring to a simmer.

Step 7

Add the marinated chicken along with any excess marinade to the skillet. Stir well to combine and bring back to a simmer.

Step 8

Let the chicken cook for 20 minutes, stirring occasionally, until cooked through and tender.

Step 9

Reduce the heat to low and stir in the coconut milk. Simmer for another 5 minutes.

Step 10

Adjust seasoning with freshly ground black pepper to taste.

Step 11

Garnish with chopped cilantro before serving.

Step 12

Serve the curry hot with your choice of low sodium accompaniments such as steamed rice or quinoa.

Nutrition Facts

Serving size	(1235.1g)

Amount per serving	% Daily Value*
Calories	1305.4

Total Fat 50.8g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 392.6mg	0%
Sodium 534.3mg	0%
Total Carbohydrate 55.8g	0%
Dietary Fiber 10.6g	0%
Total Sugars 28.0g
Protein 155.2g	0%

Vitamin D 68.0IU	0%
Calcium 469.1mg	0%
Iron 15.2mg	0%
Potassium 2647.7mg	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: 35.1%

Protein: 47.7%

Carbs: 17.2%