Low Sodium Chicken Vindaloo

Savor a flavorful and heart-healthy twist on a classic with this Low Sodium Chicken Vindaloo recipe. Marinated in a vibrant blend of spices like turmeric, cumin, and cinnamon, the tender chicken thighs are infused with bold and aromatic flavors without relying on added salt. A fragrant medley of mustard seeds, onion, and fresh ginger creates a rich and satisfying base, while white vinegar adds a tangy kick that perfectly balances the heat of cayenne and paprika. This dish is slow-simmered to perfection, resulting in a thick, flavorful sauce that pairs beautifully with steamed basmati rice or warm naan. Perfect for those seeking a low-sodium alternative to traditional Indian fare, this dish is easy to prepare and packed with authentic, spicy goodness.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 750 grams boneless, skinless chicken thighs
• 4 tablespoons white vinegar
• 2 tablespoons olive oil
• 6 large garlic cloves
• 1.5 tablespoons fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cayenne pepper
• 0.5 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon mustard seeds
• 1 large yellow onion
• 2 tablespoons fresh cilantro
• 200 milliliters water
• 1 bay leaf

Directions

Step 1

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

Step 2

In a blender, combine the white vinegar, garlic cloves, fresh ginger, ground turmeric, ground cumin, ground coriander, ground cinnamon, ground cayenne pepper, ground black pepper, and paprika to make a spice paste.

Step 3

In a large bowl, mix the chicken pieces with the spice paste, ensuring each piece is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Step 4

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the mustard seeds and sauté until they begin to pop.

Step 5

Add the chopped onion and sauté until golden brown.

Step 6

Add the marinated chicken along with all of the marinade to the pot, stirring frequently until the chicken is browned on all sides.

Step 7

Add the bay leaf and water to the pot, stirring to mix well.

Step 8

Cover the pot, reduce the heat to low, and simmer for 45-50 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

Step 9

Remove from heat, discard the bay leaf, and taste. Adjust the spices to your liking if necessary.

Step 10

Garnish with fresh cilantro before serving hot with steamed basmati rice or naan.

Nutrition Facts

Serving size	(1259.7g)

Amount per serving	% Daily Value*
Calories	2009.8

Total Fat 113.4g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 937.5mg	0%
Sodium 692.4mg	0%
Total Carbohydrate 37.0g	0%
Dietary Fiber 8.4g	0%
Total Sugars 7.3g
Protein 201.8g	0%

Vitamin D 52.5IU	0%
Calcium 288.2mg	0%
Iron 13.1mg	0%
Potassium 2520.3mg	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: 51.7%

Protein: 40.9%

Carbs: 7.5%