Low Sodium Coconut Chicken Curry

Indulge in the comforting flavors of Low Sodium Coconut Chicken Curry, a heart-healthy take on a classic dish that doesn't skimp on taste. This rich and creamy curry combines tender chicken breast and vibrant vegetables like red bell pepper and spinach, all simmered in a luscious blend of coconut milk, unsalted chicken broth, and fragrant spices like curry powder, turmeric, and cumin. The addition of fresh ginger, garlic, and a squeeze of lime juice adds layers of brightness, while a touch of low-sodium soy sauce ensures a balanced, savory finish. Perfect for a quick weeknight meal, this wholesome recipe comes together in under an hour and can be served over fluffy rice or paired with low-sodium naan for a satisfying, flavorful dish that’s easy on your heart.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 400 ml coconut milk
• 250 ml unsalted chicken broth
• 1 medium yellow onion
• 4 large garlic cloves
• 1 inch piece fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 0.5 cup fresh cilantro leaves
• 1 whole lime
• 2 tablespoons extra virgin olive oil
• 1 tablespoon low-sodium soy sauce
• 1 medium red bell pepper
• 2 cups spinach leaves
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Dice the onion and mince the garlic cloves. Peel and grate the ginger.

Step 3

In a large pan or skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes or until translucent.

Step 4

Add the minced garlic and grated ginger to the pan. Cook for an additional 2 minutes until fragrant.

Step 5

Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook the spices for 1 minute to enhance their flavors.

Step 6

Add the chicken pieces to the pan, cooking until they are browned on the outside, about 5-7 minutes.

Step 7

Pour in the coconut milk and unsalted chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 8

Slice the red bell pepper into thin strips and add them to the simmering curry.

Step 9

Add the low-sodium soy sauce and black pepper to the curry. Stir well and let it simmer for 15 minutes, uncovered, allowing the flavors to meld and the sauce to thicken.

Step 10

Just before serving, stir in the spinach leaves until they wilt into the sauce.

Step 11

Squeeze fresh lime juice over the curry and garnish with chopped fresh cilantro.

Step 12

Serve hot with your choice of rice or low-sodium naan bread.

Nutrition Facts

Serving size	(1725.5g)

Amount per serving	% Daily Value*
Calories	1432.0

Total Fat 50.7g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 425mg	0%
Sodium 3111.5mg	0%
Total Carbohydrate 79.4g	0%
Dietary Fiber 11.9g	0%
Total Sugars 38.7g
Protein 166.7g	0%

Vitamin D 25IU	0%
Calcium 340.8mg	0%
Iron 17.0mg	0%
Potassium 3044.9mg	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: 31.7%

Protein: 46.3%

Carbs: 22.0%