Low Sodium Coconut Curry Chicken

Experience the perfect balance of flavor and nourishment with this Low Sodium Coconut Curry Chicken recipe, a healthy twist on a classic favorite. Made with tender chunks of chicken, vibrant bell peppers and carrots, creamy coconut milk, and fragrant spices like curry powder, turmeric, and fresh ginger, this dish is rich in taste yet mindful of your sodium intake. Coconut oil and unsalted chicken broth provide a wholesome base, while fresh lime juice, basil, and cilantro add a refreshing finish. This quick and easy curry comes together in just 45 minutes, making it ideal for busy weeknights. Serve it over steamed rice, cauliflower rice, or enjoy it as is for a comforting, low-sodium meal that doesn't skimp on flavor.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large bell pepper, sliced
• 1 large carrot, sliced
• 1 13.5-ounce can coconut milk
• 1 cup unsalted chicken broth
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 0.5 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped
• 8 fresh basil leaves, chopped
• 0.25 teaspoon ground black pepper

Directions

Step 1

Cut the chicken breasts into 1-inch cubes and set aside.

Step 2

In a large skillet, heat coconut oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Add minced garlic and grated ginger to the skillet, stirring continuously for 1 minute until fragrant.

Step 4

Increase the heat slightly and add the chicken pieces to the skillet. Cook until the chicken is lightly browned on all sides, about 5-6 minutes.

Step 5

Add the sliced bell pepper and carrot to the skillet, stirring well to combine.

Step 6

Pour in the coconut milk and unsalted chicken broth, then add curry powder, turmeric, cayenne pepper, and tomato paste. Stir everything together.

Step 7

Reduce the heat to low, cover, and let the curry simmer for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

Step 8

Stir in lime juice, chopped cilantro, and basil leaves. Season with ground black pepper to taste.

Step 9

Serve hot garnished with additional cilantro and basil if desired.

Nutrition Facts

Serving size	(1614.4g)

Amount per serving	% Daily Value*
Calories	1356.7

Total Fat 46.7g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 4604.6mg	0%
Total Carbohydrate 80.7g	0%
Dietary Fiber 11.3g	0%
Total Sugars 46.8g
Protein 148.8g	0%

Vitamin D 4.5IU	0%
Calcium 233.3mg	0%
Iron 18.2mg	0%
Potassium 2919.8mg	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: 31.4%

Protein: 44.5%

Carbs: 24.1%