Low Sodium Creamy Chicken Curry

Indulge in the rich and satisfying flavors of this Low Sodium Creamy Chicken Curry, a heart-healthy twist on the classic comfort dish. Perfect for those watching their salt intake, this recipe combines tender, bite-sized chicken thighs with a fragrant blend of curry powder, cumin, turmeric, and fresh aromatics like garlic and ginger. A velvety base of coconut milk and unsalted chicken stock ensures a luxurious texture without relying on added sodium, while vibrant bell peppers and fresh spinach add a boost of nutrients and color. Finished with a splash of tangy lemon juice and a sprinkle of fresh cilantro, this curry delivers bold, wholesome flavor in every bite. Serve it with steamed basmati rice or whole wheat naan for a fulfilling and family-friendly meal that’s as nutritious as it is delicious.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 large garlic cloves
• 1 tablespoon ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 can coconut milk
• 0.5 cup unsalted chicken stock
• 1 large bell pepper (any color)
• 2 cups fresh spinach
• 0.25 cup fresh cilantro
• 1 tablespoon lemon juice
• 0.25 cup unsalted cashews (optional)

Directions

Step 1

Dice the chicken thighs into bite-sized pieces. Season lightly with pepper.

Step 2

Chop the onion finely and mince the garlic. Grate the fresh ginger.

Step 3

Cut the bell pepper into thin strips and set aside.

Step 4

In a large skillet or pot, heat the olive oil over medium heat.

Step 5

Add the onions and sauté until they become translucent, about 5 minutes.

Step 6

Add the garlic and ginger to the onions and cook for another 2 minutes, stirring frequently.

Step 7

Stir in the curry powder, ground cumin, coriander, and turmeric. Cook for about 1 minute until the spices become aromatic.

Step 8

Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.

Step 9

Pour in the coconut milk and chicken stock. Stir until well mixed.

Step 10

Bring the mixture to a simmer. Reduce heat to low, cover the pot, and let it cook for 15 minutes.

Step 11

After 15 minutes, add the bell pepper strips and fresh spinach. Stir to combine and cook for an additional 5 minutes until the vegetables are tender.

Step 12

Stir in the lemon juice and adjust seasoning to taste, if necessary.

Step 13

Garnish with chopped fresh cilantro and scatter the unsalted cashews on top for added texture, if using.

Step 14

Serve hot with basmati rice or whole wheat naan for a complete meal.

Nutrition Facts

Serving size	(1453.8g)

Amount per serving	% Daily Value*
Calories	1724.1

Total Fat 95.6g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 2592.5mg	0%
Total Carbohydrate 83.7g	0%
Dietary Fiber 10.7g	0%
Total Sugars 43.8g
Protein 131.5g	0%

Vitamin D 31.8IU	0%
Calcium 276.5mg	0%
Iron 16.9mg	0%
Potassium 2475.7mg	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: 50.0%

Protein: 30.6%

Carbs: 19.5%