Low Sodium Curry Chicken Thigh

Elevate your weeknight dinner with this flavorful and heart-conscious Low Sodium Curry Chicken Thigh recipe! Tender, juicy chicken thighs are simmered to perfection in a fragrant, salt-free curry sauce crafted with aromatic spices like cumin, coriander, and turmeric. The addition of light coconut milk and no-salt-added diced tomatoes creates a creamy, vibrant base that’s both healthy and indulgent. Fresh cilantro infuses the dish with a burst of herbaceous freshness, while a squeeze of lime adds a bright, zesty finish. Ready in under an hour, this satisfying curry is ideal for those seeking a low sodium yet deeply flavorful meal. Pair it with steamed rice, quinoa, or your favorite vegetables for a wholesome, restaurant-quality dinner at home!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs, skinless and boneless
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Curry powder, salt-free
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Crushed red pepper flakes
• 14 ounces Canned diced tomatoes, no salt added
• 1 cup Coconut milk, light
• 0.25 cup Fresh cilantro, chopped
• 1 medium Lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the chopped onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent.

Step 3

Add the minced garlic and grated ginger, and cook for 1 minute, stirring frequently to prevent burning.

Step 4

Mix in the salt-free curry powder, ground cumin, ground coriander, ground turmeric, and crushed red pepper flakes. Stir the spices continuously for 1 minute to release their flavors.

Step 5

Add the chicken thighs to the skillet, browning them for about 5 minutes on each side.

Step 6

Pour in the canned diced tomatoes and coconut milk, stirring well to combine.

Step 7

Lower the heat to a simmer, cover the skillet with a lid, and let the curry cook for about 25 to 30 minutes, or until the chicken is cooked through and tender.

Step 8

Stir in the chopped cilantro, and allow the curry to cook for an additional 2 minutes.

Step 9

Serve the curry chicken thighs with lime wedges on the side for a burst of freshness.

Nutrition Facts

Serving size	(1340.6g)

Amount per serving	% Daily Value*
Calories	1435.1

Total Fat 87.9g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 436mg	0%
Sodium 436.7mg	0%
Total Carbohydrate 59.2g	0%
Dietary Fiber 18.1g	0%
Total Sugars 22.7g
Protein 115.8g	0%

Vitamin D 4IU	0%
Calcium 337.5mg	0%
Iron 17.3mg	0%
Potassium 2670.6mg	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: 53.1%

Protein: 31.1%

Carbs: 15.9%