Low Sodium Indian Chicken Curry

Savor the rich, aromatic flavors of this Low Sodium Indian Chicken Curry, a healthier twist on a classic comfort dish. Bursting with warm spices like cumin, coriander, and turmeric, this curry delivers depth without relying on heavy salt, thanks to a flavorful base of low-sodium chicken broth, tomato paste, and creamy coconut milk. Tender, bite-sized chicken pieces are simmered to perfection, absorbing the bold yet balanced spices, while fresh ginger and garlic add invigorating zest. A final touch of lemon juice and cilantro brightens the dish, making it a perfect pairing with steamed rice or whole wheat flatbread. Ready in under an hour, this heart-smart curry is an excellent option for flavor enthusiasts looking to reduce their sodium intake without compromising on authentic taste.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound boneless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper (optional)
• 0.5 teaspoon ground black pepper
• 1 cup low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 cup coconut milk
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons fresh lemon juice

Directions

Step 1

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

Step 2

Heat olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add minced garlic and grated ginger to the pan. Stir and cook for another 2 minutes until fragrant.

Step 4

Mix in the coriander, cumin, turmeric, and cayenne pepper (if using) and cook for 1 minute to toast the spices.

Step 5

Add the chicken pieces to the pan, stirring to coat them with the spice mixture. Cook until the chicken is lightly browned on all sides, about 5 minutes.

Step 6

Pour in the low-sodium chicken broth and add the tomato paste. Stir to combine and bring the mixture to a simmer.

Step 7

Lower the heat and cover the pan, allowing the curry to simmer for 15 minutes or until the chicken is cooked through.

Step 8

Stir in the coconut milk and ground black pepper. Simmer uncovered for another 10 minutes to thicken the sauce.

Step 9

Remove from heat and stir in the fresh lemon juice and chopped cilantro.

Step 10

Serve the curry warm with your choice of rice or flatbread, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1226.3g)

Amount per serving	% Daily Value*
Calories	1247.2

Total Fat 47.7g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 493.0mg	0%
Total Carbohydrate 54.1g	0%
Dietary Fiber 8.3g	0%
Total Sugars 28.2g
Protein 148.9g	0%

Vitamin D 22.7IU	0%
Calcium 189.4mg	0%
Iron 10.7mg	0%
Potassium 2276.3mg	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: 34.6%

Protein: 48.0%

Carbs: 17.4%