Low Sodium Kadai Chicken

Indulge in the rich, aromatic flavors of Low Sodium Kadai Chicken, a healthier twist on the classic Indian favorite. This wholesome dish features tender pieces of boneless chicken breast simmered in a vibrant tomato-based gravy, enhanced by freshly ground spices like coriander, cumin, fennel, and black peppercorns. Red and green bell peppers add a delicious crunch, while a hint of garam masala ties the dish together with its signature warmth. Low-sodium chicken broth keeps the sodium in check without compromising on flavor, making it perfect for those seeking a heart-healthy meal. Ready in under an hour, this delightful curry pairs beautifully with fluffy rice or warm naan, offering a mindful yet flavorful dining experience.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken breast
• 1 large Red bell pepper
• 1 large Green bell pepper
• 3 medium Tomatoes
• 1 large Onion
• 4 large Garlic cloves
• 1 inch Ginger
• 2 tablespoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 5 pieces Black peppercorns
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 cup Low-sodium chicken broth
• 2 tablespoons Fresh cilantro
• 2 tablespoons Olive oil
• 0.5 cup Water

Directions

Step 1

Begin by preparing the chicken. Cut the boneless chicken breast into bite-sized pieces and set aside.

Step 2

Heat a dry skillet on medium heat, add coriander seeds, cumin seeds, fennel seeds, and black peppercorns. Toast them lightly until fragrant, then grind them into a coarse powder using a spice grinder or mortar and pestle.

Step 3

Chop the red and green bell peppers into medium-sized pieces. Dice the tomatoes and the onion. Mince the garlic cloves and ginger.

Step 4

In a heavy-bottomed pan or kadai, heat the olive oil over medium heat.

Step 5

Add the chopped onion and sauté until it turns golden brown.

Step 6

Add the minced garlic and ginger, and stir for a minute until fragrant.

Step 7

Now add the diced tomatoes and the ground spice mixture, stirring well to combine.

Step 8

Add the turmeric powder, red chili powder, and cook until the tomatoes soften and the oil starts to separate from the masala.

Step 9

Introduce the chicken pieces to the pan, stirring well to coat with the masala.

Step 10

Pour in the low-sodium chicken broth and water, cover the pan, and let it simmer on low heat for about 15 minutes, stirring occasionally.

Step 11

Check the consistency; you might need to cook it uncovered for a few minutes to thicken the sauce.

Step 12

Add garam masala and the chopped red and green bell peppers, mix gently, and cook for an additional 5 minutes until the bell peppers are slightly tender.

Step 13

Turn off the heat and garnish with freshly chopped cilantro.

Step 14

Serve hot with rice or naan, enjoying the aromatic and flavorful low-sodium Kadai Chicken.

Nutrition Facts

Serving size	(1843.6g)

Amount per serving	% Daily Value*
Calories	1368.1

Total Fat 53.4g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 430mg	0%
Sodium 1771.4mg	0%
Total Carbohydrate 79.0g	0%
Dietary Fiber 24.4g	0%
Total Sugars 30.2g
Protein 156.5g	0%

Vitamin D 0IU	0%
Calcium 418.8mg	0%
Iron 13.2mg	0%
Potassium 3809.6mg	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: 33.8%

Protein: 44.0%

Carbs: 22.2%