Low Sodium Madras Curry

Discover the bold flavors of this Low Sodium Madras Curry, a heart-smart twist on a classic Indian-inspired dish that doesn’t skimp on taste. Packed with aromatic spices like unsalted Madras curry powder, turmeric, cumin, and a hint of cayenne, this recipe captures all the essence of traditional curries without the excess sodium. Tender pieces of chicken breast are simmered in a luscious coconut milk and low sodium chicken broth base, balanced with the natural sweetness of carrots and peas. Fresh cilantro and a squeeze of lime juice add a zesty finish, while this one-pot wonder remains easy on your prep time—ready in just an hour. Perfect for those looking for a wholesome, flavorful meal that’s both vibrant and health-conscious.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 Garlic cloves
• 1 inch Ginger
• 4 medium Tomatoes
• 2 tablespoons Madras curry powder (unsalted)
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 0.5 teaspoon Cayenne pepper
• 1 pound Chicken breast
• 1 can Coconut milk (unsweetened)
• 1 cup Low sodium chicken broth
• 1 cup Peas
• 1 large Carrot
• 0.5 cup Cilantro leaves
• 1 Lime

Directions

Step 1

Finely chop the onion, mince the garlic, and grate the ginger.

Step 2

Dice the tomatoes and carrot, and cut the chicken breast into bite-sized pieces.

Step 3

In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes.

Step 4

Add the garlic and ginger to the pot, stirring frequently for about 2 minutes until fragrant.

Step 5

Mix in the madras curry powder, turmeric, cumin, and cayenne pepper, and cook for another minute to release the spices' aroma.

Step 6

Add the diced tomatoes to the pot, cook while stirring occasionally until they start to break down, about 5 minutes.

Step 7

Introduce the chicken pieces into the pot, stirring until they are well coated with the curry mixture and begin to brown slightly.

Step 8

Pour in the coconut milk and low sodium chicken broth, then add the diced carrot. Bring the mixture to a gentle simmer.

Step 9

Cover the pot and let it simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 10

Add the peas and cook for an additional 5 minutes.

Step 11

Taste the curry, adjust the heat with more cayenne if desired.

Step 12

Garnish with chopped cilantro leaves and a squeeze of fresh lime juice before serving.

Nutrition Facts

Serving size	(2216.5g)

Amount per serving	% Daily Value*
Calories	2296.0

Total Fat 145.7g	0%
Saturated Fat 93.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 390.1mg	0%
Sodium 2244.3mg	0%
Total Carbohydrate 118.2g	0%
Dietary Fiber 38.3g	0%
Total Sugars 45.0g
Protein 160.2g	0%

Vitamin D 0IU	0%
Calcium 491.3mg	0%
Iron 29.9mg	0%
Potassium 5475.3mg	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: 54.1%

Protein: 26.4%

Carbs: 19.5%