Low Sodium Potato and Chicken Curry

Savor the comforting flavors of this Low Sodium Potato and Chicken Curry, a heart-healthy twist on a traditional favorite. Packed with tender chicken breast, creamy potatoes, and a fragrant blend of spices like cumin, coriander, and turmeric, this curry delivers bold, satisfying taste without the extra salt. The use of low-sodium chicken broth and a touch of coconut milk creates a rich, velvety sauce that's both nourishing and indulgent. Fresh ginger, garlic, and cilantro add layers of vibrant, aromatic flavor, while a splash of lemon juice ties everything together with a refreshing tang. Perfectly suited for those watching their sodium intake, this easy 1-pot dish is ready in just an hour, making it ideal for a wholesome weeknight dinner. Serve it with steamed rice or whole-grain flatbread for a complete and flavorful meal.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 300 grams Potatoes
• 1 medium Onion
• 3 large Garlic cloves
• 1 inch piece Ginger
• 2 tablespoons Tomato paste
• 2 cups Low-sodium chicken broth
• 1 cup Coconut milk
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Black pepper
• 0.5 cup Cilantro leaves
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice

Directions

Step 1

1. Begin by preparing the ingredients: chop the chicken breast into bite-sized pieces, peel and cut the potatoes into small cubes, dice the onion, mince the garlic, and grate the ginger.

Step 2

2. Heat the olive oil in a large pot over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds.

Step 3

3. Add the diced onion and sauté until it turns translucent, about 5 minutes.

Step 4

4. Stir in the garlic and ginger. Cook for another 2 minutes until fragrant.

Step 5

5. Mix in the ground coriander, turmeric powder, cayenne pepper, and black pepper. Stir to coat the onion mixture.

Step 6

6. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes.

Step 7

7. Stir in the tomato paste and cook for another minute.

Step 8

8. Pour in the low-sodium chicken broth and bring to a gentle simmer.

Step 9

9. Add the cubed potatoes to the pot. Cover and cook for 20 minutes or until the potatoes are tender.

Step 10

10. Uncover the pot and add the coconut milk, stirring well. Let it simmer for another 5 minutes.

Step 11

11. Add lemon juice for a burst of freshness. Check the flavor and adjust with more black pepper if needed.

Step 12

12. Turn off the heat and stir in the chopped cilantro leaves.

Step 13

13. Serve the curry hot with a side of steamed rice or whole-grain flatbread.

Nutrition Facts

Serving size	(1909.7g)

Amount per serving	% Daily Value*
Calories	1557.5

Total Fat 50.3g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 5.1g
Cholesterol 430mg	0%
Sodium 1943.1mg	0%
Total Carbohydrate 126.7g	0%
Dietary Fiber 16.5g	0%
Total Sugars 35.4g
Protein 160.3g	0%

Vitamin D 0IU	0%
Calcium 337.8mg	0%
Iron 13.2mg	0%
Potassium 4756.4mg	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: 28.3%

Protein: 40.1%

Carbs: 31.7%