Low Sodium Spicy Chicken Curry

Savor the bold flavors of this Low Sodium Spicy Chicken Curry, a heart-healthy twist on a classic comfort dish packed with aromatic spices and creamy richness. Tender pieces of boneless chicken thighs simmer in a vibrant sauce made with unsalted tomato puree, silky coconut milk, and a carefully balanced blend of turmeric, cumin, coriander, garam masala, and a hint of cayenne pepper for the perfect level of heat. This recipe achieves its full-bodied flavor without relying on added salt, making it an excellent choice for those watching their sodium intake. Finished with a splash of zesty lemon juice and a sprinkle of fresh cilantro, this curry pairs beautifully with steamed rice or low-sodium flatbreads, making it a wholesome and satisfying meal option for any night of the week.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g Boneless, skinless chicken thighs
• 2 tbsp Olive oil
• 1 large Yellow onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tbsp Ginger, grated
• 1 cup Tomato puree (unsalted)
• 1 cup Unsweetened coconut milk
• 1 cup Water
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Paprika
• 0.5 tsp Cayenne pepper (adjust to taste)
• 1 tsp Garam masala
• 0.25 tsp Black pepper
• 2 tbsp Fresh cilantro, chopped
• 1 tbsp Lemon juice

Directions

Step 1

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

Step 2

In a large skillet or pot, heat the olive oil over medium heat.

Step 3

Add the finely chopped onion and sauté for 5-7 minutes until soft and golden brown.

Step 4

Stir in the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.

Step 5

Add the ground turmeric, cumin, coriander, paprika, and cayenne pepper. Toast the spices for 1 minute to release their aromas.

Step 6

Stir in the tomato puree and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.

Step 7

Pour in the coconut milk and water, mixing well to create a smooth curry base.

Step 8

Add the chicken pieces to the skillet, ensuring they are fully submerged in the sauce.

Step 9

Bring the curry to a gentle simmer, cover, and cook for 25 minutes, stirring occasionally.

Step 10

Uncover the skillet, stir in the garam masala, black pepper, and lemon juice. Simmer for an additional 5 minutes.

Step 11

Taste and adjust the spice level by adding more cayenne pepper if necessary.

Step 12

Garnish with freshly chopped cilantro and serve hot with steamed rice or low sodium flatbreads.

Nutrition Facts

Serving size	(1444.4g)

Amount per serving	% Daily Value*
Calories	1562.8

Total Fat 89.7g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 625mg	0%
Sodium 545.0mg	0%
Total Carbohydrate 50.5g	0%
Dietary Fiber 10.5g	0%
Total Sugars 18.8g
Protein 138.2g	0%

Vitamin D 35IU	0%
Calcium 683.5mg	0%
Iron 13.9mg	0%
Potassium 2764.1mg	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: 51.7%

Protein: 35.4%

Carbs: 12.9%