Low Sodium Spicy Kari (Indonesian Chicken Curry)

Transport your taste buds straight to the heart of Indonesia with this vibrant and flavorful Low Sodium Spicy Kari (Indonesian Chicken Curry). This healthier twist on a beloved Southeast Asian classic combines tender chicken thighs, creamy unsweetened coconut milk, and an aromatic blend of turmeric, coriander, and cumin. Enhanced with kaffir lime leaves, bruised lemongrass, and a hint of paprika, this curry maintains its bold, authentic flavors while cutting back on sodium without sacrificing taste. Fresh red chilies provide an adjustable kick, perfect for spice lovers, while a squeeze of lime adds a zesty finish. With a short prep time of 15 minutes and a simmering process that fills your kitchen with irresistible aromas, this curry is perfect for weeknight dinners or casual entertaining. Serve it over steamed rice and garnish with cilantro for a satisfying, low-sodium dish that's as nourishing as it is delicious.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs, skinless and boneless
• 400 ml Coconut milk, unsweetened
• 200 ml Low-sodium chicken broth
• 3 pieces Shallots, finely chopped
• 4 pieces Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 pieces Red chilies, chopped
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 3 pieces Kaffir lime leaves
• 1 piece Cinnamon stick
• 1 piece Fresh lemongrass stalk, bruised
• 1 piece Lime, juiced
• 2 tablespoons Cooking oil (e.g., coconut or canola oil)
• 0.5 teaspoon Salt substitute (optional, use as per instructions)
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

Prepare the chicken by cutting the thighs into bite-sized pieces. Set aside.

Step 2

Heat the cooking oil in a large pot or deep skillet over medium heat.

Step 3

Add the chopped shallots, minced garlic, and grated ginger to the pot. Sauté until fragrant and the shallots are translucent, about 3-4 minutes.

Step 4

Stir in the turmeric powder, coriander powder, cumin powder, and paprika. Cook for 1 minute to toast the spices, stirring constantly to prevent burning.

Step 5

Add the chopped red chilies and mix well.

Step 6

Pour in the coconut milk and low-sodium chicken broth. Stir to combine.

Step 7

Add the kaffir lime leaves, cinnamon stick, and bruised lemongrass stalk. Bring the mixture to a simmer.

Step 8

Once simmering, add the chicken pieces to the pot. Stir to coat the chicken with the sauce.

Step 9

Cover the pot and let it cook for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.

Step 10

Discard the cinnamon stick, lemongrass stalk, and kaffir lime leaves from the curry. Squeeze in the fresh lime juice and stir.

Step 11

Taste and adjust the seasoning if necessary. If using a salt substitute, add it to taste at this step.

Step 12

Serve the curry hot, garnished with freshly chopped cilantro. Pair it with steamed rice or a side of your choice for a complete meal.

Nutrition Facts

Serving size	(1384.4g)

Amount per serving	% Daily Value*
Calories	1520.2

Total Fat 92.7g	0%
Saturated Fat 45.9g	0%
Polyunsaturated Fat g
Cholesterol 545mg	0%
Sodium 524.5mg	0%
Total Carbohydrate 37.9g	0%
Dietary Fiber 8.2g	0%
Total Sugars 9.8g
Protein 136.9g	0%

Vitamin D 5IU	0%
Calcium 211.6mg	0%
Iron 11.6mg	0%
Potassium 2007.2mg	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: 54.4%

Protein: 35.7%

Carbs: 9.9%