Low Sodium Indian Chicken Curry Recipe
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Jump to RecipeThis low sodium Indian chicken curry recipe is a simple and tasty curry recipe that has lots of flavor without added salt! Easy to make at home, this tasty low sodium curry is loaded with tender chicken, bell peppers, caramelized onions, and a creamy tomato sauce.
Serve over heaps of basmati rice, lemon biryani, or with a warm side of low sodium naan bread for a complete meal!
Want more great low sodium chicken dinner ideas? Try our low sodium chicken paprikash, low sodium chicken fajitas, or our favorite low sodium cashew chicken.
I love a good, super flavor, low sodium chicken recipe! This easy chicken curry is similar to a chicken dopiaza which is a classic Indian dish loaded with tender cooked chicken and caramelized onions with veggies. I decided to make a version at home, which stood up pretty well to our favorite Indian restaurant. It’s one of our favorite weeknight meals, with a fantastic tomato base sauce.
Succulent chicken is simmered in a warm mix of tomatoes, vegetables, lots of onions, and spices, and served with a creamy coconut milk sauce.
Why This Low Sodium Chicken Curry Works:
- It’s bright, fresh, and saucy.
- It’s warmly spiced
- Loaded with flavor with the slow cooked veggies.
- This versatile dish is great served with rice.
- A great low sodium Indian inspired recipe!
A Great Versatile Curry Recipe!
This low sodium chicken curry recipe is the perfect vehicle to use up any older produce or veggies you have on hand. Add your favorite ingredients and enjoy, this is one of our favorite Indian recipes! A great recipe to throw extra bell peppers, onions, and tomatoes into a flavorful sauce with perfectly cooked chicken. This dish has a mild taste, which is a great dish for the whole family.
Ingredients You’ll Need
- Chicken: I used a boneless skinless chicken breast for this recipe, but you can use dark meat chicken thighs if you prefer. Make sure you are adding about 2lbs to the dish – and make sure there is no added salt or sodium to the chicken (don’t use a pre-marinated chicken).
- Onions: you need a large quantity of onions for this tasty dish, chopped into large chunks. I used about 3lbs for this dish! Vidalia onions or sweet yellow onion wedges are perfect. You could use red onions for an extra kick.
- Fresh garlic cloves
- No-salt-added diced tomatoes
- Unsalted chicken stock
- Bell Peppers: for a bright crunchy texture
- Ground coriander
- Ground cumin
- Coconut Oil
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk.
- Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor from ground turmeric, ginger, curry powder, and ground fenugreek leaves.
- Cilantro: fresh chopped cilantro makes a fantastic garnish.
How To Make This Recipe
- In a large Dutch oven or heavy bottom pot, heat the coconut oil over low-medium heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sauté on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
- Add the chicken pieces to the Dutch oven, along with the garam masala, turmeric, and coriander. Stir well to combine and allow the chicken to get coated in the spices. Sautee chicken for about 10 minutes in the onions and spices.
- Add the diced tomatoes, unsalted chicken stock, bell pepper, peas, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and Vegetables are tender.
- Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.
Recipe FAQs
This chicken curry has XX mg sodium per serving. However, this will vary based on the ingredients you use in your kitchen, so ensure you read the labels on your ingredients before cooking.
Caramelized onions, sauteed chicken, sauteed vegetables, and a creamy sauce make up this delicious curry. We love serving this over plain steamed basmati rice.
I love serving this tasty chicken curry with low sodium naan bread, and a bright, fresh low sodium cucumber salad.
Dietary Modifications
This recipe is dairy free, and contains no dairy products.
For a vegetarian version, you can use tofu or chickpeas instead.
More Low Sodium Chicken Recipes
- Low Sodium Jambalaya
- Low Sodium Chicken Wings
- Sweet & Tangy Low Sodium Apricot Chicken
- Low Sodium Chicken Caesar Pasta Salad
- Low Sodium Chicken Tacos
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.
Low Sodium Indian Chicken Curry
Equipment
- large pot
Ingredients
- 2 tablespoons coconut oil
- 3 large sweet onion sliced
- 6 cloves garlic minced
- 2 lbs chicken breast chopped into ~1 inch cubes
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ¼ teaspoon Cayenne Pepper or Red Chili Flakes to taste
- 28 ounces no-salt-added diced tomatoes
- 2 cups no-salt-added chicken stock
- 2 bell pepper chopped
- ½ cup frozen peas
- 1 cup coconut milk unsweetened
- ¼ teaspoon black pepper
- 2 fresh limes juiced
Instructions
- In a large Dutch oven or heavy bottom pot, heat the coconut oil over low-medium heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sauté on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
- Add the chicken pieces to the Dutch oven, along with the garam masala, turmeric, and coriander. Stir well to combine and allow the chicken to get coated in the spices. Sautee chicken for about 10 minutes in the onions and spices.
- Add the no-salt diced tomatoes, unsalted chicken stock, bell pepper, peas, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and vegetables are tender.
- Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and fresh lime juice for garnish. Serve over rice with garlic naan bread.
Notes
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
Flavorful and easy to make
Hi Kelly,
I’m curious why you add the onions separately, 2/3 sautéed and 1/3 boiled/simmered?
Thanks,
PS – Love your LoSo recipes!
Hi Warren, that’s a great question! The recipe I adapted it from is an Indian curry called “chicken dopiaza” which means double onion – you’re supposed to add onions twice in the recipe which gives it different flavor and textures 🙂
You can absolutely add them all in at the beginning, too – but I like to add them twice to keep it more true to the original!
Let me know how it turns out if you make it – it’s one of our absolute favorite dinners with basmati rice.
– Kelly