Name: Low Sodium Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 tbsp oil; 2 garlic cloves, minced; 2 tsp grated ginger; ½ onion, chopped; 500 g (1 lb) chicken thighs, sliced; 2.5 tbsp curry powder; 1¼ cups coconut milk; 1.5 cups low sodium chicken broth; ¾ cup frozen peas; ¼ cup chopped coriander

This low sodium chicken curry features tender chicken simmered in coconut milk with fragrant garlic, ginger, and warm curry spices. Made completely without salt, it gets its depth of flavor from herbs, spices, and low sodium broth. It’s delicious, simple, and satisfying—served over rice or potatoes.

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Table of Contents

Ingredients Needed

1.5 tbsp oil: vegetable or canola
2 garlic cloves: minced
2 tsp fresh ginger: grated
½ onion: finely chopped
500 g (1 lb) chicken thighs: boneless, skinless, sliced
2.5 tbsp curry powder: use mild or hot, depending on your taste
1¼ cups full-fat coconut milk (270 ml): rich and creamy
1.5 cups low sodium chicken stock (375 ml): or homemade no-salt broth
¾ cup frozen peas: for color and texture
¼ cup chopped fresh coriander (cilantro): optional garnish

How To Make Low Sodium Chicken Curry

Sauté Aromatics:
Heat oil in a skillet over medium-high heat. Add garlic, ginger, and onion. Sauté for 3 minutes until onion is soft and translucent.

Cook Chicken:
Add chicken to the skillet. Cook, stirring, until it changes from pink to white.

Add Curry Powder:
Stir in curry powder and cook for 2 minutes to release flavor.

Add Coconut Milk & Stock:
Pour in coconut milk and low sodium chicken stock. Stir well. Lower heat and simmer for 10 minutes until sauce thickens slightly.

Finish with Peas:
Add frozen peas. Simmer 2 more minutes. Taste and adjust spices if needed.

Garnish & Serve:
Top with chopped coriander and serve warm over rice, noodles, or mashed potatoes.

Recipe Tips

Use low sodium or homemade salt-free chicken broth.
No salt needed—curry spices and coconut milk add all the flavor.
Use boneless chicken thighs for best texture, or breast if preferred.
Add diced bell peppers or carrots for extra vegetables.

How to Store & Reheat

Fridge: Store in a sealed container up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight.
Reheat: Warm gently on the stove or microwave until hot.

Nutrition Facts (Approx. per serving)

Calories: 390
Sodium: 90–130 mg
Protein: 27 g
Fat: 26 g
Carbs: 11 g
Fibre: 2 g
Sugar: 3 g

FAQs

Does this curry really need no salt?
Correct—thanks to spices, garlic, and ginger, it’s flavorful without adding salt.

Can I use light coconut milk?
Yes, but full-fat gives a creamier sauce. Choose based on preference.

Is this good for a low sodium or kidney-friendly diet?
Yes. There’s no added salt, and low sodium broth is used.

Can I make it vegetarian?
Yes—swap chicken for tofu or chickpeas, and use veggie broth.

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