Chicken Curry

Here’s my low sodium version of chicken curry. This recipe is quick and easy to prepare and will leave your house smelling glorious.

Serves 6.

SODIUM CONTENT: 99.4 mg per serving


2 T. vegetable oil
2 lbs. boneless, skinless chicken breasts, rinsed well and cut into bite-size chunks
1 c. diced onion (about 1 med/lg onion)
1/3 c. minced hot pepper with seeds (about 1 long hot pepper or 2 jalapenos)
1/2 c. white wine
1/4 c. apple juice
1/2 c. honey
1 T. apple cider vinegar
1 T. curry powder (check ingredients to ensure no salt is added)
1 t. ground turmeric
2 t. ground mustard
1/4 t. freshly ground black pepper
1/8 t. dried red pepper flakes


Heat oil in a large saute pan over med-high. Add chicken and onion and cook, stirring, until chicken is no longer pink outside, about 10-12 minutes. Reduce heat to med-low and add remaining ingredients. Cook, uncovered, stirring frequently, until chicken is fully cooked, about 25-30 minutes. Serve hot over basmati rice.

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2 Responses to Chicken Curry

  1. Karen says:

    I was wondering how to make the chicken curry for just my huband and myself. Our chldren are grown, so it is just the two of us. My husband has recently found out he has renal disease. He is only 3 weeks post op, do his levels aren’t leveled out yet, but we do know we need to watch the sodium level. I find your page easy to navigate and appreciate that very much! Thanks for what you do for those that need (or should) watch their sodium level.)~Karen

    • Christy says:

      Hi Karen, You’re so welcome! Any of the recipes can be halved or even quartered for convenience. So for the recipe above, I’d recommend simply halving all of the ingredients – 1 lb. chicken, instead of 2, etc. As long as you stick to the same proportions, everything should taste the same. Hope this helps!

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