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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