High-Protein Chicken Curry for Lowering Cholesterol
A delicious and heart-healthy chicken curry recipe inspired by Indian cuisine, designed to support a diet aimed at lowering high cholesterol. This recipe is rich in soluble fiber, plant-based proteins, and healthy fats while avoiding saturated fats, cholesterol, and refined sugars.
Ingredients
- 1 lb chicken breast, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 carrot, sliced
- 1 bell pepper, diced
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large skillet, heat some olive oil over medium heat.
Add the chopped onion, garlic, and ginger. Saute until fragrant.
Add the diced chicken breast and cook until browned.
Stir in the curry powder, turmeric, cumin, and cinnamon. Cook for another minute.
Add the sliced carrot, diced bell pepper, chickpeas, diced tomatoes, and coconut milk. Season with salt and pepper.
Simmer the curry for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
Garnish with fresh cilantro before serving.
Serve the chicken curry hot over brown rice or quinoa for a heart-healthy meal.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 30 |
| Carbs (g) | 15 |
| Fiber (g) | 5 |
| Sugar (g) | 6 |
| Saturated fat (g) | 3 |
| Trans fat (g) | 0 |
| Sodium (mg) | 700 |
| Cholesterol | 50 |