Asian-Inspired Chicken Curry for Lowering Cholesterol
A delicious and heart-healthy chicken curry, inspired by Asian flavors and designed to support a diet aimed at lowering high cholesterol. This recipe is low in saturated fats, cholesterol, and refined sugars, and rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 lb skinless, boneless chicken breast, cut into cubes
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 red bell pepper, sliced
- 1 can (14 oz) light coconut milk
- 1 cup low-sodium chicken broth
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large skillet, heat olive oil over medium heat.
Add onions, garlic, and ginger. Sauté until fragrant.
Add chicken cubes and cook until browned on all sides.
Stir in curry powder, turmeric, cumin, and coriander. Cook for another minute.
Pour in coconut milk and chicken broth. Bring to a simmer.
Add red bell pepper slices. Cover and cook for 20 minutes, or until chicken is cooked through.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 25 |
| Carbs (g) | 15 |
| Fiber (g) | 5 |
| Sugar (g) | 3 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 50 |