Low Cholesterol Chicken Curry
A delicious and heart-healthy chicken curry recipe inspired by Indian cuisine, designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into cubes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup low-sodium chicken broth
- 2 cups spinach leaves
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
In a large skillet, heat olive oil over medium heat.
Add onions, garlic, and ginger. Cook until onions are translucent.
Add turmeric, cumin, coriander, cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant.
Add chicken cubes and cook until browned on all sides.
Stir in diced tomatoes, coconut milk, and chicken broth. Bring to a simmer.
Cover and cook for 20 minutes, stirring occasionally.
Add spinach leaves and cook until wilted.
Season with salt and pepper to taste.
Serve hot with brown rice or quinoa.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 30 |
| Carbs (g) | 15 |
| Fiber (g) | 5 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 50 |