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. This recipe is low in saturated fats and cholesterol while being rich in fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
In a large skillet, heat olive oil over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.
Add chicken pieces to the skillet and brown on all sides.
Stir in curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for another minute.
Add diced tomatoes and coconut milk to the skillet. Season with salt and pepper.
Simmer the curry for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
Adjust seasoning to taste. Serve the chicken curry hot, garnished with fresh cilantro.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 25 |
| Carbs (g) | 15 |
| Fiber (g) | 5 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 50 |