High-Fiber Chicken Curry
A delicious and heart-healthy chicken curry recipe packed with fiber and nutrients to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 lb skinless, boneless chicken breast, cut into cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger, sauté until fragrant.
Add chicken cubes to the pot and cook until browned on all sides.
Stir in curry powder, turmeric, cumin, and coriander, cook for another minute.
Add diced tomatoes, chickpeas, chicken broth, and coconut milk. Bring to a simmer and cook for 30 minutes.
Season with salt and pepper to taste.
Serve the chicken curry hot, garnished with fresh cilantro. Enjoy with brown rice or quinoa for an extra fiber boost.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 30 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 3 |
| Trans fat (g) | 0 |
| Sodium (mg) | 700 |
| Cholesterol | 60 |