This curry uses yellow curry powder, turmeric, and garlic for bold flavor, while Greek yogurt adds creaminess without heavy cream. Cooking in a slow cooker keeps chicken moist and vegetables tender. By reducing salt and using low sodium broth, this dish supports blood pressure‑friendly and DASH diet goals without sacrificing taste.

Ingredients Needed

1.25 lb boneless chicken breasts: cut into 1‑inch cubes.
2 small onions (270 g): diced.
4 carrots (280 g): sliced.
2 cloves garlic: minced.
2 Tbsp yellow curry powder: mild and aromatic.
2 Tbsp cornstarch (16 g): thickens sauce.
2 tsp salt: reduce or omit for stricter low sodium diets.
¾ tsp ground turmeric: boosts color and flavor.
½ tsp ground black pepper: mild spice.
⅓ cup chicken broth: use low sodium or unsalted.
1 cup plain nonfat Greek yogurt (227 g): adds creaminess.
¼ cup fresh cilantro: chopped, plus more for garnish.

How To Make Low Sodium Chicken Curry

Combine Ingredients in Slow Cooker:
Place chicken, onions, carrots, and garlic in slow cooker.

Season and Add Broth:
In small bowl, mix curry powder, cornstarch, turmeric, salt (if using), and pepper. Toss with chicken mixture. Pour in chicken broth and stir.

Cook Slowly:
Cover and cook 4 hours on high or 8 hours on low, until chicken and carrots are tender.

Finish with Yogurt and Herbs:
Ladle 1 cup of cooking liquid into bowl; whisk with Greek yogurt and cilantro. Stir mixture back into slow cooker. Adjust seasoning if needed.

Serve:
Serve warm over steamed rice, quinoa, or cauliflower rice. Garnish with extra cilantro.

Recipe Tips

For stricter low sodium, omit added salt and use unsalted chicken broth.
Add diced bell peppers or zucchini during last hour for extra vegetables.
Use full‑fat yogurt for richer texture, or coconut yogurt for dairy‑free.
Curry thickens as it cools; add splash of water if reheating.
Can prep ingredients the night before for quick morning assembly.

How to Store & Reheat

Fridge: Store in airtight container up to 4 days.
Freezer: Freeze portions up to 2 months; thaw overnight before reheating.
Reheat: Warm gently on stovetop or microwave; add splash of water if sauce thickens.

Nutrition Facts (per serving, 6 servings)

Calories: ~220
Sodium: ~230 mg (lower if salt omitted)
Protein: 28 g
Fat: 4 g
Carbs: 16 g
Fibre: 3 g
Sugar: 7 g

FAQs

How do I make this curry very low sodium?
Use unsalted chicken broth and omit added salt; enhance flavor with extra turmeric, garlic, or fresh herbs.

Can I use chicken thighs instead of breasts?
Yes. Boneless thighs stay juicy and are ideal for slow cooking.

Can I make this curry dairy‑free?
Yes. Substitute Greek yogurt with coconut yogurt or plain unsweetened dairy‑free yogurt.

Can I thicken curry without cornstarch?
Yes. Blend part of the cooked vegetables into the sauce or simmer uncovered to reduce.

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