Dairy-Free Boneless Chicken Curry
Indulge in the rich and aromatic flavors of Dairy-Free Boneless Chicken Curry, a wholesome dish that's perfect for those seeking comforting meals without any dairy. This recipe features tender chicken thighs simmered in a luscious coconut milk base, infused with a medley of bold spices like curry powder, turmeric, and cumin for a deeply satisfying flavor profile. Fresh garlic, ginger, and a hint of chili powder add layers of warmth, while lemon juice and cilantro brighten the dish just before serving. Cooked in coconut oil for a velvety finish, this curry pairs beautifully with steamed rice or flatbreads. Ready in just an hour, it’s a go-to recipe for quick weeknight dinners or cozy family gatherings, offering a dairy-free twist on classic chicken curry that everyone will love.
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Recipe Information
Ingredients
- 1 kg boneless skinless chicken thighs
- 400 ml coconut milk
- 2 tablespoons coconut oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.5 cup, chopped fresh cilantro
Instructions
Begin by preparing the chicken: Cut the boneless chicken thighs into bite-sized pieces and set aside.
In a large pot or deep pan, heat the coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan, cooking for an additional 2 minutes until fragrant.
Stir in the curry powder, turmeric, cumin, coriander, and chili powder. Cook for 2 minutes, stirring constantly to prevent the spices from burning.
Add the chicken pieces to the pan, stirring to coat them thoroughly with the spice mixture.
Cook the chicken until it starts to brown, about 5 to 7 minutes.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add salt and black pepper to taste. Stir well to combine.
Reduce the heat to low, cover the pot, and let the curry simmer for about 25 minutes, stirring occasionally.
Once the chicken is tender and cooked through, add the lemon juice. Stir and adjust seasoning if needed.
Remove from heat and let the curry sit for 5 minutes to allow the flavors to meld together.
Garnish with freshly chopped cilantro before serving.
Serve the Dairy-Free Boneless Chicken Curry over rice or with flatbreads for a complete meal.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 7394 mg | 321% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 38.5 g | ||
| Protein | 156.7 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2864 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
