Dairy-Free Chicken Handi
Indulge in the rich and aromatic flavors of Dairy-Free Chicken Handi, a wholesome twist on the classic North Indian dish. This recipe captures the essence of traditional handi cooking, using creamy coconut milk as a dairy-free alternative to create a luxuriously smooth gravy. Tender, bite-sized pieces of chicken are simmered in a medley of warming spices, including garam masala, turmeric, and cumin, balanced with the tang of pureed tomatoes and the heat of green chilies. Cooked to perfection in coconut oil, this dish is naturally dairy-free and packed with layers of flavor. Garnished with fresh coriander leaves, this gluten-free and paleo-friendly recipe pairs beautifully with steamed basmati rice or warm naan bread, making it a restaurant-worthy meal you can enjoy at home. Perfect for weeknight dinners or special occasions, this one-pot delight is sure to impress!
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Recipe Information
Ingredients
- 500 grams Chicken, boneless and skinless
- 3 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 2 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 small Green chilies, slit
- 3 medium Tomatoes, pureed
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 400 ml Coconut milk
- 2 tablespoons Coriander leaves, chopped
Instructions
Cut the chicken into bite-sized pieces and set aside.
Heat coconut oil in a large pan over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and sauté until they turn golden brown.
Add minced garlic, ginger, and green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
Stir in the pureed tomatoes and cook for about 5 minutes until the oil starts to separate from the mixture.
Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes to allow the spices to blend.
Add the chicken pieces to the pan and stir to coat them well with the spice mixture.
Pour in the coconut milk and mix thoroughly. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Stir occasionally to prevent sticking. If the gravy is too thick, you can add a little water to achieve the desired consistency.
Garnish with chopped coriander leaves before serving. Serve with rice or naan for a complete meal.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4027 mg | 175% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 43.6 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 250 mg | 19% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2754 mg | 59% | |
*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.
