Dairy-Free Chicken Madras Curry
Savor the bold and vibrant flavors of this **Dairy-Free Chicken Madras Curry**, a delightful twist on the classic Indian dish that's perfect for those avoiding dairy. Made with tender chunks of boneless chicken thighs simmered in an aromatic blend of spices, creamy coconut milk, and zesty curry leaves, this curry delivers a beautifully balanced kick of heat and richness. The use of coconut oil and coconut milk elevates the recipe with subtle, nutty undertones while keeping it completely dairy-free. Ready in just 60 minutes, this hearty curry is perfect for weeknight meals or dinner parties. Serve it with steamed rice or warm flatbread for a wholesome, gluten-free option that’s irresistibly flavorful. Whether you’re a spice lover or seeking a comforting recipe with a healthy twist, this dish will quickly become a go-to favorite in your kitchen!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 1 tablespoon ginger, grated
- 3 garlic cloves, minced
- 2 green chilies, chopped
- 10 curry leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1.5 teaspoons red chili powder
- 1 teaspoon garam masala
- 400 grams canned chopped tomatoes
- 200 milliliters coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until golden brown, about 8 minutes.
Stir in the ginger, garlic, and green chilies and cook for another 2 minutes until fragrant.
Add the curry leaves, ground cumin, ground coriander, turmeric powder, red chili powder, and garam masala. Stir well, cooking the spices for 1 minute.
Add the chopped tomatoes and salt. Cook for 5 minutes, allowing the tomatoes to break down.
Stir in the chicken, ensuring it is well coated with the spice mixture. Cook until the chicken is browned, about 5 minutes.
Pour in the coconut milk, stir thoroughly, and bring to a gentle simmer.
Cover the pan, reduce the heat to low, and let it cook for about 20 minutes, or until the chicken is tender and cooked through.
Uncover the pan and let the sauce thicken to your preference, adjusting the salt if necessary.
Garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice or your choice of flatbread.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 35.6 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3529 mg | 75% | |
*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.
