Dairy-Free Chicken Salan
Savor the rich and aromatic flavors of Dairy-Free Chicken Salan, a comforting South Asian curry that skips dairy without compromising on creaminess. This delightful dish features succulent chicken simmered in a vibrant blend of spices, fresh herbs, and silky coconut milk, which adds a luscious texture and subtle tropical notes. Perfectly balanced with tangy lemon juice and fragrant garam masala, this curry is ideal for those seeking a dairy-free alternative to traditional chicken curries. With a medley of fresh ingredients like onions, tomatoes, garlic, ginger, and green chilies, this wholesome recipe is a feast for the senses. Serve it hot with fluffy rice or warm naan bread for an irresistible, crowd-pleasing meal! Keywords: dairy-free chicken curry, coconut milk chicken recipe, South Asian chicken salan.
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Recipe Information
Ingredients
- 1 kg Chicken
- 400 ml Coconut milk
- 2 large Onion
- 2 medium Tomato
- 1 inch piece Ginger
- 5 cloves Garlic
- 3 pieces Green chillies
- 3 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 teaspoons Salt
- 0.5 cup Cilantro leaves
- 2 tablespoons Lemon juice
Instructions
Cut the chicken into medium-sized pieces and set aside.
Finely chop the onions, tomatoes, ginger, garlic, and green chillies.
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onions to the pan and sauté until they become golden brown.
Add the ginger and garlic, and continue to sauté until the raw aroma fades.
Stir in the tomatoes and green chillies, and cook until the tomatoes are soft and the oil starts to separate.
Add turmeric, coriander powder, red chili powder, and salt. Mix well to combine the spices with the mixture.
Add the chicken pieces, stirring them into the mixture until they are coated with the spices. Cook for about 5-7 minutes until the chicken starts to brown.
Pour in the coconut milk, bringing the mixture to a simmer. Lower the heat and let it cook for about 20 minutes, stirring occasionally.
Once the chicken is cooked through and the curry has thickened to your liking, add garam masala and lemon juice. Stir well and cook for another 2-3 minutes.
Garnish with chopped cilantro leaves before serving.
Serve hot with rice or naan bread.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 54.4 g | ||
| Protein | 320.1 g | 640% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 444 mg | 34% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4657 mg | 99% | |
*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.
