Dairy-Free Classic Chicken Curry
Indulge in the rich and aromatic flavors of this Dairy-Free Classic Chicken Curry, a perfect blend of spice and creaminess without any dairy! Made with tender chicken breast, velvety coconut milk, and a medley of vibrant spices like curry powder, turmeric, and cumin, this recipe delivers an authentic taste that's both comforting and allergy-friendly. The sautéed onions, garlic, and ginger serve as a fragrant base, while fresh lime juice and cilantro add a bright, zesty finish. Ready in just one hour, this hearty curry is ideal for a weeknight dinner or a special occasion, and pairs beautifully with steamed rice or dairy-free naan. Perfect for anyone seeking a gluten-free and dairy-free curry recipe, this dish guarantees bold flavors that everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 400 ml Coconut milk
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 0.5 lime Lime, juiced
- 200 ml Water
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large pan or skillet, heat the vegetable oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the garlic and ginger and cook for another 2 minutes until fragrant.
Add the curry powder, cumin, coriander, turmeric, and chili powder. Stir the spices with the onion mixture for 1 minute to release their flavors.
Mix in the tomato paste, followed by the chicken pieces, ensuring they are well-coated with the spice mixture.
Pour in the coconut milk and water, stirring to combine. Add salt and black pepper.
Bring the mixture to a boil, then reduce the heat to a low simmer.
Cover and cook for about 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Taste and adjust the seasoning if necessary.
Remove from heat and stir in the fresh lime juice.
Garnish with chopped fresh cilantro before serving.
Serve hot with rice or dairy-free naan.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6937 mg | 302% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 38.9 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 199 mg | 15% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2386 mg | 51% | |
*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.
