Dairy-Free Classic Indian Chicken Curry
Savor the comforting flavors of this Dairy-Free Classic Indian Chicken Curry, a vibrant and wholesome dish perfect for those seeking a rich, creamy curry without the addition of dairy. Featuring tender boneless chicken thighs simmered in a fragrant blend of garlic, ginger, green chilies, and warming spices like turmeric, cumin, and garam masala, this recipe achieves its luscious texture with velvety coconut milk. The slow-cooked, spice-infused tomato base ensures bold, authentic Indian flavors in every bite. With just 15 minutes of prep and 40 minutes of cooking, this soul-soothing curry is an ideal weeknight dinner or an impressive crowd-pleaser paired with steamed rice or gluten-free flatbreads. Perfect for anyone following a dairy-free lifestyle, this flavorful dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 500 g Boneless chicken thighs
- 3 tablespoons Vegetable oil
- 1 large, finely chopped Onion
- 4 minced Garlic cloves
- 1 inch piece, minced Ginger
- 2 slit lengthwise Green chilies
- 2 medium, finely chopped Tomatoes
- 300 ml Coconut milk
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 to taste Salt
- 0.5 cup, chopped Fresh cilantro
- 200 ml Water
Instructions
Begin by cleaning and cutting the boneless chicken thighs into bite-sized pieces. Set aside.
Heat the vegetable oil in a large pan over medium heat. Once hot, add the finely chopped onion and sauté until golden brown.
Add the minced garlic, ginger, and slit green chilies to the pan. Sauté for another 2-3 minutes until fragrant.
Stir in the chopped tomatoes and cook until they become soft and oil starts to separate from the mixture.
Mix in the turmeric powder, coriander powder, and cumin powder. Stir well to ensure the spices are evenly distributed and cook for 1-2 minutes.
Add the chicken pieces to the pan, stirring them well with the spice mixture. Cook for about 5 minutes until the chicken is lightly browned.
Pour in the coconut milk and water. Stir to combine, then cover and let it simmer on low heat for 20-25 minutes until the chicken is cooked through and tender.
Check for seasoning and add salt to taste. Finally, stir in the garam masala and cook for another 2 minutes.
Garnish the chicken curry with fresh cilantro and serve hot with rice or dairy-free flatbread of your choice.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 37.5 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2704 mg | 58% | |
*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.
