Dairy-Free Coconut Curry Chicken
Indulge in the rich, aromatic flavors of this Dairy-Free Coconut Curry Chicken, a comforting one-pot dish that's as wholesome as it is delicious. Perfectly tender chicken thighs are simmered in a vibrant blend of spices—including curry powder, cumin, and cayenne—balanced by the creamy richness of full-fat coconut milk. Fresh ginger, garlic, and lime juice add a bright, zesty layer, while red bell peppers and a sprinkle of fresh cilantro offer bursts of color and flavor. Ready in just 45 minutes, this gluten-free and dairy-free recipe is ideal for busy weeknights or special occasions. Serve it over fluffy jasmine rice or with warm naan bread for a complete, satisfying meal that'll transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium red bell pepper, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 13.5 ounces full-fat coconut milk
- 1 cup chicken broth
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large skillet or pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the sliced red bell pepper to the skillet and cook until it begins to soften, about 3-4 minutes.
Stir in the curry powder, ground cumin, ground coriander, cayenne pepper, and salt.
Add the chicken pieces to the skillet, tossing to coat them evenly with the spices, and cook until they are no longer pink on the outside, about 5 minutes.
Pour in the coconut milk and chicken broth, stir to combine, and bring the mixture to a simmer.
Reduce the heat to low and let the curry simmer for 15 minutes, until the chicken is cooked through and the sauce has thickened.
Stir in the lime juice and taste, adjusting seasoning if necessary.
Remove from heat and stir in the fresh cilantro before serving.
Serve warm, optionally over a bed of rice or with a side of naan.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 117.7 g | 588% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7482 mg | 325% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 25.1 g | ||
| Protein | 135.6 g | 271% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 266 mg | 20% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3051 mg | 65% | |
*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.
