Dairy-Free Creamy Chicken Curry
Indulge in the rich flavors of this **Dairy-Free Creamy Chicken Curry**, a wholesome and aromatic dish that's perfect for weeknight dinners or special occasions. This comforting recipe swaps traditional cream for silky coconut milk, creating a luscious texture without any dairy. Tender pieces of chicken are simmered in a vibrant tomato-coconut sauce infused with a blend of warm spices like garam masala, cumin, and turmeric. Fresh ginger, garlic, and a hint of lime add bright, zesty notes, while a garnish of fresh cilantro ties everything together beautifully. Ready in just 45 minutes, this gluten-free and dairy-free curry is a crowd-pleaser when paired with fluffy basmati rice or warm naan bread. Whether you're catering to dietary restrictions or simply craving a healthier twist on a classic, this curry promises an explosion of flavor in every bite!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 400 ml coconut milk
- 3 tablespoons coconut oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 200 grams tomato puree
- 2 tablespoons, chopped fresh cilantro
- 1 juiced lime
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat the coconut oil in a large pan over medium heat.
Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the coriander powder, cumin powder, turmeric powder, garam masala, cayenne pepper, salt, and black pepper to the pan. Stir well to coat the onions with the spices.
Increase the heat to medium-high and add the chicken pieces to the pan, cooking until they are lightly browned on all sides, about 5-7 minutes.
Pour in the tomato puree, stir to combine, and allow it to cook for about 2 minutes.
Lower the heat to medium and add the coconut milk. Stir well and bring the mixture to a gentle simmer.
Cover the pan and let the curry simmer for about 15 minutes, or until the chicken is fully cooked and tender.
Once cooked, stir in the lime juice and chopped cilantro.
Taste and adjust seasoning if necessary before serving.
Serve the curry hot with rice or naan bread, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 49.0 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 246 mg | 19% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3178 mg | 68% | |
*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.
