Dairy-Free Indian Chicken Curry
Indulge in the rich, aromatic flavors of this Dairy-Free Indian Chicken Curry, a delightful twist on a classic comfort food that’s perfect for those avoiding dairy. Tender chicken thighs are simmered in a luscious coconut milk base infused with bold spices like garam masala, ground cumin, and turmeric, delivering an authentic Indian taste without the use of cream or yogurt. The zesty hint of lime and fresh cilantro garnish adds a refreshing brightness to every bite, while the tomato puree provides depth and richness. Ready in just 50 minutes and easy to prepare, this hearty curry pairs beautifully with steamed rice or warm flatbread, making it a nourishing and satisfying dish for any occasion. Both gluten-free and dairy-free, this recipe is sure to become a favorite for family dinners or meal prep!
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 2 tablespoons Coconut oil
- 1 large Onion
- 4 Garlic cloves
- 1 inch piece Ginger
- 400 grams Tomato puree
- 400 milliliters Coconut milk
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 Lime
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
Add the tomato puree to the pan and cook for 5 minutes to reduce it slightly.
In a small bowl, mix together the garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, and salt.
Add the spice mix to the pan and stir well, cooking for another 2 minutes to allow the spices to release their oils.
Add the chopped chicken to the pan, and cook until the outer layer of the chicken is no longer pink, around 5 minutes.
Pour in the coconut milk, stirring to combine everything well.
Reduce the heat to low, cover, and simmer the curry for 20 minutes or until the chicken is cooked through and tender.
Taste for seasoning and adjust salt or spices if necessary.
Chop the fresh cilantro and sprinkle it over the curry before serving.
Squeeze the juice of one lime over the curry for a fresh burst of flavor.
Serve your dairy-free Indian chicken curry hot, with rice or flatbread.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 59.8 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 287 mg | 22% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4050 mg | 86% | |
*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.
