Dairy-Free Kadai Chicken
Dive into the bold, aromatic flavors of this **Dairy-Free Kadai Chicken**, a hearty and wholesome take on the classic Indian dish. Made without any dairy, this recipe relies on a medley of spices like cumin, coriander, turmeric, and garam masala to create a rich, flavorful gravy that's both satisfying and allergen-friendly. Tender chicken pieces are simmered in a fragrant tomato base, complemented by the crunch of fresh bell peppers and the subtle earthiness of dried fenugreek leaves. Perfect for anyone looking for a **lactose-free** or **healthy Indian curry option**, this dish is ready in just an hour and pairs beautifully with steamed rice or warm naan for a complete meal. Whether you’re whipping it up for a family dinner or meal prepping for the week, this **gluten-free and dairy-free chicken curry** is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 500 grams Chicken, boneless and skinless
- 3 tablespoons Cooking oil
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, pureed
- 1 each Bell peppers (green and red), sliced
- 2 teaspoons Ginger-garlic paste
- 1 teaspoon Whole cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Dried fenugreek leaves (kasuri methi)
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
Instructions
Cut the chicken into bite-sized pieces and set aside.
In a large kadai or wok, heat the cooking oil over medium heat.
Add cumin seeds to the hot oil and allow them to sizzle for a few seconds.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and cook for about a minute until the raw smell disappears.
Add the tomato puree and cook until the oil starts separating from the mixture.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
Add the chicken pieces to the kadai and stir to coat them with the spice mixture.
Cook the chicken for about 15 minutes, stirring occasionally, until it is cooked through.
Add the sliced bell peppers and continue to cook for an additional 5 minutes to keep the peppers crunchy.
Sprinkle garam masala and dried fenugreek leaves over the mixture and stir well.
Garnish with chopped cilantro before serving.
Serve hot with rice or naan as preferred.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.2 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2533 mg | 54% | |
*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.
