Dairy-Free Madras Curry
Indulge in the rich, aromatic flavors of this *Dairy-Free Madras Curry*, a warm and satisfying dish perfect for spice lovers seeking a creamy, dairy-free twist on a classic favorite. Featuring tender, bite-sized pieces of chicken simmered in a luscious coconut milk-based sauce, this curry is bursting with bold spices like garam masala, turmeric, and chili powder, perfectly balanced with the freshness of grated ginger, garlic, and vibrant green chilies. The recipe is quick to prepare, with just 15 minutes of prep time, making it an excellent weeknight dinner option for busy households. Garnished with fresh cilantro and brightened with a splash of lemon juice, this dish is both comforting and flavorful. Serve it over a bed of steamed rice or your favorite grain for a wholesome and crowd-pleasing meal. Perfect for those who follow a dairy-free diet or anyone looking to explore the rich world of Indian-inspired cuisine! Keywords: dairy-free curry, madras curry recipe, coconut milk curry, easy chicken curry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 units green chilies, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 400 grams canned diced tomatoes
- 400 milliliters canned coconut milk
- 500 grams chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onions and cook for about 5 minutes until they are soft and translucent.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes until fragrant.
Add the ground coriander, cumin, turmeric, chili powder, and garam masala to the pan. Stir well to coat the onion mixture with the spices, cooking for another minute.
Pour in the canned diced tomatoes and stir to combine with the spices. Let it simmer for about 5 minutes to thicken slightly.
Add the diced chicken pieces to the pan, stirring to coat them in the sauce. Cook for 5-7 minutes until the chicken is browned on all sides.
Pour in the canned coconut milk and stir well. Bring the mixture to a gentle simmer.
Reduce the heat to low and cover the pan. Cook for 20-25 minutes, occasionally stirring, until the chicken is cooked through and tender.
Season the curry with salt and stir in the lemon juice.
Before serving, garnish with freshly chopped cilantro.
Serve hot with steamed rice or your choice of grain.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3375 mg | 147% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 30.8 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 337 mg | 26% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3582 mg | 76% | |
*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.
