Dairy-Free Savory Curried Chicken
Elevate your weeknight dinners with this irresistible Dairy-Free Savory Curried Chicken recipe, a harmonious blend of bold spices and creamy coconut milk. Perfectly tender chicken thighs are infused with the vibrant flavors of curry powder, cumin, coriander, turmeric, and a kick of cayenne for a rich, aromatic experience. The dish features sautéed onions, garlic, and ginger, creating a fragrant base that is simmered to perfection in a luscious combination of coconut milk and chicken broth. Finished with a touch of lime juice and fresh cilantro, this mouthwatering curry is both dairy-free and packed with flavor. Serve it over fluffy basmati rice for a complete, satisfying meal that’s ready in under an hour. Ideal for anyone seeking a gluten-free, dairy-free dinner option that doesn’t skimp on taste, this easy homemade curry is bound to become a family favorite.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 1 cup canned coconut milk
- 1 cup chicken broth
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 cups basmati rice, cooked
Instructions
Prepare the chicken by cutting the thighs into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the onion mixture. Cook for about 2 minutes to toast the spices, stirring constantly.
Increase the heat to medium-high and add the chicken pieces to the skillet. Cook the chicken until it is browned on all sides, about 5 minutes.
Pour in the coconut milk and chicken broth, stirring to combine the ingredients well.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Season the curry with salt, black pepper, and lime juice to taste.
Garnish the curried chicken with fresh chopped cilantro before serving.
Serve the Dairy-Free Savory Curried Chicken over cooked basmati rice.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7461 mg | 324% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.7 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 278 mg | 21% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2616 mg | 56% | |
*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.
