Dairy-Free Spicy Chicken Curry
Indulge in the bold and aromatic flavors of Dairy-Free Spicy Chicken Curry, a perfect twist on a classic comfort food. This recipe pairs tender, bite-sized chicken thighs with a rich, creamy coconut milk base, creating a luscious curry that's entirely dairy-free. Infused with fragrant spices like cumin, coriander, turmeric, and garam masala, and heightened with the warmth of cayenne pepper and paprika, every bite delivers a delightful kick of heat. Fresh ingredients like ginger, garlic, and lime juice add layers of complexity to this wholesome dish, while a vibrant cilantro garnish ties it all together. Ready in under an hour, this flavorful curry is ideal for busy weeknights or weekend gatherings—serve it over fluffy steamed rice or with savory dairy-free flatbread for a complete, satisfying meal.
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Recipe Information
Ingredients
- 1 pound Chicken thighs (boneless, skinless)
- 3 tablespoons Coconut oil
- 1 medium Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 cup Tomatoes (diced, fresh or canned)
- 1 cup Coconut milk (full-fat)
- 1 cup Chicken stock
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro (chopped)
- 1 tablespoon Fresh lime juice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat a large skillet or pot over medium heat and add the coconut oil.
Once the oil is hot, add the cumin seeds and toast for about 30 seconds until aromatic.
Add the finely chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
Add the diced tomatoes and cook for 4-5 minutes until they soften and the mixture thickens.
Stir in the coriander powder, turmeric, paprika, cayenne pepper, garam masala, and salt. Cook for 1 minute to toast the spices.
Add the chicken pieces to the pan and cook for 5 minutes, stirring to coat the chicken in the spice mixture.
Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a simmer.
Reduce the heat to low, cover the pan, and let the curry simmer for 20 minutes, stirring occasionally. Ensure the chicken is fully cooked and tender.
Taste and adjust seasoning if needed.
Turn off the heat and stir in fresh lime juice.
Garnish with chopped fresh cilantro before serving.
Serve hot over steamed rice or with your favorite dairy-free flatbread.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 22.5 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2922 mg | 62% | |
*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.
