Gluten-Free Chicken Sukha
Savor the irresistible flavors of our **Gluten-Free Chicken Sukha**, a traditional Indian dry chicken curry that's bursting with aromatic spices and fresh ingredients. This recipe transforms tender, boneless chicken pieces into a flavorful masterpiece by sautéing them in fragrant coconut oil with red onions, garlic, ginger, and a medley of bold spices like turmeric, garam masala, and red chili powder. The addition of curry leaves and a touch of coconut oil elevates the dish with an authentic South Indian aroma, while fresh tomatoes and a garnish of coriander add vibrant freshness. Quick to prepare in just 45 minutes, this naturally gluten-free dish is perfect as a main course, and pairs splendidly with warm gluten-free flatbreads or fluffy rice. Whether you're cooking for a family dinner or hosting a gathering, this recipe is sure to impress with its bold flavors and easy, one-pan method.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Chicken, boneless and skinless, cut into pieces
- 2 tbsp Coconut oil
- 2 medium Red onions, finely chopped
- 4 pieces Garlic cloves, minced
- 1 tbsp Ginger, grated
- 2 pieces Green chilies, slit
- 2 medium Tomatoes, finely chopped
- 10 leaves Curry leaves
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 2 tbsp Fresh coriander leaves, chopped
- 1 tsp Salt
- 0.5 cup Water
Instructions
Heat coconut oil in a large pan over medium heat.
Add finely chopped onions and sauté until they turn translucent.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for about 2 minutes until the aromas are released.
Add chopped tomatoes and curry leaves to the pan. Cook until the tomatoes become soft and the mixture thickens.
Sprinkle turmeric powder, coriander powder, cumin powder, red chili powder, and salt over the mixture. Stir well to combine the spices.
Add the chicken pieces to the pan and mix everything well to coat the chicken with the spice mixture.
Pour in the water, stir, and cover the pan. Allow the chicken to cook for 15-20 minutes over medium heat until it is tender and cooked through.
Uncover the pan and increase the heat slightly to evaporate any excess liquid, stirring occasionally.
Sprinkle garam masala and chopped coriander leaves over the chicken, stirring to evenly distribute.
Serve hot, garnished with extra coriander leaves if desired.
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 20.6 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 251 mg | 19% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2654 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.
