Gluten-Free Spicy Chicken Curry
Dive into the bold and fragrant world of this Gluten-Free Spicy Chicken Curry, a hearty dish brimming with rich flavors and vibrant aromas. Perfect for those avoiding gluten, this recipe combines tender bite-sized chicken thighs with an enticing blend of ground spices like garam masala, paprika, and cumin for a warming heat. The creamy coconut milk base balances the spice beautifully, while fresh ginger, garlic, and green chilies infuse the dish with a bright, punchy zest. Ready in just under an hour, this curry is ideal for busy weeknight dinners or festive gatherings. Pair it with fluffy basmati rice or gluten-free flatbread, and garnish with fresh cilantro for an irresistible, restaurant-quality meal in the comfort of your home. This delicious gluten-free chicken curry is your new go-to recipe for satisfying spice lovers and gluten-free eaters alike!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs, cut into bite-sized pieces
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 2 tablespoons Coconut oil
- 1 large Yellow onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 Green chilies, finely chopped
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper (optional for extra heat)
- 2 medium Tomatoes, finely chopped
- 400 milliliters Coconut milk (unsweetened)
- 100 milliliters Water
- 2 tablespoons Fresh cilantro leaves, chopped (for garnish)
- optional Cooked basmati rice or gluten-free flatbread (to serve)
Instructions
Start by marinating the chicken pieces with salt and turmeric powder. Set aside for 10 minutes.
Heat the coconut oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for 1-2 minutes until fragrant.
Add the coriander powder, cumin powder, garam masala, paprika, and cayenne pepper (if using). Stir well to coat the onions and spices evenly.
Mix in the chopped tomatoes and cook until they soften and form a thick paste, about 5 minutes.
Add the marinated chicken pieces to the skillet and stir to coat them in the spice mixture.
Pour in the coconut milk and water. Stir well and bring the curry to a gentle simmer.
Reduce the heat to low, cover the skillet, and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and the curry thickens.
Taste and adjust seasoning if needed.
Garnish with chopped fresh cilantro leaves and serve hot with cooked basmati rice or gluten-free flatbread.
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 30.3 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 318 mg | 24% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3739 mg | 80% | |
*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.
