Nut-Free Chicken Salan
Dive into the rich, aromatic flavors of Nut-Free Chicken Salan, a deliciously spiced curry perfect for anyone looking to enjoy traditional South Asian cuisine without the use of nuts. This wholesome recipe combines tender chicken thighs with a fragrant blend of ginger, garlic, green chilies, and warming spices like garam masala and turmeric. The creamy tang of yogurt adds depth to the dish, while a touch of fresh lemon juice and coriander leaves uplift the vibrant flavors. Easy to prepare in under an hour, this allergy-friendly chicken curry pairs beautifully with fluffy steamed rice or warm naan, making it a crowd-pleasing choice for family meals or dinner parties. Whether you're avoiding nuts or simply craving a comforting, hearty curry, Nut-Free Chicken Salan delivers bold tastes and effortless satisfaction.
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Recipe Information
Ingredients
- 1 kg Chicken thighs
- 3 tablespoons Vegetable oil
- 2 large Onion
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 medium Green chilies
- 2 medium Tomatoes
- 1 cup Yogurt
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 1 cup Water
- 1 handful Fresh coriander leaves
- 1 tablespoon Lemon juice
Instructions
Begin by preparing the ingredients. Thinly slice the onions, grate the ginger, mince the garlic, chop the green chilies, and then finely dice the tomatoes.
In a large pan, heat the vegetable oil over medium heat. Add the sliced onions and sauté for about 8-10 minutes until they turn golden brown.
Add the garlic and ginger to the onions, stirring for about 2 minutes until fragrant.
Toss in the green chilies and chopped tomatoes, cooking for another 3-5 minutes until the tomatoes soften.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes, allowing the spices to bloom.
Reduce the heat to low and add the yogurt, stirring continuously to incorporate it fully with the spice mixture without curdling.
Once the yogurt is well mixed, increase the heat to medium and add the chicken pieces to the pan.
Cook the chicken for about 10 minutes, ensuring it is coated with the spice mixture and begins to brown.
Pour in the water, stir well, cover the pan, and let it simmer over low heat for 25-30 minutes until the chicken is fully cooked and tender.
Uncover the pan, sprinkle the garam masala, and let the curry simmer for another 2-3 minutes to thicken slightly.
Turn off the heat, add lemon juice, and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice or naan. Enjoy your Nut-Free Chicken Salan!
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 4585 mg | 199% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 45.3 g | ||
| Protein | 283.6 g | 567% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 777 mg | 60% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4678 mg | 100% | |
*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.
