Nut-Free Classic Indian Chicken Curry
Savor the soulful flavors of a traditional Indian meal with this Nut-Free Classic Indian Chicken Curry, a perfect blend of aromatic spices and tender chicken that's completely nut-free, making it allergy-friendly without compromising on taste. Featuring cumin seeds, coriander powder, garam masala, and a medley of other quintessential Indian spices, this curry delivers a rich, flavorful gravy that's beautifully balanced by the tangy kick of fresh tomatoes. Prepared in under an hour, it's an easy yet authentic dish, ideal for weeknight dinners or special family meals. Serve it alongside steamed basmati rice or warm naan to bring out the full essence of this comfort-food favorite. Whether you're seeking an allergy-conscious recipe or simply a hearty and satisfying curry, this dish is sure to delight your taste buds! Keywords: nut-free chicken curry, Indian chicken curry, homemade curry recipe, easy chicken curry, nut-free recipes.
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Recipe Information
Ingredients
- 1.5 kg chicken, skinless bone-in pieces
- 2 large onions, finely chopped
- 2 medium tomatoes, pureed
- 2 tablespoons ginger-garlic paste
- 4 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1.5 teaspoons salt
- 2 cups water
- 2 tablespoons fresh cilantro, chopped
- 1 optional green chili, slit
Instructions
Clean and pat dry the chicken pieces. Set aside.
Heat vegetable oil in a large, heavy-bottom saucepan over medium heat.
Add cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook until the oil starts to separate from the mixture, about 5-7 minutes.
Mix in the coriander powder, turmeric powder, and red chili powder, and stir well to combine.
Add the chicken pieces to the pan and toss them in the spice mixture, ensuring they are well coated.
Pour in the water and add salt. Bring the curry to a boil.
Lower the heat to a simmer, cover the pan, and let the chicken cook thoroughly for about 30-35 minutes, stirring occasionally.
Once the chicken is tender, sprinkle the garam masala and add the slit green chili if using. Stir to integrate.
Turn off the heat and garnish with chopped cilantro.
Serve hot with rice or Indian bread of your choice.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 21.0 g | ||
| Protein | 473.9 g | 948% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 378 mg | 29% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5243 mg | 112% | |
*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.
