Nut-Free Indian Chicken Curry
Dive into the vibrant and aromatic world of Indian cuisine with this Nut-Free Indian Chicken Curry, a perfect blend of rich flavors and creamy textures that everyone can enjoy. This recipe swaps traditional nut-based thickeners for luscious coconut milk, giving the curry a silky, nut-free finish while maintaining its heartwarming authenticity. Tender chicken pieces are infused with a fragrant medley of garam masala, turmeric, cumin, and coriander, all simmered in a savory tomato base. It's an allergy-friendly option that's ideal for family dinners or gatherings, ready in just about an hour. Serve this delectable curry with fluffy steamed rice or warm, pillowy naan for a delightful, gluten-free, and nut-free feast that satisfies every craving.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 2 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 300 grams Tomatoes, pureed
- 400 ml Coconut milk
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 100 ml Water
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan over medium heat.
Add the finely chopped onion and sauté until golden brown, about 6-8 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
Add the pureed tomatoes to the pan and cook until the oil starts to separate from the mixture, about 5 minutes.
Stir in the garam masala, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook the spices with the tomato mixture for 2 minutes.
Add the chicken pieces to the pan and stir well to coat with the spice mixture. Cook until the chicken is no longer pink on the outside, about 5 minutes.
Pour in the coconut milk and water, and stir to combine. Bring the mixture to a simmer.
Cover the pan and let it simmer on low heat for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 49.2 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 250 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3434 mg | 73% | |
*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.
