Nut-Free Madras Curry
Savor the bold and aromatic flavors of this Nut-Free Madras Curry, a vibrant twist on the classic Indian dish, perfect for those with nut allergies. This richly spiced curry features tender, bite-sized pieces of chicken simmered in a luscious tomato and coconut milk sauce, layered with warming spices like coriander, cumin, turmeric, and cinnamon. Accentuated by the sweetness of red bell peppers and the brightness of fresh cilantro, this curry is a beautifully balanced and comforting dish. It's easy to make in under an hour and pairs perfectly with fluffy basmati rice and a squeeze of lime for a zesty finish. Whether you're hosting a dinner party or just craving a hearty, allergen-friendly meal, this nut-free chicken curry is sure to delight your taste buds and impress your guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 large, finely chopped Yellow onion
- 4 minced Garlic cloves
- 2 tablespoons, grated Fresh ginger
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Ground black pepper
- 2 cups Crushed tomatoes
- 1 cup Coconut milk
- 1 large, chopped Red bell pepper
- 1.5 pounds, cut into bite-sized pieces Boneless chicken thighs
- 1 teaspoon Salt
- 0.5 cup, chopped Fresh cilantro
- 1 for serving Lime wedges
- 4 cups, for serving Cooked basmati rice
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the finely chopped onion to the pan and cook until they are soft and translucent, about 5-7 minutes.
Stir in the minced garlic and grated ginger and cook for another 2 minutes until fragrant.
Add the ground coriander, ground cumin, turmeric powder, ground cinnamon, cayenne pepper, and ground black pepper to the pan, stirring constantly for 1 minute.
Pour in the crushed tomatoes and coconut milk, and stir well to combine.
Add the chopped red bell pepper and chicken pieces to the sauce. Season with salt, stirring to ensure the chicken is well coated with the sauce.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover the pan and let the curry cook for about 25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the lid and simmer for an additional 5 minutes to allow the sauce to thicken slightly.
Garnish with chopped fresh cilantro before serving.
Serve the nut-free Madras curry hot, accompanied by lime wedges and cooked basmati rice on the side.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 238.8 g | 87% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 43.5 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3662 mg | 78% | |
*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.
