Nut-Free Spicy Chicken Curry
Experience the bold and vibrant flavors of this Nut-Free Spicy Chicken Curry, a deliciously wholesome dish perfect for any occasion. This recipe features tender, juicy chicken thighs simmered in a rich and aromatic tomato-coconut sauce infused with warming spices like garam masala, cumin, and chili powder. With no nuts included, it's an allergy-friendly twist on the classic spicy chicken curry, making it ideal for family meals or when catering to diverse dietary preferences. In just 45 minutes, you'll have a perfectly spiced and creamy curry, garnished with fresh cilantro for a burst of freshness. Serve it with fluffy basmati rice or warm naan to soak up every last drop of this flavorful dish. Whether you're a curry lover or trying it for the first time, this nut-free version is sure to become a mealtime favorite!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 1 large onion (finely chopped)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 200 grams tomato puree
- 200 milliliters coconut cream
- 2 tablespoons vegetable oil
- 200 milliliters water
- 1.5 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion to the pan and sauté for 5-7 minutes, or until golden brown.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the coriander powder, cumin powder, turmeric powder, chili powder, and garam masala to the pan. Stir well and cook for 1-2 minutes to toast the spices.
Pour in the tomato puree and cook for 5 minutes, stirring occasionally, until the mixture thickens and darkens in color.
Add the chicken pieces to the pan and stir to coat them in the spice mixture. Cook for 3-5 minutes until the chicken is lightly browned.
Pour in the water and coconut cream. Stir well, bring the mixture to a gentle simmer, then reduce the heat to low.
Cover the pan and let the curry cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Season the curry with salt to taste and adjust the spice level if necessary by adding more chili powder.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or your preferred side dish.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 120.0 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2704 mg | 58% | |
*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.
