Soy-Free Classic Indian Chicken Curry
Bursting with rich, aromatic spices and a creamy coconut milk base, this Soy-Free Classic Indian Chicken Curry is a flavorful twist on a timeless favorite. Perfect for those with soy allergies or anyone seeking an authentic homemade curry, this dish features tender, bone-in chicken pieces simmered in a harmonious blend of cumin, turmeric, coriander, and garam masala. The addition of ginger, garlic, and green chilies lends a vibrant kick, while the tomato base creates a luscious sauce that clings to every bite. With just 20 minutes of prep time, this curry comes together beautifully in under an hour, making it ideal for a hearty dinner. Pair it with fluffy basmati rice or warm naan bread for a comforting, restaurant-quality meal right from your kitchen. Whether you're a seasoned cook or new to Indian cuisine, this gluten-free, soy-free masterpiece will impress your taste buds and have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams Chicken, bone-in pieces
- 2 large Onion, finely chopped
- 3 medium Tomatoes, pureed
- 1 tablespoon Ginger, minced
- 1 tablespoon Garlic, minced
- 2 Green chilies, slit
- 400 ml Coconut milk
- 0.5 cup Cilantro, chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 200 ml Water
Instructions
Heat vegetable oil in a large pot over medium heat. Add cumin seeds and allow them to splutter for about 30 seconds.
Add the chopped onions to the pot and sauté until they turn golden brown, about 8-10 minutes.
Stir in the minced ginger and garlic, and sauté for another minute until fragrant.
Add the pureed tomatoes and green chilies to the pot. Cook for about 5 minutes, stirring occasionally, until the tomato mixture thickens and the oil starts to separate.
Incorporate turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for an additional 1-2 minutes to ensure the spices are well integrated.
Add the chicken pieces to the pot and coat them with the spice mixture. Cook for about 10 minutes, stirring occasionally, until the chicken starts to brown.
Pour in water and coconut milk, stirring the mixture thoroughly. Bring to a gentle boil.
Reduce the heat to low, cover the pot, and let the curry simmer for about 25 minutes until the chicken is cooked through and tender.
Stir in the garam masala and chopped cilantro, allowing the flavors to meld for an additional 2-3 minutes.
Serve the soy-free chicken curry hot, garnished with extra cilantro if desired, accompanied with rice or Indian bread.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 3223 mg | 140% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 52.2 g | ||
| Protein | 191.8 g | 384% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 396 mg | 30% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3984 mg | 85% | |
*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.
