Soy-Free Indian Chicken Curry
Bursting with rich, aromatic spices, Soy-Free Indian Chicken Curry is your go-to recipe for a wholesome, flavor-packed meal without soy-based ingredients. This dish combines tender, juicy chicken pieces with a symphony of Indian spices—cinnamon, cardamom, cumin, and garam masala—simmered in a luscious tomato base for a perfectly balanced, mildly spiced curry. Fresh garlic, ginger, and cilantro enhance the curry’s vibrant flavors, while the absence of soy makes it a great option for those with dietary restrictions. Quick to prepare and easy to cook, this weeknight-friendly curry is best served alongside fluffy basmati rice or soft homemade naan, letting every bite transport you to the heart of Indian cuisine. Perfect for family dinners or entertaining guests, this is a soy-free delight you’ll want to add to your recipe repertoire.
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Recipe Information
Ingredients
- 1 kg Chicken, boneless and skinless
- 3 tablespoons Oil (vegetable or coconut)
- 2 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 large Tomatoes, pureed
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 piece Cinnamon stick
- 4 pods Green cardamom pods
- 4 whole Cloves
- 1 teaspoon (or to taste) Salt
- 2 tablespoons Fresh cilantro, chopped
- 2 cups Water
Instructions
Cut the chicken into approximately 1-inch pieces and set aside.
Heat the oil in a large pan over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Sauté for 1 minute until fragrant.
Add the cumin seeds to the pan and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until the raw smell disappears.
Add the pureed tomatoes to the pan and cook for 5 minutes, stirring occasionally until the mixture thickens and the oil begins to separate.
Mix in the coriander powder, turmeric powder, red chili powder, and salt.
Add the chicken pieces to the pan, stirring well to coat them with the spice mixture.
Pour in the water, bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the chicken is fully cooked and tender.
Stir in the garam masala and sprinkle the freshly chopped cilantro on top.
Turn off the heat and let the curry rest for 5 minutes before serving.
Serve hot with rice or Indian bread like naan or roti.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 18.3 g | ||
| Protein | 318.6 g | 637% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 413 mg | 32% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3844 mg | 82% | |
*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.
