Soy-Free Savory Curried Chicken
This Soy-Free Savory Curried Chicken recipe is a flavorful twist on a classic curry, perfect for those seeking a rich, delicious meal without soy. Tender chicken pieces are simmered in a creamy coconut milk-based sauce infused with aromatic spices like curry powder, cumin, and coriander, balanced with the warmth of cayenne. Fresh vegetables, including carrots and red bell peppers, add texture while diced tomatoes and chicken broth create a satisfying depth of flavor. Finished with a splash of lime juice and fresh cilantro for a vibrant touch, this dish is served over fluffy basmati rice for a wholesome, gluten-free dinner. Ready in just an hour, this easy-to-follow recipe combines bold ingredients and simple techniques for a comforting, curry-inspired meal.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 13.5 oz canned coconut milk
- 1 cup diced tomatoes
- 1 cup chicken broth
- 2 medium carrots
- 1 medium red bell pepper
- 0.25 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime
- 2 cups basmati rice
- 4 cups water
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Slice the onion, mince the garlic, and grate the ginger.
Heat the coconut oil in a large pan or skillet over medium-high heat.
Add the onion and sauté until it becomes translucent, about 5 minutes.
Stir in the garlic and ginger, sautéing for another 1-2 minutes until fragrant.
Add the curry powder, cumin, coriander, and cayenne pepper, cooking for 1 minute to release the flavors.
Add the chicken pieces to the pan, stirring to coat with the spice mixture. Cook for 5 minutes, until the outside begins to brown.
Pour in the coconut milk, diced tomatoes, and chicken broth.
Peel and slice the carrots, and cut the red bell pepper into strips. Add them to the pan.
Season with salt and black pepper. Stir everything well.
Reduce the heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally.
While the curry simmers, rinse the basmati rice under cold running water.
Bring 4 cups of water to a boil in a medium saucepan. Add the rice, lower the heat, cover, and simmer for 15-20 minutes until cooked.
Once the curry is done, stir in the chopped cilantro.
Squeeze the juice of the lime over the curry before serving.
Serve the savory curried chicken over a bed of basmati rice.
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 7978 mg | 347% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 36.8 g | ||
| Protein | 244.8 g | 490% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 513 mg | 39% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 4752 mg | 101% | |
*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.
