Soy-Free Spicy Chicken Curry
Indulge in the bold, aromatic flavors of this Soy-Free Spicy Chicken Curry, a perfect go-to dish for spice lovers looking for allergy-friendly meal options. Tender, bite-sized chicken thighs simmer in a rich, velvety coconut milk sauce infused with the warmth of freshly toasted spices like cumin, coriander, turmeric, and cinnamon. This recipe is completely soy-free, making it ideal for those with dietary restrictions, while the fresh lime juice and cilantro add a vibrant, zesty finish. Quick and easy to prepare in just 50 minutes, this comforting curry is best served over fluffy steamed rice or alongside warm naan bread. Whether you're catering to special diets or simply craving a hearty, spicy meal, this effortlessly flavorful chicken curry is sure to satisfy.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon red chili powder (adjust to taste)
- 1 stick cinnamon stick
- 200 grams tomato puree
- 400 ml full-fat coconut milk
- 100 ml chicken stock (soy-free)
- 2 tablespoons fresh cilantro leaves, chopped
- 1 lime juice of fresh lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and set aside. Season with a pinch of salt and pepper.
Heat coconut oil in a large skillet or heavy-bottomed pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and golden brown.
Add the minced garlic and grated ginger to the pan. Stir and cook for 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, paprika, chili powder, and cinnamon stick. Toast the spices for about 30 seconds, taking care not to burn them.
Add the tomato puree to the spice mixture and cook for 5 minutes, stirring occasionally, until it thickens and darkens in color.
Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
Add the chicken pieces to the curry sauce. Stir to coat the chicken evenly in the sauce.
Cover and cook the curry over low heat for 20-25 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Season the curry with salt and black pepper to taste. Remove the cinnamon stick before serving.
Garnish the curry with fresh cilantro and a squeeze of lime juice for added brightness.
Serve hot with steamed rice, naan, or your favorite side dish.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 29.7 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 284 mg | 22% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3646 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.
