Sugar-Free Classic Chicken Curry
Indulge in the bold and aromatic flavors of this Sugar-Free Classic Chicken Curry, a wholesome twist on the beloved Indian-style dish. Made with tender, bite-sized pieces of chicken thighs simmered in a rich, creamy coconut milk base, this curry skips the added sugars without sacrificing depth or taste. Infused with a medley of spices like garam masala, turmeric, coriander, and cumin, and brought to life with the warmth of ginger, garlic, and green chili, every bite is a celebration of authentic flavor. Quick to prepare and perfect for family dinners, this hearty, gluten-free recipe is ready in just under an hour. Serve it over fluffy steamed rice or pair with warm naan for an unforgettable meal that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 green chili, chopped
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 2 medium tomatoes, chopped
- 400 milliliters coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 100 milliliters water
Instructions
Begin by preparing the chicken thighs. Rinse under cold water and pat dry with paper towels. Cut the chicken into bite-sized pieces and set aside.
In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes or until the onion becomes translucent and lightly golden.
Add the minced garlic, grated ginger, and chopped green chili to the onions. Stir continuously for about 2 minutes until the spices become fragrant.
Mix in the coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder. Stir well to coat the onion mixture in the spices, allowing them to toast slightly for 1-2 minutes.
Add the chopped tomatoes to the pot and cook for 4-5 minutes, stirring occasionally, until they start to break down and become saucy.
Reduce the heat to low and add the chicken pieces to the pot. Stir to coat the chicken with the spice and tomato mixture.
Pour in the coconut milk and water, stirring well. Season with salt and bring the curry to a gentle simmer.
Cover the pot and let the curry simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Adjust the seasoning if necessary, adding more salt to taste. If you prefer a thicker curry, remove the lid in the last 5 minutes to allow the sauce to reduce.
Garnish with freshly chopped cilantro before serving. Enjoy your sugar-free classic chicken curry with steamed rice or warm naan.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 43.7 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2786 mg | 59% | |
*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.
