Dairy-Free Chicken Madras Curry

Indulge in the bold, aromatic flavors of this Dairy-Free Chicken Madras Curry, a wholesome twist on a classic Indian favorite. This rich and spicy dish features tender bites of boneless chicken thighs simmered in a luscious tomato-based sauce infused with fragrant spices like cumin, coriander, and garam masala. The secret to its creamy, dairy-free finish lies in the generous splash of coconut milk, which balances the heat from green chilies and red chili powder perfectly. Fresh curry leaves and cilantro add layers of authentic flavor, while coconut oil keeps it both light and flavorful. Ready in just an hour, this gluten-free and dairy-free curry is perfect for weeknight dinners or special gatherings. Serve it with fluffy steamed rice or warm flatbreads for a comforting, restaurant-worthy experience right at home.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 1 tablespoon ginger, grated
• 3 garlic cloves, minced
• 2 green chilies, chopped
• 10 curry leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1.5 teaspoons red chili powder
• 1 teaspoon garam masala
• 400 grams canned chopped tomatoes
• 200 milliliters coconut milk
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the coconut oil in a large pan over medium heat.

Step 3

Add the chopped onion and sauté until golden brown, about 8 minutes.

Step 4

Stir in the ginger, garlic, and green chilies and cook for another 2 minutes until fragrant.

Step 5

Add the curry leaves, ground cumin, ground coriander, turmeric powder, red chili powder, and garam masala. Stir well, cooking the spices for 1 minute.

Step 6

Add the chopped tomatoes and salt. Cook for 5 minutes, allowing the tomatoes to break down.

Step 7

Stir in the chicken, ensuring it is well coated with the spice mixture. Cook until the chicken is browned, about 5 minutes.

Step 8

Pour in the coconut milk, stir thoroughly, and bring to a gentle simmer.

Step 9

Cover the pan, reduce the heat to low, and let it cook for about 20 minutes, or until the chicken is tender and cooked through.

Step 10

Uncover the pan and let the sauce thicken to your preference, adjusting the salt if necessary.

Step 11

Garnish with fresh chopped cilantro before serving.

Step 12

Serve hot with steamed rice or your choice of flatbread.

Nutrition Facts

Serving size	(1472.8g)

Amount per serving	% Daily Value*
Calories	1477.8

Total Fat 82.2g	0%
Saturated Fat 37.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 433.3mg	0%
Sodium 3248.0mg	0%
Total Carbohydrate 85.2g	0%
Dietary Fiber 21.7g	0%
Total Sugars 35.6g
Protein 113.5g	0%

Vitamin D 0IU	0%
Calcium 671.7mg	0%
Iron 17.8mg	0%
Potassium 3528.9mg	0%

*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.

Source of Calories

Fat: 48.2%

Protein: 29.6%

Carbs: 22.2%