Dairy-Free Chicken Salan

Experience the rich and comforting flavors of Dairy-Free Chicken Salan, a vibrant spin on the traditional chicken curry. This luscious recipe swaps cream with velvety coconut milk, making it a perfect option for those seeking a dairy-free alternative without compromising on taste. Tender chicken is simmered in a fragrant blend of spices, including cumin, turmeric, and garam masala, balanced by the tangy notes of fresh lemon juice. Sautéed onions, garlic, ginger, and tomatoes form the flavorful base, while green chilies add a gentle kick. Finished with a garnish of fresh cilantro, this curry pairs beautifully with steamed rice or fluffy naan bread. Quick to prepare and incredibly satisfying, this gluten-free and dairy-free dish is ideal for cozy weeknight dinners or entertaining guests with dietary preferences.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken
• 400 ml Coconut milk
• 2 large Onion
• 2 medium Tomato
• 1 inch piece Ginger
• 5 cloves Garlic
• 3 pieces Green chillies
• 3 tablespoons Cooking oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 2 teaspoons Salt
• 0.5 cup Cilantro leaves
• 2 tablespoons Lemon juice

Directions

Step 1

Cut the chicken into medium-sized pieces and set aside.

Step 2

Finely chop the onions, tomatoes, ginger, garlic, and green chillies.

Step 3

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 4

Add the chopped onions to the pan and sauté until they become golden brown.

Step 5

Add the ginger and garlic, and continue to sauté until the raw aroma fades.

Step 6

Stir in the tomatoes and green chillies, and cook until the tomatoes are soft and the oil starts to separate.

Step 7

Add turmeric, coriander powder, red chili powder, and salt. Mix well to combine the spices with the mixture.

Step 8

Add the chicken pieces, stirring them into the mixture until they are coated with the spices. Cook for about 5-7 minutes until the chicken starts to brown.

Step 9

Pour in the coconut milk, bringing the mixture to a simmer. Lower the heat and let it cook for about 20 minutes, stirring occasionally.

Step 10

Once the chicken is cooked through and the curry has thickened to your liking, add garam masala and lemon juice. Stir well and cook for another 2-3 minutes.

Step 11

Garnish with chopped cilantro leaves before serving.

Step 12

Serve hot with rice or naan bread.

Nutrition Facts

Serving size	(2311.9g)

Amount per serving	% Daily Value*
Calories	2549.5

Total Fat 110.7g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 9.6g
Cholesterol 1120mg	0%
Sodium 10673.4mg	0%
Total Carbohydrate 120.3g	0%
Dietary Fiber 16.3g	0%
Total Sugars 70.3g
Protein 282.1g	0%

Vitamin D 0IU	0%
Calcium 477.9mg	0%
Iron 18.4mg	0%
Potassium 5318.5mg	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: 38.2%

Protein: 43.3%

Carbs: 18.5%