Dairy-Free Chicken Tikka Curry

Indulge in the rich and aromatic flavors of Dairy-Free Chicken Tikka Curry, a vibrant twist on the classic Indian favorite tailored for a dairy-free diet. Tender, marinated chicken thighs are infused with a fragrant blend of spices, including cumin, turmeric, and garam masala, then simmered in a creamy coconut milk and tomato-based sauce. This recipe delivers a bold, comforting curry without relying on dairy, offering a perfect balance of heat and creaminess. Quick to prepare, with just 20 minutes of prep time and a total cook time of 40 minutes, this gluten-free dish is ideal for weeknight dinners or an impressive meal for guests. Serve it with fluffy basmati rice or warm flatbread, and garnish with fresh cilantro for a final burst of flavor.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 400 ml Coconut milk
• 200 ml Tomato puree
• 4 pieces Garlic cloves
• 1 tablespoon Ginger root, grated
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 2 tablespoons Vegetable oil
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 1 medium Onion, chopped
• 1 teaspoon Fenugreek leaves (optional)

Directions

Step 1

In a large mixing bowl, combine lemon juice, garlic, ginger, cumin, coriander, turmeric, garam masala, red chili powder, and salt. Mix well to form a marinade.

Step 2

Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and let marinate in the refrigerator for at least 1 hour, ideally overnight.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of oil. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 5

Add tomato puree, cooked chicken, and any remaining marinade to the skillet. Stir well to combine and bring the mixture to a simmer.

Step 6

Pour in the coconut milk, reduce the heat to low, and let the curry simmer for about 20 minutes, allowing the flavors to meld together and the sauce to thicken.

Step 7

Taste the curry and adjust seasoning if necessary. If using fenugreek leaves, crush them between your palms and stir them into the curry.

Step 8

Garnish with fresh cilantro and serve hot with rice or your choice of flatbread.

Nutrition Facts

Serving size	(1297.2g)

Amount per serving	% Daily Value*
Calories	1403.5

Total Fat 80.2g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 433.3mg	0%
Sodium 2829.2mg	0%
Total Carbohydrate 78.8g	0%
Dietary Fiber 10.8g	0%
Total Sugars 44.2g
Protein 108.4g	0%

Vitamin D 0IU	0%
Calcium 258.4mg	0%
Iron 14.9mg	0%
Potassium 2820.7mg	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: 49.1%

Protein: 29.5%

Carbs: 21.4%