Dairy-Free Classic Indian Chicken Curry
Discover the vibrant flavors of this Dairy-Free Classic Indian Chicken Curry, a creamy and aromatic dish that delivers all the richness of a traditional curry without the use of dairy. Succulent boneless chicken thighs are simmered to perfection in a luscious coconut milk base, infused with a medley of warm spices like turmeric, garam masala, and coriander for an authentic Indian flavor profile. A sautéed blend of onions, garlic, ginger, and green chilies adds depth and heat, while fresh cilantro brightens the dish with a pop of freshness. Perfectly paired with steamed basmati rice or dairy-free flatbreads, this easy-to-make curry is ideal for anyone seeking a wholesome, comforting meal that’s both flavorful and dairy-free.
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Ingredients
- 500 g Boneless chicken thighs
- 3 tablespoons Vegetable oil
- 1 large, finely chopped Onion
- 4 minced Garlic cloves
- 1 inch piece, minced Ginger
- 2 slit lengthwise Green chilies
- 2 medium, finely chopped Tomatoes
- 300 ml Coconut milk
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 to taste Salt
- 0.5 cup, chopped Fresh cilantro
- 200 ml Water
Directions
Step 1
Begin by cleaning and cutting the boneless chicken thighs into bite-sized pieces. Set aside.
Step 2
Heat the vegetable oil in a large pan over medium heat. Once hot, add the finely chopped onion and sauté until golden brown.
Step 3
Add the minced garlic, ginger, and slit green chilies to the pan. Sauté for another 2-3 minutes until fragrant.
Step 4
Stir in the chopped tomatoes and cook until they become soft and oil starts to separate from the mixture.
Step 5
Mix in the turmeric powder, coriander powder, and cumin powder. Stir well to ensure the spices are evenly distributed and cook for 1-2 minutes.
Step 6
Add the chicken pieces to the pan, stirring them well with the spice mixture. Cook for about 5 minutes until the chicken is lightly browned.
Step 7
Pour in the coconut milk and water. Stir to combine, then cover and let it simmer on low heat for 20-25 minutes until the chicken is cooked through and tender.
Step 8
Check for seasoning and add salt to taste. Finally, stir in the garam masala and cook for another 2 minutes.
Step 9
Garnish the chicken curry with fresh cilantro and serve hot with rice or dairy-free flatbread of your choice.
Nutrition Facts
| Serving size | (1570.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1493.4 |
| Total Fat 92.8g | 0% |
| Saturated Fat 19.5g | 0% |
| Polyunsaturated Fat 25.4g | |
| Cholesterol 433.3mg | 0% |
| Sodium 2786.6mg | 0% |
| Total Carbohydrate 71.8g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 38.9g | |
| Protein 107.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 261.9mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 2590.8mg | 0% |
Source of Calories