Dairy-Free Curry Chicken Thigh

Elevate your weeknight dinner game with this irresistibly creamy yet completely dairy-free Curry Chicken Thigh recipe! Tender chicken thighs are seared to perfection, then simmered in a rich and aromatic coconut milk sauce infused with bold spices like curry powder, cumin, and coriander. A touch of cayenne adds a subtle heat, balanced beautifully by the zesty brightness of lime juice. This one-pan wonder, ready in just 50 minutes, is perfect for pairing with fluffy steamed rice or warm naan to soak up every drop of the luscious, flavor-packed sauce. Garnished with fresh cilantro, this dish is not only comforting but also gluten-free and paleo-friendly, making it ideal for diverse dietary preferences. Whether you're looking to spice up your meal prep or host a flavorful dinner, this Dairy-Free Curry Chicken Thigh recipe is a guaranteed crowd-pleaser!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 400 milliliters canned coconut milk
• 2 tablespoons tomato paste
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro, chopped

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.

Step 4

Mix in the curry powder, ground cumin, ground coriander, paprika, and cayenne pepper. Stir well to combine with the onions, garlic, and ginger.

Step 5

Add the chicken thighs to the skillet and coat them evenly with the spice mixture. Cook for about 4 minutes on each side until they begin to brown.

Step 6

Pour in the coconut milk and add the tomato paste. Stir well to combine all the ingredients.

Step 7

Simmer the mixture gently for about 20 minutes until the chicken is cooked through and the sauce has thickened.

Step 8

Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve hot with steamed rice or naan on the side.

Nutrition Facts

Serving size	(1715.5g)

Amount per serving	% Daily Value*
Calories	3228.7

Total Fat 227.4g	0%
Saturated Fat 137.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 846mg	0%
Sodium 7299.0mg	0%
Total Carbohydrate 61.4g	0%
Dietary Fiber 10.1g	0%
Total Sugars 23.9g
Protein 249.7g	0%

Vitamin D 63IU	0%
Calcium 330.3mg	0%
Iron 37.3mg	0%
Potassium 4252.3mg	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: 62.2%

Protein: 30.3%

Carbs: 7.5%