Dairy-Free Indian Chicken Curry

Indulge in the rich, aromatic flavors of this Dairy-Free Indian Chicken Curry—a wholesome twist on a classic favorite, perfect for those avoiding dairy. Made with tender chicken thighs simmered in a luscious combination of coconut milk, tomato puree, and a medley of warm spices like garam masala, turmeric, and cumin, this curry delivers bold, authentic taste with every bite. The dish is elevated further with fresh cilantro and a zesty squeeze of lime, creating a harmonious balance of flavors. Quick and easy to make in just under an hour, this gluten-free, dairy-free curry is perfect for weeknight dinners or impressing guests. Serve it piping hot with fluffy rice or your favorite flatbread for an irresistible Indian-inspired meal that’s as comforting as it is delicious.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs
• 2 tablespoons Coconut oil
• 1 large Onion
• 4 Garlic cloves
• 1 inch piece Ginger
• 400 grams Tomato puree
• 400 milliliters Coconut milk
• 2 teaspoons Garam masala
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 1 Lime

Directions

Step 1

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

Step 2

Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

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

Step 4

Add the chopped onion to the pan and sauté until translucent, about 5 minutes.

Step 5

Stir in the minced garlic and grated ginger, cooking for another 2 minutes.

Step 6

Add the tomato puree to the pan and cook for 5 minutes to reduce it slightly.

Step 7

In a small bowl, mix together the garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, and salt.

Step 8

Add the spice mix to the pan and stir well, cooking for another 2 minutes to allow the spices to release their oils.

Step 9

Add the chopped chicken to the pan, and cook until the outer layer of the chicken is no longer pink, around 5 minutes.

Step 10

Pour in the coconut milk, stirring to combine everything well.

Step 11

Reduce the heat to low, cover, and simmer the curry for 20 minutes or until the chicken is cooked through and tender.

Step 12

Taste for seasoning and adjust salt or spices if necessary.

Step 13

Chop the fresh cilantro and sprinkle it over the curry before serving.

Step 14

Squeeze the juice of one lime over the curry for a fresh burst of flavor.

Step 15

Serve your dairy-free Indian chicken curry hot, with rice or flatbread.

Nutrition Facts

Serving size	(1646.0g)

Amount per serving	% Daily Value*
Calories	1771.8

Total Fat 87.0g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 470mg	0%
Sodium 2954.2mg	0%
Total Carbohydrate 111.8g	0%
Dietary Fiber 16.6g	0%
Total Sugars 59.8g
Protein 143.6g	0%

Vitamin D 35IU	0%
Calcium 287.4mg	0%
Iron 15.3mg	0%
Potassium 4049.8mg	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: 43.4%

Protein: 31.8%

Carbs: 24.8%