Dairy-Free Madras Curry

Indulge in the rich, aromatic flavors of this Dairy-Free Madras Curry, a vibrant twist on the classic Indian dish. Perfect for spice lovers, this recipe features succulent chicken simmered in a fragrant blend of warm spices, tender tomatoes, and creamy coconut milk—completely free of dairy. The combination of ground coriander, cumin, turmeric, and garam masala creates a bold and authentic flavor profile, while fresh ginger and green chilies add a zesty kick. This curry comes together in under an hour, making it an ideal option for weeknight dinners or meal prep. Garnished with fresh cilantro and a splash of zesty lemon juice, it’s best served with fluffy steamed rice or your favorite grain for a wholesome, crowd-pleasing meal. Gluten-free and dairy-free, this comforting Madras Curry is sure to be a hit with everyone at the table!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 3 units garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 units green chilies, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 400 grams canned diced tomatoes
• 400 milliliters canned coconut milk
• 500 grams chicken breast, cut into bite-sized pieces
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

Add the chopped onions and cook for about 5 minutes until they are soft and translucent.

Step 3

Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes until fragrant.

Step 4

Add the ground coriander, cumin, turmeric, chili powder, and garam masala to the pan. Stir well to coat the onion mixture with the spices, cooking for another minute.

Step 5

Pour in the canned diced tomatoes and stir to combine with the spices. Let it simmer for about 5 minutes to thicken slightly.

Step 6

Add the diced chicken pieces to the pan, stirring to coat them in the sauce. Cook for 5-7 minutes until the chicken is browned on all sides.

Step 7

Pour in the canned coconut milk and stir well. Bring the mixture to a gentle simmer.

Step 8

Reduce the heat to low and cover the pan. Cook for 20-25 minutes, occasionally stirring, until the chicken is cooked through and tender.

Step 9

Season the curry with salt and stir in the lemon juice.

Step 10

Before serving, garnish with freshly chopped cilantro.

Step 11

Serve hot with steamed rice or your choice of grain.

Nutrition Facts

Serving size	(1515.0g)

Amount per serving	% Daily Value*
Calories	2273.8

Total Fat 155.6g	0%
Saturated Fat 97.1g	0%
Polyunsaturated Fat 20.2g
Cholesterol 433mg	0%
Sodium 3375.1mg	0%
Total Carbohydrate 62.1g	0%
Dietary Fiber 14.0g	0%
Total Sugars 30.8g
Protein 170.1g	0%

Vitamin D 65IU	0%
Calcium 337.1mg	0%
Iron 25.5mg	0%
Potassium 3582.5mg	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: 60.1%

Protein: 29.2%

Carbs: 10.7%