Dairy-Free Spicy Chicken Curry

Indulge in the bold and aromatic flavors of Dairy-Free Spicy Chicken Curry, a vibrant dish that combines tender, perfectly spiced chicken with a rich and creamy coconut milk base. This recipe is a dairy-free twist on a classic favorite, using nutrient-rich coconut oil and a fragrant blend of cumin, turmeric, garam masala, and cayenne for a flavorful kick. Fresh ginger, garlic, and lime juice add brightness, while diced tomatoes create a luscious, thick sauce. Ready in just under an hour and perfect for meal prep, this wholesome curry is ideal for pairing with steamed rice or your favorite gluten-free flatbread. Bursting with spicy, zesty, and creamy goodness, this easy-to-follow recipe is sure to become a go-to for spicy chicken curry lovers.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Chicken thighs (boneless, skinless)
• 3 tablespoons Coconut oil
• 1 medium Yellow onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1 cup Tomatoes (diced, fresh or canned)
• 1 cup Coconut milk (full-fat)
• 1 cup Chicken stock
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 0.25 cup Fresh cilantro (chopped)
• 1 tablespoon Fresh lime juice

Directions

Step 1

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

Step 2

Heat a large skillet or pot over medium heat and add the coconut oil.

Step 3

Once the oil is hot, add the cumin seeds and toast for about 30 seconds until aromatic.

Step 4

Add the finely chopped onion and sauté for 5-7 minutes until golden brown.

Step 5

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.

Step 6

Add the diced tomatoes and cook for 4-5 minutes until they soften and the mixture thickens.

Step 7

Stir in the coriander powder, turmeric, paprika, cayenne pepper, garam masala, and salt. Cook for 1 minute to toast the spices.

Step 8

Add the chicken pieces to the pan and cook for 5 minutes, stirring to coat the chicken in the spice mixture.

Step 9

Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a simmer.

Step 10

Reduce the heat to low, cover the pan, and let the curry simmer for 20 minutes, stirring occasionally. Ensure the chicken is fully cooked and tender.

Step 11

Taste and adjust seasoning if needed.

Step 12

Turn off the heat and stir in fresh lime juice.

Step 13

Garnish with chopped fresh cilantro before serving.

Step 14

Serve hot over steamed rice or with your favorite dairy-free flatbread.

Nutrition Facts

Serving size	(1556.7g)

Amount per serving	% Daily Value*
Calories	2141.2

Total Fat 155.7g	0%
Saturated Fat 99.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 515.7mg	0%
Sodium 2947.6mg	0%
Total Carbohydrate 50.6g	0%
Dietary Fiber 15.0g	0%
Total Sugars 22.5g
Protein 143.2g	0%

Vitamin D 0IU	0%
Calcium 274.2mg	0%
Iron 21.2mg	0%
Potassium 2921.7mg	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: 64.4%

Protein: 26.3%

Carbs: 9.3%