Soy-Free Boneless Chicken Curry

Dive into the rich, aromatic flavors of this Soy-Free Boneless Chicken Curry, a hearty dish designed for those seeking a soy-free twist on a classic favorite. Featuring tender pieces of boneless chicken thighs simmered in a luscious coconut milk base, this curry is infused with a medley of warm spices like turmeric, cumin, and garam masala, creating an irresistible depth of flavor. Freshly sautéed onions, garlic, and ginger form the aromatic backbone, while tangy tomatoes and a splash of lemon juice add brightness to the dish. Perfectly balanced and naturally dairy-free, this curry is an excellent choice for weeknight dinners or special occasions. Serve it over fluffy rice or with warm flatbread for a wholesome, soul-warming meal that’s ready in just one hour.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 2 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 medium Tomatoes, diced
• 400 milliliters Canned coconut milk
• 1 teaspoon Ground turmeric
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Fresh lemon juice

Directions

Step 1

Begin by cutting the boneless chicken thighs into bite-sized pieces and set aside.

Step 2

In a large pan or skillet, heat the coconut oil over medium heat.

Step 3

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Step 4

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

Step 5

Add the diced tomatoes, cooking until they soften and release their juices, about 5 minutes.

Step 6

Stir in the ground turmeric, cumin, coriander, garam masala, red chili powder, salt, and black pepper.

Step 7

Add the chicken pieces to the pan, stirring to coat them well with the spice mixture.

Step 8

Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Step 9

Cover the pan and let the curry simmer on low heat for about 25-30 minutes, or until the chicken is cooked through and tender.

Step 10

Adjust seasoning with additional salt and pepper if needed.

Step 11

Stir in fresh lemon juice and garnish with chopped cilantro before serving.

Step 12

Serve hot with rice or your choice of bread.

Nutrition Facts

Serving size	(1387.6g)

Amount per serving	% Daily Value*
Calories	2199.0

Total Fat 178.6g	0%
Saturated Fat 122.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 433.3mg	0%
Sodium 3968.6mg	0%
Total Carbohydrate 62.3g	0%
Dietary Fiber 10.3g	0%
Total Sugars 25.8g
Protein 115.0g	0%

Vitamin D 0IU	0%
Calcium 307.3mg	0%
Iron 27.5mg	0%
Potassium 3200.5mg	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: 69.4%

Protein: 19.9%

Carbs: 10.8%