Soy-Free Chicken Salan

Discover the bold flavors of this Soy-Free Chicken Salan, a comforting and aromatic South Asian curry perfect for weeknight dinners or special gatherings. Made with tender chicken thighs simmered in a rich tomato-based gravy infused with warm spices like cumin, coriander, turmeric, and garam masala, this recipe skips soy-based ingredients to accommodate dietary preferences while retaining its authentic depth of flavor. The addition of creamy yogurt adds a subtle tang, while fresh cilantro and green chilies brighten the dish with a touch of freshness and heat. Ideal for serving over fluffy basmati rice or alongside pillowy naan, this one-pot wonder is both satisfying and easy to prepare in under an hour. Perfect for family meals or entertaining, this soy-free curry delivers a hearty, wholesome taste every time!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken thighs
• 3 tablespoons Vegetable oil
• 2 medium Onion
• 3 medium Tomato
• 5 pieces Garlic cloves
• 1 inch piece Fresh ginger
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Turmeric powder
• 1 teaspoon Chili powder
• 1 teaspoon Garam masala
• 1.5 teaspoons Salt
• 1 cup Plain yogurt
• 0.5 cup Fresh cilantro
• 1.5 cups Water
• 2 medium Green chili

Directions

Step 1

Begin by finely slicing the onions and setting them aside. Chop the tomatoes and keep them ready.

Step 2

Mince the garlic cloves and grate the ginger. Set aside for later use.

Step 3

In a large pot or deep skillet, heat the vegetable oil over medium heat.

Step 4

Add the sliced onions to the hot oil and sauté until they turn golden brown, about 8-10 minutes.

Step 5

Reduce the heat and add the minced garlic and grated ginger to the onions. Stir for around 1-2 minutes until fragrant.

Step 6

Mix in the chopped tomatoes and cook until they soften and form a paste-like consistency, approximately 5-7 minutes.

Step 7

Stir in the ground cumin, coriander, turmeric, chili powder, and salt. Cook for another 2-3 minutes to allow the spices to bloom.

Step 8

Add the chicken thighs to the pot, stirring well to coat the chicken pieces with the onion-tomato mixture.

Step 9

Add the yogurt and continue to cook, stirring occasionally, for about 5 minutes until the yogurt integrates with the masala and the chicken begins to color.

Step 10

Pour in the water and bring the mixture to a gentle simmer.

Step 11

Cover the pot and let the chicken cook for 25-30 minutes, stirring occasionally, until it is tender and cooked through.

Step 12

Adjust the seasoning with salt to taste, if necessary.

Step 13

Stir in the garam masala towards the end, and add the sliced green chilies and chopped cilantro.

Step 14

Simmer for an additional 5 minutes with the lid on.

Step 15

Serve the chicken salan hot with steamed basmati rice or naan.

Nutrition Facts

Serving size	(2406.8g)

Amount per serving	% Daily Value*
Calories	2963.8

Total Fat 156.8g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat 25.6g
Cholesterol 954.7mg	0%
Sodium 8146.0mg	0%
Total Carbohydrate 101.1g	0%
Dietary Fiber 14.1g	0%
Total Sugars 63.8g
Protein 284.6g	0%

Vitamin D 187.6IU	0%
Calcium 822.8mg	0%
Iron 19.8mg	0%
Potassium 4597.3mg	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: 47.8%

Protein: 38.5%

Carbs: 13.7%