Soy-Free Classic Indian Chicken Curry

Indulge in the rich, aromatic flavors of this Soy-Free Classic Indian Chicken Curry, a comforting dish that's perfect for weeknight dinners or special occasions. This wholesome recipe skips soy and instead uses creamy coconut milk to create a luscious, velvety sauce that clings to tender, bone-in chicken pieces. Fragrant spices like cumin, turmeric, coriander, and garam masala are perfectly balanced with a touch of heat from green chilies and red chili powder. With the deep essence of sautéed onions, garlic, and ginger, this curry is brimming with authentic Indian flavors. Perfectly paired with fluffy basmati rice or warm naan, this gluten-free dish is an ideal choice for those seeking a soy-free yet traditional take on Indian cuisine. Ready in just over an hour, this easy-to-follow recipe blends effortless cooking techniques with restaurant-quality results, making it a go-to curry for your dinner rotation.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1000 grams Chicken, bone-in pieces
• 2 large Onion, finely chopped
• 3 medium Tomatoes, pureed
• 1 tablespoon Ginger, minced
• 1 tablespoon Garlic, minced
• 2 Green chilies, slit
• 400 ml Coconut milk
• 0.5 cup Cilantro, chopped
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil
• 200 ml Water

Directions

Step 1

Heat vegetable oil in a large pot over medium heat. Add cumin seeds and allow them to splutter for about 30 seconds.

Step 2

Add the chopped onions to the pot and sauté until they turn golden brown, about 8-10 minutes.

Step 3

Stir in the minced ginger and garlic, and sauté for another minute until fragrant.

Step 4

Add the pureed tomatoes and green chilies to the pot. Cook for about 5 minutes, stirring occasionally, until the tomato mixture thickens and the oil starts to separate.

Step 5

Incorporate turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for an additional 1-2 minutes to ensure the spices are well integrated.

Step 6

Add the chicken pieces to the pot and coat them with the spice mixture. Cook for about 10 minutes, stirring occasionally, until the chicken starts to brown.

Step 7

Pour in water and coconut milk, stirring the mixture thoroughly. Bring to a gentle boil.

Step 8

Reduce the heat to low, cover the pot, and let the curry simmer for about 25 minutes until the chicken is cooked through and tender.

Step 9

Stir in the garam masala and chopped cilantro, allowing the flavors to meld for an additional 2-3 minutes.

Step 10

Serve the soy-free chicken curry hot, garnished with extra cilantro if desired, accompanied with rice or Indian bread.

Nutrition Facts

Serving size	(2296.6g)

Amount per serving	% Daily Value*
Calories	2914.4

Total Fat 194.4g	0%
Saturated Fat 48.4g	0%
Polyunsaturated Fat 25.2g
Cholesterol 840mg	0%
Sodium 3222.6mg	0%
Total Carbohydrate 96.8g	0%
Dietary Fiber 17.2g	0%
Total Sugars 52.2g
Protein 191.8g	0%

Vitamin D 50IU	0%
Calcium 396.5mg	0%
Iron 24.1mg	0%
Potassium 3983.9mg	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: 60.2%

Protein: 26.4%

Carbs: 13.3%