Soy-Free Indian Chicken Curry

Dive into the vibrant flavors of this Soy-Free Indian Chicken Curry, a comforting homemade dish that perfectly balances rich spices and tender chicken without a trace of soy. This aromatic curry begins with a fragrant base of cumin seeds, whole cardamom, and cinnamon, followed by a luscious tomato puree infused with garlic, ginger, and a medley of Indian spices like turmeric, coriander, and garam masala. Simmered to perfection, the chicken absorbs every layer of flavor, creating a hearty, gluten-free entrée that's both wholesome and satisfying. Topped with fresh cilantro and served over steaming basmati rice or soft naan, this curry is ideal for family dinners or meal prep. Whether you're avoiding soy for dietary reasons or simply want a traditional Indian dish made from scratch, this recipe promises authenticity and irresistible taste in every bite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken, boneless and skinless
• 3 tablespoons Oil (vegetable or coconut)
• 2 large Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 3 large Tomatoes, pureed
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 piece Cinnamon stick
• 4 pods Green cardamom pods
• 4 whole Cloves
• 1 teaspoon (or to taste) Salt
• 2 tablespoons Fresh cilantro, chopped
• 2 cups Water

Directions

Step 1

Cut the chicken into approximately 1-inch pieces and set aside.

Step 2

Heat the oil in a large pan over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Sauté for 1 minute until fragrant.

Step 3

Add the cumin seeds to the pan and let them splutter.

Step 4

Add the chopped onions and sauté until they turn golden brown.

Step 5

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until the raw smell disappears.

Step 6

Add the pureed tomatoes to the pan and cook for 5 minutes, stirring occasionally until the mixture thickens and the oil begins to separate.

Step 7

Mix in the coriander powder, turmeric powder, red chili powder, and salt.

Step 8

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

Step 9

Pour in the water, bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the chicken is fully cooked and tender.

Step 10

Stir in the garam masala and sprinkle the freshly chopped cilantro on top.

Step 11

Turn off the heat and let the curry rest for 5 minutes before serving.

Step 12

Serve hot with rice or Indian bread like naan or roti.

Nutrition Facts

Serving size	(1973.2g)

Amount per serving	% Daily Value*
Calories	2273.7

Total Fat 80.8g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 0g
Cholesterol 850mg	0%
Sodium 3191.7mg	0%
Total Carbohydrate 58.3g	0%
Dietary Fiber 15.2g	0%
Total Sugars 18.3g
Protein 318.6g	0%

Vitamin D 130IU	0%
Calcium 413.4mg	0%
Iron 19.1mg	0%
Potassium 3844.1mg	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: 32.5%

Protein: 57.0%

Carbs: 10.4%