Soy-Free Savory Curried Chicken

Dive into the bold flavors of Soy-Free Savory Curried Chicken, a wholesome dish that combines the richness of creamy coconut milk with a fragrant blend of curry spices. Perfectly tender chicken is simmered with vibrant vegetables like carrots and red bell peppers, bringing both color and nutrition to your plate. This recipe swaps soy sauce for a soy-free seasoning profile, making it an excellent choice for those with dietary restrictions. Served over fluffy basmati rice and finished with a burst of fresh lime and cilantro, this one-pot wonder balances spice, creaminess, and zest in every bite. With just 20 minutes of prep and a satisfying 40-minute cook time, this gluten-free, dairy-free dinner will quickly become a favorite for weeknights or special occasions alike.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 1 large yellow onion
• 3 large garlic cloves
• 1 inch piece fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 13.5 oz canned coconut milk
• 1 cup diced tomatoes
• 1 cup chicken broth
• 2 medium carrots
• 1 medium red bell pepper
• 0.25 cup fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium lime
• 2 cups basmati rice
• 4 cups water

Directions

Step 1

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

Step 2

Slice the onion, mince the garlic, and grate the ginger.

Step 3

Heat the coconut oil in a large pan or skillet over medium-high heat.

Step 4

Add the onion and sauté until it becomes translucent, about 5 minutes.

Step 5

Stir in the garlic and ginger, sautéing for another 1-2 minutes until fragrant.

Step 6

Add the curry powder, cumin, coriander, and cayenne pepper, cooking for 1 minute to release the flavors.

Step 7

Add the chicken pieces to the pan, stirring to coat with the spice mixture. Cook for 5 minutes, until the outside begins to brown.

Step 8

Pour in the coconut milk, diced tomatoes, and chicken broth.

Step 9

Peel and slice the carrots, and cut the red bell pepper into strips. Add them to the pan.

Step 10

Season with salt and black pepper. Stir everything well.

Step 11

Reduce the heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally.

Step 12

While the curry simmers, rinse the basmati rice under cold running water.

Step 13

Bring 4 cups of water to a boil in a medium saucepan. Add the rice, lower the heat, cover, and simmer for 15-20 minutes until cooked.

Step 14

Once the curry is done, stir in the chopped cilantro.

Step 15

Squeeze the juice of the lime over the curry before serving.

Step 16

Serve the savory curried chicken over a bed of basmati rice.

Nutrition Facts

Serving size	(3461.4g)

Amount per serving	% Daily Value*
Calories	3021.6

Total Fat 148.4g	0%
Saturated Fat 111.1g	0%
Polyunsaturated Fat 0.6g
Cholesterol 578.3mg	0%
Sodium 7978.0mg	0%
Total Carbohydrate 185.8g	0%
Dietary Fiber 19.4g	0%
Total Sugars 36.8g
Protein 244.8g	0%

Vitamin D 6.8IU	0%
Calcium 513.2mg	0%
Iron 40.0mg	0%
Potassium 4751.9mg	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: 43.7%

Protein: 32.0%

Carbs: 24.3%