Soy-Free Spicy Chicken Curry

Dive into the vibrant flavors of this Soy-Free Spicy Chicken Curry, a wholesome and allergy-friendly twist on a beloved classic. Tender chicken thighs simmer in a rich, creamy coconut milk base spiced with aromatic cumin, turmeric, and paprika, creating a dish that's bold yet comforting. This curry skips soy-based ingredients, making it perfect for those with dietary restrictions, while the addition of fresh ginger, garlic, and chopped cilantro brings a refreshing zest to every bite. Ready in just 50 minutes, it’s an easy yet impressive meal that pairs beautifully with steamed rice or soft naan. Perfect for weeknight dinners or special occasions, this recipe is sure to add a flavorful kick to your table!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon paprika
• 0.5 teaspoon red chili powder (adjust to taste)
• 1 stick cinnamon stick
• 200 grams tomato puree
• 400 ml full-fat coconut milk
• 100 ml chicken stock (soy-free)
• 2 tablespoons fresh cilantro leaves, chopped
• 1 lime juice of fresh lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside. Season with a pinch of salt and pepper.

Step 2

Heat coconut oil in a large skillet or heavy-bottomed pot over medium heat.

Step 3

Add the chopped onion and sauté for 4-5 minutes until softened and golden brown.

Step 4

Add the minced garlic and grated ginger to the pan. Stir and cook for 1-2 minutes until fragrant.

Step 5

Stir in the ground cumin, coriander, turmeric, paprika, chili powder, and cinnamon stick. Toast the spices for about 30 seconds, taking care not to burn them.

Step 6

Add the tomato puree to the spice mixture and cook for 5 minutes, stirring occasionally, until it thickens and darkens in color.

Step 7

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

Step 8

Add the chicken pieces to the curry sauce. Stir to coat the chicken evenly in the sauce.

Step 9

Cover and cook the curry over low heat for 20-25 minutes, stirring occasionally, until the chicken is tender and fully cooked.

Step 10

Season the curry with salt and black pepper to taste. Remove the cinnamon stick before serving.

Step 11

Garnish the curry with fresh cilantro and a squeeze of lime juice for added brightness.

Step 12

Serve hot with steamed rice, naan, or your favorite side dish.

Nutrition Facts

Serving size	(1428.9g)

Amount per serving	% Daily Value*
Calories	2430.0

Total Fat 181.9g	0%
Saturated Fat 124.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 3291.8mg	0%
Total Carbohydrate 68.5g	0%
Dietary Fiber 19.9g	0%
Total Sugars 29.7g
Protein 147.3g	0%

Vitamin D 35IU	0%
Calcium 283.7mg	0%
Iron 23.6mg	0%
Potassium 3645.7mg	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: 65.5%

Protein: 23.6%

Carbs: 11.0%