Gluten-Free Spicy Chicken Curry

Dive into the vibrant, bold flavors of this Gluten-Free Spicy Chicken Curry, a comforting yet fiery dish that's perfect for spice lovers and gluten-free diets. Made with tender, marinated chicken thighs and a fragrant blend of spices like cumin, coriander, garam masala, and paprika, this curry is simmered in creamy coconut milk for a rich, velvety texture. The addition of fresh garlic, ginger, and chilies elevates its aromatic profile, while a garnish of cilantro provides a refreshing finish. Ready in just 50 minutes, this one-pot recipe is ideal for weeknight dinners or special occasions. Serve it alongside fluffy basmati rice or gluten-free flatbread to soak up every last bite of this irresistibly flavorful curry.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs, cut into bite-sized pieces
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder
• 2 tablespoons Coconut oil
• 1 large Yellow onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 Green chilies, finely chopped
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper (optional for extra heat)
• 2 medium Tomatoes, finely chopped
• 400 milliliters Coconut milk (unsweetened)
• 100 milliliters Water
• 2 tablespoons Fresh cilantro leaves, chopped (for garnish)
• 0 optional Cooked basmati rice or gluten-free flatbread (to serve)

Directions

Step 1

Start by marinating the chicken pieces with salt and turmeric powder. Set aside for 10 minutes.

Step 2

Heat the coconut oil in a large skillet or pot over medium heat.

Step 3

Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for 1-2 minutes until fragrant.

Step 5

Add the coriander powder, cumin powder, garam masala, paprika, and cayenne pepper (if using). Stir well to coat the onions and spices evenly.

Step 6

Mix in the chopped tomatoes and cook until they soften and form a thick paste, about 5 minutes.

Step 7

Add the marinated chicken pieces to the skillet and stir to coat them in the spice mixture.

Step 8

Pour in the coconut milk and water. Stir well and bring the curry to a gentle simmer.

Step 9

Reduce the heat to low, cover the skillet, and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and the curry thickens.

Step 10

Taste and adjust seasoning if needed.

Step 11

Garnish with chopped fresh cilantro leaves and serve hot with cooked basmati rice or gluten-free flatbread.

Nutrition Facts

Serving size	1682.7 grams (1682.7g)

Amount per serving	% Daily Value*
Calories	2644

Total Fat 183.80g	236%
Saturated Fat 123.90g	620%
Polyunsaturated Fat 0.50g
Cholesterol 545mg	182%
Sodium 2879mg	125%
Total Carbohydrate 114.00g	41%
Dietary Fiber 22.00g	79%
Total Sugars 30.30g
Protein 150.60g	301%

Vitamin D 35IU	175%
Calcium 318mg	24%
Iron 26mg	143%
Potassium 3739mg	80%

*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: 61.0%

Protein: 22.2%

Carbs: 16.8%