Nut-Free Chicken Salan

Experience the vibrant flavors of South Asian cuisine with this Nut-Free Chicken Salan, a comforting and allergy-friendly twist on the traditional chicken curry. Perfectly tender chicken thighs are simmered in a rich, aromatic tomato and yogurt-based gravy, enhanced with fragrant spices like garam masala, turmeric, and coriander powder. Golden caramelized onions, fresh ginger, and garlic create a deeply flavorful base, while green chilies add a hint of heat. Unlike many curries, this recipe is completely nut-free, making it a safe and delectable option for those with nut allergies. Ready in just an hour, this versatile dish pairs beautifully with steamed rice or warm naan, delivering a hearty meal the whole family will enjoy. Ideal for weeknight dinners or special gatherings, this nut-free curry is sure to become a staple in your kitchen.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken thighs
• 3 tablespoons Vegetable oil
• 2 large Onion
• 4 cloves Garlic
• 1 inch piece Ginger
• 2 medium Green chilies
• 2 medium Tomatoes
• 1 cup Yogurt
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1.5 teaspoons Salt
• 1 cup Water
• 1 handful Fresh coriander leaves
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by preparing the ingredients. Thinly slice the onions, grate the ginger, mince the garlic, chop the green chilies, and then finely dice the tomatoes.

Step 2

In a large pan, heat the vegetable oil over medium heat. Add the sliced onions and sauté for about 8-10 minutes until they turn golden brown.

Step 3

Add the garlic and ginger to the onions, stirring for about 2 minutes until fragrant.

Step 4

Toss in the green chilies and chopped tomatoes, cooking for another 3-5 minutes until the tomatoes soften.

Step 5

Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes, allowing the spices to bloom.

Step 6

Reduce the heat to low and add the yogurt, stirring continuously to incorporate it fully with the spice mixture without curdling.

Step 7

Once the yogurt is well mixed, increase the heat to medium and add the chicken pieces to the pan.

Step 8

Cook the chicken for about 10 minutes, ensuring it is coated with the spice mixture and begins to brown.

Step 9

Pour in the water, stir well, cover the pan, and let it simmer over low heat for 25-30 minutes until the chicken is fully cooked and tender.

Step 10

Uncover the pan, sprinkle the garam masala, and let the curry simmer for another 2-3 minutes to thicken slightly.

Step 11

Turn off the heat, add lemon juice, and garnish with freshly chopped coriander leaves.

Step 12

Serve hot with steamed rice or naan. Enjoy your Nut-Free Chicken Salan!

Nutrition Facts

Serving size	2277.9 grams (2277.9g)

Amount per serving	% Daily Value*
Calories	2887

Total Fat 156.40g	201%
Saturated Fat 40.50g	203%
Polyunsaturated Fat 25.50g
Cholesterol 955mg	318%
Sodium 4585mg	199%
Total Carbohydrate 84.00g	31%
Dietary Fiber 14.10g	50%
Total Sugars 45.30g
Protein 283.60g	567%

Vitamin D 188IU	938%
Calcium 777mg	60%
Iron 16mg	88%
Potassium 4678mg	100%

*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: 48.9%

Protein: 39.4%

Carbs: 11.7%