Nut-Free Indian Chicken Curry

Delight your taste buds with this Nut-Free Indian Chicken Curry, a flavorful yet allergy-conscious twist on a classic favorite. Bursting with aromatic spices like garam masala, turmeric, and cumin, this curry combines tender chicken breast with a rich, creamy coconut milk base—completely nut-free yet irresistibly indulgent. Perfectly balanced with the tanginess of pureed tomatoes and the warmth of fresh ginger and garlic, this dish simmers to perfection, creating a luscious sauce that beautifully coats every bite. Ready in just an hour, this curry is ideal for busy weeknight dinners or cozy weekend meals. Garnish with fresh cilantro and serve it with fluffy steamed rice or warm naan for a wholesome, comforting feast that everyone will adore.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken breast, boneless and skinless
• 2 tablespoons Vegetable oil
• 1 large Onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 300 grams Tomatoes, pureed
• 400 ml Coconut milk
• 1 teaspoon Garam masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 100 ml Water

Directions

Step 1

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

Step 2

Heat the vegetable oil in a large pan over medium heat.

Step 3

Add the finely chopped onion and sauté until golden brown, about 6-8 minutes.

Step 4

Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.

Step 5

Add the pureed tomatoes to the pan and cook until the oil starts to separate from the mixture, about 5 minutes.

Step 6

Stir in the garam masala, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook the spices with the tomato mixture for 2 minutes.

Step 7

Add the chicken pieces to the pan and stir well to coat with the spice mixture. Cook until the chicken is no longer pink on the outside, about 5 minutes.

Step 8

Pour in the coconut milk and water, and stir to combine. Bring the mixture to a simmer.

Step 9

Cover the pan and let it simmer on low heat for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 10

Garnish the curry with freshly chopped cilantro before serving.

Step 11

Serve hot with steamed rice or naan.

Nutrition Facts

Serving size	1517.3 grams (1517.3g)

Amount per serving	% Daily Value*
Calories	1427

Total Fat 47.30g	61%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 16.80g
Cholesterol 425mg	142%
Sodium 2889mg	126%
Total Carbohydrate 87.00g	32%
Dietary Fiber 9.10g	33%
Total Sugars 49.20g
Protein 164.40g	329%

Vitamin D 65IU	325%
Calcium 250mg	19%
Iron 14mg	78%
Potassium 3434mg	73%

*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: 29.7%

Protein: 45.9%

Carbs: 24.3%