Nut-Free Madras Curry

Indulge in the vibrant flavors of this Nut-Free Madras Curry, a perfectly spiced and creamy dish designed for those with nut allergies without sacrificing taste. This wholesome recipe combines tender chicken thighs with a rich tomato and coconut milk base, infused with fragrant spices like coriander, cumin, turmeric, and cinnamon for a bold and aromatic experience. Chopped red bell peppers add a touch of sweetness and color, while fresh ginger and garlic elevate every bite with a zesty kick. Ready in just an hour, this curry is easy to prepare yet deeply satisfying, making it an ideal choice for weeknight dinners or cozy gatherings. Serve it over fluffy basmati rice, garnish with freshly chopped cilantro, and accompany with lime wedges for a bright, citrusy finish. Perfect for a comforting meal the whole family will love!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Vegetable oil
• 1 large, finely chopped Yellow onion
• 4 minced Garlic cloves
• 2 tablespoons, grated Fresh ginger
• 2 teaspoons Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Ground black pepper
• 2 cups Crushed tomatoes
• 1 cup Coconut milk
• 1 large, chopped Red bell pepper
• 1.5 pounds, cut into bite-sized pieces Boneless chicken thighs
• 1 teaspoon Salt
• 0.5 cup, chopped Fresh cilantro
• 1 for serving Lime wedges
• 4 cups, for serving Cooked basmati rice

Directions

Step 1

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

Step 2

Add the finely chopped onion to the pan and cook until they are soft and translucent, about 5-7 minutes.

Step 3

Stir in the minced garlic and grated ginger and cook for another 2 minutes until fragrant.

Step 4

Add the ground coriander, ground cumin, turmeric powder, ground cinnamon, cayenne pepper, and ground black pepper to the pan, stirring constantly for 1 minute.

Step 5

Pour in the crushed tomatoes and coconut milk, and stir well to combine.

Step 6

Add the chopped red bell pepper and chicken pieces to the sauce. Season with salt, stirring to ensure the chicken is well coated with the sauce.

Step 7

Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover the pan and let the curry cook for about 25 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 8

Remove the lid and simmer for an additional 5 minutes to allow the sauce to thicken slightly.

Step 9

Garnish with chopped fresh cilantro before serving.

Step 10

Serve the nut-free Madras curry hot, accompanied by lime wedges and cooked basmati rice on the side.

Nutrition Facts

Serving size	2347.5 grams (2347.5g)

Amount per serving	% Daily Value*
Calories	2449

Total Fat 99.60g	128%
Saturated Fat 23.00g	115%
Polyunsaturated Fat 16.80g
Cholesterol 590mg	197%
Sodium 2923mg	127%
Total Carbohydrate 238.80g	87%
Dietary Fiber 18.80g	67%
Total Sugars 43.50g
Protein 161.00g	322%

Vitamin D 0IU	0%
Calcium 399mg	31%
Iron 23mg	128%
Potassium 3662mg	78%

*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: 35.9%

Protein: 25.8%

Carbs: 38.3%