Nut-Free Spicy Chicken Curry

Discover the vibrant flavors of this Nut-Free Spicy Chicken Curry, a luscious dish that balances bold spices with the creamy richness of coconut cream. Perfectly tender chicken thighs are simmered in a fragrant combination of cumin, coriander, turmeric, and garam masala, complemented by the freshness of garlic, ginger, and tomato puree. This nut-free recipe ensures a safe and delicious option for those with dietary restrictions, without compromising on taste. Ready in just 45 minutes, it’s an ideal weeknight dinner for families or spice lovers alike. Serve this curry over steamed rice or with warm naan for a comforting and satisfying meal that will leave everyone asking for seconds.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chicken thighs (boneless, skinless)
• 1 large onion (finely chopped)
• 4 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 200 grams tomato puree
• 200 milliliters coconut cream
• 2 tablespoons vegetable oil
• 200 milliliters water
• 1.5 teaspoons coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons fresh cilantro (chopped, for garnish)

Directions

Step 1

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

Step 2

Heat the vegetable oil in a large skillet or saucepan over medium heat.

Step 3

Add the chopped onion to the pan and sauté for 5-7 minutes, or until golden brown.

Step 4

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 5

Add the coriander powder, cumin powder, turmeric powder, chili powder, and garam masala to the pan. Stir well and cook for 1-2 minutes to toast the spices.

Step 6

Pour in the tomato puree and cook for 5 minutes, stirring occasionally, until the mixture thickens and darkens in color.

Step 7

Add the chicken pieces to the pan and stir to coat them in the spice mixture. Cook for 3-5 minutes until the chicken is lightly browned.

Step 8

Pour in the water and coconut cream. Stir well, bring the mixture to a gentle simmer, then reduce the heat to low.

Step 9

Cover the pan and let the curry cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.

Step 10

Season the curry with salt to taste and adjust the spice level if necessary by adding more chili powder.

Step 11

Garnish the curry with freshly chopped cilantro before serving.

Step 12

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

Nutrition Facts

Serving size	1319.9 grams (1319.9g)

Amount per serving	% Daily Value*
Calories	2181

Total Fat 115.80g	148%
Saturated Fat 50.10g	251%
Polyunsaturated Fat 17.10g
Cholesterol 545mg	182%
Sodium 2961mg	129%
Total Carbohydrate 150.30g	55%
Dietary Fiber 10.80g	39%
Total Sugars 120.00g
Protein 139.90g	280%

Vitamin D 0IU	0%
Calcium 208mg	16%
Iron 12mg	67%
Potassium 2704mg	58%

*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: 47.3%

Protein: 25.4%

Carbs: 27.3%