Description
A rich, creamy, and naturally dairy-free chicken curry that is perfect for dinner parties. This one-pot meal is gluten-free, paleo-friendly, and packed with aromatic spices, offering a luxurious flavor profile without the use of heavy cream.
Ingredients
Scale
- 2 cans (400ml each) full-fat unsweetened coconut milk
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons coconut aminos
- 2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon coconut oil or olive oil
- Salt and pepper to taste
Instructions
- Prep ingredients: Dice onion, mince garlic, grate ginger, and measure spices. Pat chicken thighs dry with paper towels.
- Sear chicken: Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear in batches for 3-4 minutes per side until golden brown. Remove and set aside.
- Sauté aromatics: Reduce heat to medium. Add onion to the pot and cook until softened (3-4 minutes). Add garlic and ginger, cooking for 1 minute until fragrant.
- Bloom spices: Add curry powder, cumin, and turmeric. Stir constantly for 1 minute to release oils. Add a splash of water if needed to prevent burning.
- Build sauce: Pour in coconut milk and coconut aminos. Stir to scrape up browned bits from the bottom. Bring to a gentle simmer.
- Simmer: Return chicken and juices to the pot. Cover and simmer on low-medium heat for 20-25 minutes until chicken reaches 165°F (74°C) and sauce thickens.
- Finish: Remove from heat. Stir in lime juice and half of the cilantro. Taste and adjust seasoning. Serve hot, garnished with remaining cilantro.
Notes
Use full-fat coconut milk for a rich, creamy texture; light coconut milk will result in a watery sauce. Searing the chicken first adds depth of flavor. The curry tastes even better the next day as flavors meld. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: Served over jasmine
- Calories: 450
- Sugar: 4
- Sodium: 400
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: dairy-free, coconut milk curry, chicken curry, gluten-free, paleo, keto, one-pot meal, dinner party, weeknight dinner