Dairy-Free Indian Spiced Chicken Curry

A flavorful and aromatic Indian chicken curry made without any dairy, perfect for a hearty meal. The blend of spices infuses the chicken with rich taste while coconut milk adds creamy texture without dairy.

Steps

1. Heat coconut oil in a pan over medium heat. 2. Add chopped onions and sauté until golden brown. 3. Stir in garlic and ginger, cooking for 1 minute until fragrant. 4. Add turmeric, coriander, cumin, chili powder, and salt; cook spices for 30 seconds. 5. Pour in the tomato puree and cook for 3-4 minutes until the oil separates. 6. Add the diced chicken and stir well to coat with the spice mixture. 7. Cook chicken for 5 minutes, stirring occasionally. 8. Pour in coconut milk, mix well, and simmer on low heat for 10 minutes until chicken is cooked through and sauce thickens. 9. Stir in garam masala and cook for another minute. 10. Garnish with fresh cilantro and serve hot with rice or flatbread.

150g chicken breast, diced 1 tbsp coconut oil 1/2 onion, finely chopped 1 garlic clove, minced 1/2 inch ginger, grated 1 small tomato, pureed 1/2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp garam masala 1/4 tsp chili powder (adjust to taste) 100ml coconut milk Salt to taste Fresh cilantro for garnish