Easy Chicken Curry (Gluten-Free, Dairy-Free)
This easy chicken curry features tender chicken in a rich, aromatic curry sauce. In less than 30 minutes, this chicken curry makes for a delicious quick lunch or dinner! Serve on top of warm basmati rice and garnished with cilantro. Gluten-free and dairy-free.
Ingredients
- 1 ½ lbs boneless chicken thighs , diced into 1-inch cubes
- 2 ½ tbsp ghee (or butter or olive oil)
- 1 tbsp minced garlic
- 3 tbsp curry powder
- 1 tsp cayenne pepper (optional)
- 1 tbsp fresh ginger , minced
- salt & pepper , to taste
- 1 tbsp tamari (or soy sauce)
- 1 medium yellow onion , chopped
- 1 ¾ cups low-sodium chicken broth
- 1 tbsp cornstarch
- 2 tbsp tomato paste
- ½ cup full-fat coconut milk
- 2 tbsp cilantro , to serve
- cooked Basmati rice , to serve
Instructions
- Using paper towels, pat chicken cubes dry. Then season with 1 tsp curry powder, ¾ tsp salt and ½ tsp ground black pepper (adjust to taste).
- In a large skillet, add 2 tablespoons of ghee over high heat. Add chicken cubes and stir until lightly browned (3-4 min). Remove and set aside.
- Into the same skillet, add minced garlic and diced onions. Saute for 3 minutes. Then add in minced ginger, the remaining curry powder, cayenne pepper (optional), and 2 tbsp tomato paste. Saute for 1-2 min until fragrant.
- In a separate bowl, add chicken broth, tamari, and cornstarch. Whisk until combined, then add to the skillet. Make sure to deglaze by scrubbing the brown bits off the skillet (this is the key to flavorful curry!)
- When mixture is boiling, reduce to medium heat. Simmer for 5 minutes, or until sauce is thickened.
- Add in the partially cooked chicken back into the skillet. Stir on low heat until the chicken is cooked (2-3 minutes). Turn off heat, then add ⅓ cup coconut milk. Season with additional salt, sugar, and pepper to taste (optional).
- Serve chicken curry on top of basmati rice. Garnish with cilantro. ENJOY!
Notes
Nutrition
Calories: 378kcal
Tried this recipe?Let us know how it was!