Chicken Curry

Gluten Free
Dairy Free
Health score
39%
Chicken Curry
30 min.
4
854kcal

Suggestions


Indulge in the rich and vibrant flavors of our gluten-free and dairy-free Chicken Curry, a dish that promises to transport your taste buds straight to the heart of culinary bliss. Perfectly suited for a quick lunch or a cozy dinner, this recipe is designed to be ready in just 30 minutes, making it an ideal choice for busy weeknights or spontaneous gatherings.

Imagine tender, juicy chicken thighs simmered in a luscious coconut milk sauce, infused with aromatic spices like curry powder and a hint of cayenne for that perfect kick. The addition of sweet dried currants and hearty okra not only enhances the flavor profile but also adds a delightful texture to each bite. Topped with crunchy roasted cashews, this dish is a feast for both the eyes and the palate.

Served alongside fluffy jasmine or basmati rice, this Chicken Curry is not just a meal; it's an experience that brings warmth and comfort to your table. With a caloric breakdown that balances protein, fat, and carbohydrates, you can enjoy this delicious main course guilt-free. Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, ensuring that you can impress your family and friends with minimal effort. Dive into this culinary adventure and savor every moment!

Ingredients

  • servings rice 
  • 14.5 oz canned tomatoes canned
  • 0.3 teaspoon ground pepper 
  • teaspoons curry powder (preferably Madras)
  • 0.3 cup currants dried
  •  garlic clove smashed chopped
  • 10 oz okra whole frozen
  • oz roasted cashews unsalted chopped
  • teaspoon salt 
  • 1.5 lb chicken thighs boneless skinless ( 3 to 4)
  • 13 oz coconut milk unsweetened canned
  • tablespoons vegetable oil 

Equipment

  • frying pan
  • tongs

Directions

  1. Pat chicken dry and sprinkle with 1/2 teaspoon salt.
  2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total.
  3. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer.
  4. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes.
  5. Sprinkle with cashews.

Nutrition Facts

Calories854kcal
Protein20.51%
Fat47.64%
Carbs31.85%

Properties

Glycemic Index
55.8
Glycemic Load
27.07
Inflammation Score
-8
Nutrition Score
39.91565181898%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.04mg
Quercetin
14.9mg

Nutrients percent of daily need

Calories:853.76kcal
42.69%
Fat:46.5g
71.54%
Saturated Fat:24.36g
152.22%
Carbohydrates:69.93g
23.31%
Net Carbohydrates:61.64g
22.41%
Sugar:15.44g
17.15%
Cholesterol:161.59mg
53.86%
Sodium:897.7mg
39.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:45.05g
90.1%
Manganese:2.42mg
121.03%
Selenium:55.27µg
78.95%
Vitamin B3:13.41mg
67.03%
Phosphorus:659.63mg
65.96%
Vitamin B6:1.29mg
64.64%
Copper:1.22mg
61.07%
Magnesium:207.49mg
51.87%
Vitamin K:54.02µg
51.45%
Potassium:1442.13mg
41.2%
Zinc:5.69mg
37.92%
Iron:6.81mg
37.84%
Vitamin C:29.67mg
35.96%
Vitamin B5:3.41mg
34.12%
Fiber:8.29g
33.17%
Vitamin B1:0.49mg
32.83%
Vitamin B2:0.48mg
28.31%
Folate:98.42µg
24.61%
Vitamin E:2.99mg
19.94%
Vitamin B12:1.09µg
18.14%
Vitamin A:837.87IU
16.76%
Calcium:162.87mg
16.29%
Source:Epicurious