Dairy Free Chicken Curry
Rich, golden, and deeply spiced, this chicken curry is the kind of weeknight dinner that makes the whole kitchen smell incredible. Full-fat coconut milk steps in as the creamy base, giving the sauce that luscious, velvety texture you'd expect from a restaurant-style curry — no butter, no cream, no compromise. The chicken thighs are seared first to build a proper golden crust, then simmered low and slow in a sauce layered with cumin, coriander, garam masala, turmeric, and a touch of cayenne for gentle heat. Tomato paste and diced tomatoes add body and a subtle tang that balances the richness of the coconut milk beautifully. It all comes together in one pan, which means less cleanup and more time enjoying dinner. Serves four, so it's just right for a family meal or a week of seriously satisfying leftovers.
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Learn more →Ingredients
4 servings
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1.5 tsp garam masala
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 1 tsp sugar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Season the chicken pieces evenly with the salt and black pepper.
- 2
Heat the coconut oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the undersides are golden brown. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate — it will not be cooked through at this point.
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