Gluten-Free Coconut and Tomato Chicken Curry – Cozy, Dairy-Free Comfort Food
Indulge in this gluten-free, dairy-free coconut and tomato chicken curry, a flavourful dish perfect for cozy dinners. Marinated chicken thighs are baked and simmered in a creamy coconut milk and spiced tomato sauce for a rich, warming meal. Ideal for gluten-free and dairy-free diets, this easy curry recipe brings together aromatic spices, tender chicken, and a hint of sweetness, making it a crowd-pleaser. Enjoy with rice, gluten free naan, or your favourite side! Watch the video below!
Description
Whip up this delicious gluten-free dairy-free coconut and tomato curry, perfect for a cozy dinner! 🌱 Packed with rich flavours and easy to make, this dish is sure to impress. 🍛 Don't forget to save and share!
Ingredients
- 8 chicken thighs (bone-in, skin-on or boneless, skinless, or use 4 breasts)
- 6 tbsp Dairy free plain yogurt (use normal yogurt if you don’t need it diary free)
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 4 tablespoons oil
- 1 large onion, finely chopped
- 2 peppers, sliced
- 3 frozen cubes of garlic and ginger (or use fresh)
- 3 bay leaves
- 1/2 cinnamon stick
- 2 finger chillies (optional!)
- 2 teaspoons cumin
- 2 teaspoon turmeric
- 2 teaspoon garam masala
- 1/2 teaspoon chilli powder (adjust to taste)
- 1 teaspoon paprika
- 1 tin tomatoes
- 1 tin coconut milk
- 1 tablespoon gluten free Gochujang paste (optional, and spicy!)
- 1 teaspoon salt (adjust to taste)
- 2 tablespoon honey (optional, to balance acidity)
Marinade:
Curry Sauce
Spices:
Other
Instructions
- In a large mixing bowl, combine all the ingredients and mix well, ensuring each piece is well-coated with the mixture.
- Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 2 hours, preferably overnight for deeper flavour.
- Arrange the marinated chicken thighs on a baking sheet lined with parchment paper or in a baking dish.
- Bake in the preheated oven for 30 minutes, or until the chicken is fully cooked and has an internal temperature of 165°F (74°C).
- Drain any excess liquid, and aside whilst making the curry sauce.
- Heat the oil in a pan. Add the bay leaves and cinnamon stick. Fry for a few minutes.
- Add the onions and chilli, and fry for 5 minutes.
- Add all the spices and Gochujang paste (if using) and fry for a few minutes to release the flavour. Do not burn so keep on a low or medium heat.
- Add the tomatoes, coconut milk, frozen garlic and ginger, and simmer for 20 minutes.
- Add the cooked chicken to the sauce (chop if desired), and stir well.
- Simmer for 20 minutes. Taste, and add honey and salt to taste.
- You can simmer for longer if you want a more intense flavour!
- Serve with rice, naan, or a side of your choice.
- Enjoy your delicious chicken curry!
Chicken Marinade
Curry Sauce
Serve