Chicken Curry
PALEO II GLUTEN FREE II DAIRY FREE II SESAME FREE II SOY FREE
Chicken curry is a beloved national dish. The recipe that I am sharing with you today is a family recipe that I have adapted slightly. I have made a few changes to the recipe by using my own nightshade-free tomato sauce instead of tomatoes. If you are unable to eat nightshades, don't worry; you can still enjoy this recipe by following my notes for substitutions.
I am confident that you will find this dish to be delicious, just like my family does. To give it a velvety texture, I have finished it with spinach and coconut milk. This chicken curry is perfect for those who cannot consume tomatoes or any nightshades. It's sure to be a hit with everyone in the family.
What are deadly nightshades?
Nightshade vegetables are a specific group of plants that belong to the Solanaceae family. These vegetables include tomatoes, chilli, potatoes, peppers, and eggplants. Please note this is not an exhaustive list of nightshade fruits and vegetables. Nightshade vegetables are named after the nightshade plant, which is also a part of this family.
Despite their popularity and widespread consumption, nightshade vegetables contain a compound called solanine, which some people may be sensitive to. This compound can cause inflammation and discomfort in certain individuals. However, it is important to note that most people can consume nightshade vegetables without any adverse effects. If you need some more help with your nightshade free diet. Please read my article, The Ultimate Beginner's Guide to a Nightshade-Free Diet, here.
Notes on ingredients
Chicken
I always buy organic chicken and grass-fed meat. Read all about the benefits here. It really does taste better than industrial factory-farmed meat, I promise you. However, please buy the highest quality you can within your budget.
No mato sauce
To make this curry tomato-free, use my no mato sauce. Grab the recipe here. Alternatively if you can eat tomatoes use the same quantity of tinned tomatoes instead.
Spices
To make this nightshade free. Buy the masala that I have used. Take a look at the picture below. You can buy whole masala in most Asian/ Indian stores, online or in some supermarkets. Most pre-ground masalas will contain chilli. This whole masala doesn’t. However need to grind the masala at home yourself, which takes me less than 5 minutes in my Nutri bullet. This masala is a lot milder than pre-ground masala, and I much prefer it as it also contains lots of cinnamon, which is present in the pre-ground variety. The ingredients of the whole masala are Coriander, Cumin, Black Pepper, Cardamom, Cinnamon, Dry Ginger, Bay Leaves, and Cloves. If you would like to make your own garam masala, follow this recipe here. Other brands you could use are Heera, or Natco.
Coconut milk
When it comes to using coconut milk, I always go for a reliable brand like Biona. This ensures that the only ingredient present in my coconut milk is pure coconuts. Most supermarket brands add questionable gums and additives, which can cause inflammation and also ruin the taste. It's always a good idea to read the ingredient list before making a purchase. Unfortunately, the only places where you can find unadulterated coconut milk are either in a health store or online. I bought mine from Well Easy. Well easy is an online subscription-based discounted health food store. Use my code KAM10 at the checkout to receive £10 off your first order of £50.
Chilli
If you follow a nightshade-free diet, you won’t be able to eat chilli. Use the following instead. ( experiment with the quantities).
Lots of black or white pepper - freshly milled pepper gives you a much stronger, pungent flavour.
Wasabi - Japanese horseradish
Fresh horseradish
Mustard powder
Ingredients
Tips
Ensure that you take the time to really make the onions brown before adding the spices. This adds flavour and colour.
Fry the spices on low heat so they do not burn.
Use organic chicken for the best flavour and always Opt for bone-in, skinless chicken pieces for maximum flavour and juiciness. Eating boneless chicken curry is more of a Western thing; we don't do that at home as there's no flavour.
Simmer low and slow: Allow the curry to simmer on low heat, allowing the chicken to become tender and absorb all the flavours.
Finish with fresh herbs: Stir in fresh coriander at the end for a burst of fresh flavour. Ground coriander will not be a great substitute.
Serve with the right accompaniments: Basmati rice, naan bread, or roti are perfect for soaking up the delicious curry sauce.
Please do not worry about scrupulously weighing out the ingredients so they are exact. Chicken curry is not an exact science ( like baking) so don’t worry if you have a little more or less of the quantities I stated. It’s just really a guide.
Storage & reheating
This curry will keep in the fridge for 4 days; it actually tastes better the day after because the flavours have had time to dance and sing with each other. The curry also freezes well and can be frozen for 3/4 months. I batch-cook this recipe and freeze it in portions so when I’m super busy I have delicious food on hand.
Faq’s
What can I serve with chicken curry?
Chicken curry can be served with rice, naan bread, or roti for a delicious and satisfying meal. See recipe suggestions below.
How do I make chicken curry less spicy if I add too much chilli?
To reduce the spiciness, add a spoonful of yoghurt or coconut milk to the curry. You can also balance the heat by adding a bit of sugar or honey.
How do I thicken chicken curry if it's too runny?
To thicken the curry, you can simmer it uncovered until the desired consistency is reached. Alternatively, you can add cornflour and water to thicken it quickly.
Other similar recipes
Coriander and cumin yoghurt naan
Take a look at my popular article, The Ultimate Beginners Guide to a Nightshade free diet.
Makes 3 portions - 1 hour prep & cooking time
Step by Step
Recipe
6 tbsp oil
200 g onion or 2 medium onions
4 cloves garlic
50 g ginger peeled ( blend the garlic & ginger to a paste with a little oil)
1 or 2 chillies ( not nightshade-free)
3 tbsp masala ( If using pre-ground masala, use 1.5 tbsp)
1 tsp turmeric
1 tsp black pepper
1 tsp salt
520 g chicken thighs or 6 thighs
350 g no mato sauce
1 tin coconut milk
40 g coriander chopped
Handful spinach ( optional)
Method
Heat the oil in a saucepan and add the onions. Cook them till dark brown. Then add the chopped garlic and ginger ( or paste) and stir for a couple of minutes.
Add the spices, and seasonings and fry off on low heat. Then add the chilli.
Add the no mato sauce, coconut milk and 350 ml of boiled water to the onions. Simmer for 15 minutes.
Then add the chicken and simmer for 45 minutes on medium heat uncovered ( without a lid).
Once cooked add a handful of spinach and fresh coriander.
Serve with rice, salad and or naan bread. See above for allergy-friendly recipe suggestions.
Nightshade free recipe cookbook
If you are looking for more nightshade-free recipes, This cookbook is a game-changer for those following a nightshade-free diet. Avoiding these nightshade foods can be challenging, but this book offers a solution with its 16 mouthwatering recipes that recreate popular dishes like pizza, Bolognese, Thai curries, and chips without any nightshade ingredients.
Say goodbye to the struggle of finding nightshade-free options and hello to a delicious, nutritious, and easy-to-cook nightshade-free diet.
Not only are these recipes free from nightshade vegetables and the nightshade family, but they're also dairy-free, gluten-free, with many vegan, soy-free, top 14 allergen-free, sesame-free, and paleo options. Indulge in your favourite flavours without the nightshades, and embrace a nightshade-free lifestyle that's both satisfying and healthy.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes: