Dairy Free Chicken Curry Recipes

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EASY DAIRY FREE CHICKEN COCONUT CURRY.



Easy Dairy Free Chicken Coconut Curry. image

Chicken curry made with a flavorful coconut milk sauce. Delicious and easy dinner recipe.

Provided by Kelly Roenicke

Categories     Entree

Time 40m

Number Of Ingredients 13

1 medium sweet yellow onion (diced)
1/2 Tablespoon olive oil
1 1/2 pounds boneless skinless chicken thighs (cut into small pieces)
2 1/4 Tablespoons curry powder
1 1/2 teaspoons cumin
1 teaspoon Garam Masala
1/4 teaspoon ginger
1/2 teaspoon salt
15 ounces full fat unsweetened coconut milk
1/2 cup non-dairy milk
1 teaspoon corn starch
1 Tablespoon non-dairy milk
Jasmine or Basmati rice for serving

Steps:

  • Place the olive oil and diced onion in a large skillet over medium heat. Cook until the onion starts to brown, about 10-15 minutes. (You want it to brown, it adds a lot of flavor to the sauce).
  • Once the onion has started to brown, add the chicken and the spices. Cook over medium heat.
  • When the chicken is mostly cooked through, add the canned coconut milk. Stir well. Continue to simmer until the chicken is done and the sauce is fragrant, about 15 minutes.
  • Add the 1/2 cup of non-dairy milk and stir. Put the corn starch and the tablespoon of non-dairy milk in a small container and shake to remove lumps. Drizzle this mixture into the pan and stir.
  • Continue to simmer for a few minutes until the sauce thickens.
  • Serve over Jasmine or Basmati rice. Top with green onions or red pepper flakes if desired.

Nutrition Facts : Calories 470 kcal, Carbohydrate 9 g, Protein 36 g, Fat 32 g, SaturatedFat 22 g, Cholesterol 161 mg, Sodium 476 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

DAIRY FREE CHICKEN CURRY



Dairy Free Chicken Curry image

A creamy dairy free chicken curry that's easy to make and mild enough for the whole family to enjoy!

Provided by Corina Blum

Categories     Curry     Main Course

Time 40m

Number Of Ingredients 13

15 g 1 tbsp coconut oil
1 onion (sliced)
1 garlic clove (crushed)
2 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
2/3 tsp ground cinnamon
2 bay leaves
3 tbsp desiccated coconut
3 chicken breasts (cut into chunks)
420 ml chicken stock
250 ml coconut cream
150 g spinach leaves

Steps:

  • Put the coconut oil in a saucepan and heat gently till it becomes liquid. Add the onion and cook gently for about 10 minutes.
  • Stir in the garlic followed by the spices and bay leaves. Stir as it cooks for about a minute.
  • Add the desiccated coconut and continue to stir for a minute so it gets coated in the spices.
  • Add the chicken then the stock and coconut cream. Bring to the boil then lower the heat and simmer gently for 20 minutes.
  • Stir in the spinach at the end.
  • Serve with rice or bread.

Nutrition Facts : Calories 426 kcal, Carbohydrate 14 g, Protein 24 g, Fat 31 g, SaturatedFat 25 g, Cholesterol 57 mg, Sodium 285 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

DAIRY-FREE CHUTNEY CHICKEN CURRY



Dairy-Free Chutney Chicken Curry image

This recipe is a little sweet, a little spicy, and full of flavor. Serve it over rice or cauliflower rice with your favorite vegetables.

Provided by adapted from Taste of Home

Categories     Entree

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon oil
1 pound boneless skinless chicken breasts or tenders, cut into 1-inch pieces
1 tablespoon curry powder
2 garlic cloves, minced or 1 teaspoon minced fresh ginger
¼ teaspoon salt
¼ teaspoon pepper
½ cup Major Grey's chutney or mango chutney
½ cup canned coconut milk

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté until seared, about 3 minutes.
  • Stir in the curry powder, garlic or ginger, salt, and pepper. Sauté for 1 to 2 minutes.
  • Stir in the chutney and coconut milk, and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, for about 5 minutes, or until the chicken is cooked through and the flavors have come together.

DAIRY FREE CHICKEN CURRY



Dairy Free Chicken Curry image

Easy, cozy and super flavorful, this dairy free chicken curry is simple enough for a busy weeknight! With a creamy coconut sauce, warm spices plus tender chicken and veggies, it's hearty and satisfying. And comes together in just one pot.

Provided by Ashley / Cook Nourish Bliss

Categories     Main Dish

Time 45m

Number Of Ingredients 20

2 tablespoons olive oil
1 medium onion, chopped
2 large cloves garlic, minced
1 (1-inch) piece fresh ginger, grated
1 tablespoon curry powder
½ teaspoon ground turmeric
½ teaspoon ground cumin
⅛ teaspoon ground cardamom
1 (14 ounce) can diced fire-roasted tomatoes
1 (14 ounce) can full-fat coconut milk
1 medium carrot, chopped
1 medium red bell pepper, chopped
1 ½ cups bite-sized cauliflower or broccoli florets
1 pound boneless skinless chicken thighs, cut into 1 inch chunks
½ teaspoon fine sea salt
¼ teaspoon pepper
2 cups lightly packed baby spinach leaves
cooked rice*
chopped fresh cilantro
raw cashews

Steps:

  • Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 5 minutes, until tender. Add in the garlic, ginger, curry powder, turmeric, cumin and cardamom. Cook, stirring frequently, for about 1 minute, until toasted and fragrant.
  • Stir in the tomatoes, coconut milk, carrot, bell pepper, cauliflower / broccoli, chicken pieces, salt and pepper.
  • Increase the heat and bring to a simmer. Continue to simmer, reducing the heat as needed and stirring occasionally, for about 15 minutes, until the veggies are tender and the chicken is cooked through (165ºF on an instant read thermometer).
  • Turn the heat down to low and stir in the spinach until wilted. Remove from the heat.
  • Taste and season with additional salt / pepper if needed, then serve as desired.

Nutrition Facts : Calories 292 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 19 grams fat, Fiber 5 grams fiber, Protein 23 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 416 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

GLUTEN FREE & DAIRY FREE CHICKEN TIKKA MASALA



Gluten Free & Dairy Free Chicken Tikka Masala image

If you have the time and inclination to make your own curry paste you will be rewarded with a fragrance and taste that just doesn't compare with shop bought sauces and it's likely you will never go back to them again! I urge you to try it, it tastes so good! This recipe is gluten free and dairy free and serves 4 hearty portions and will be one of two curry recipes I share with you this weekend (the other being a vegan sweet potato satay curry that I made earlier in the week) so something for everyone!

Provided by Simply Be Gluten Free

Time 1h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a food processor/mini chopper add all of the curry paste ingredients and whiz to a smooth paste, stopping and scraping down the sides a few times to make sure it's fully combined.
  • Put a large casserole pan on a medium-high heat and add the oil.
  • Add the onions, chilli flakes, coriander leaf and ginger and cook until softened and lightly golden.
  • Add the chicken and all of the curry paste, stirring well to completely coat everything.
  • Add the tomatoes and coconut milk and season with salt and pepper to taste.
  • Bring everything to the boil, then turn down the heat and simmer with the lid on for 20 minutes.
  • Take the lid off and cook for a further 5-10 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced.
  • Squeeze the juice of the lime into the sauce and then ladle potions onto plates served alongside quinoa.
  • For a final touch, scatter over the flaked almonds for decoration and a bit of extra crunch. Enjoy....

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