Easy Dairy Free Chicken Coconut Curry Recipes

CREAMY COCONUT CHICKEN CURRY

Steps:

• Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
• Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
• Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.

EASY DAIRY FREE CHICKEN COCONUT CURRY.

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.

DAIRY FREE CHICKEN CURRY

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.