Best Dairy Free Chicken Curry Recipes

DAIRY FREE CHICKEN CURRY

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.

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.

DAIRY-FREE CHUTNEY CHICKEN CURRY

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.

GLUTEN FREE & DAIRY FREE CHICKEN TIKKA MASALA

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....