CHICKEN CURRY WITH GOAT'S MILK

Chicken Curry with Goat's Milk image

I have dairy allergies but I love curry. I created this recipe based on another curry recipe and it turned out amazing. Tasty and delicious curry. Not too spicy, but spicy enough to taste like a true curry. An easy dish that you can cook in only about half an hour. And best of all - no cow's milk! Serve with quinoa or rice.

Provided by Michael Bach

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h1m

Yield 4

Number Of Ingredients 14

Ingredients

1 sweet potato, cubed
3 tablespoons canola oil, divided
1 large onion, chopped, divided
4 large skinless, boneless chicken breasts, cut into 1-inch pieces
4 cloves garlic, minced
2 cups goat's milk
2 large apples, cubed
1 cup goat's milk yogurt
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt and ground black pepper to taste
¼ cup chicken stock

Steps:

Place sweet potato cubes on a large microwave-safe plate. Cook in the microwave until softened, about 10 minutes.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add half of the chopped onion; cook and stir until tender, 3 to 5 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Transfer to a bowl.
Heat remaining 1 tablespoon oil in the saucepan. Cook and stir remaining onion with garlic until tender, 3 to 5 minutes. Add sweet potato, goat's milk, apples, yogurt, ginger, curry powder, cumin, turmeric, salt, and pepper; bring to a simmer. Return chicken to the saucepan. Simmer until flavors combine, about 10 minutes.
Stir chicken stock into the saucepan. Cook until heated through, about 1 minute.

Nutrition Facts : Calories 589.4 calories, Carbohydrate 43.3 g, Cholesterol 138.5 mg, Fat 22.8 g, Fiber 6 g, Protein 52.9 g, SaturatedFat 6.7 g, Sodium 310.7 mg, Sugar 24 g