DAIRY-FREE CHICKEN CURRY

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Dairy-Free Chicken Curry image

Create a creamy, dairy-free curry with blended cauliflower, two kinds of bouillon, and coconut milk.

Provided by Gregg Gourdé

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 8

Number Of Ingredients 13

1 head cauliflower, broken into florets
1 onion, chopped
1 tablespoon coconut oil
2 pounds boneless chicken thighs, cubed
1 ½ tablespoons cumin, or to taste
1 ½ tablespoons turmeric
3 tablespoons curry powder, or to taste, divided
1 (5.6 ounce) can coconut milk
1 teaspoon garlic bouillon base (such as Better Than Bouillon®)
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
¼ cup water, or as needed
1 teaspoon minced garlic
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of water to a boil. Add cauliflower and onions. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
  • Heat coconut oil in a large skillet over medium heat. Add chicken, cumin, turmeric, and 1 tablespoon curry powder; stir and reduce heat.
  • Meanwhile, drain cauliflower and onions and transfer to a blender. Add coconut milk, garlic bouillon, and chicken bouillon. Puree, adding small amounts of water if necessary, to desired thickness.
  • Pour puree into skillet with chicken. Add minced garlic and black pepper and bring to a simmer. Cook and stir until chicken is no longer pink inside, 5 to 10 minutes more.
  • Season with additional curry and cumin if desired.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 9.6 g, Cholesterol 70.1 mg, Fat 11.3 g, Fiber 3.6 g, Protein 21.6 g, SaturatedFat 4.5 g, Sodium 139 mg, Sugar 3.1 g

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