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Creamy Dairy-Free Coconut Curry Chicken

creamy dairy-free coconut curry chicken - featured image
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A rich and creamy dairy-free coconut curry chicken that is quick, easy, and full of warm, comforting flavors without any dairy or gluten.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin (optional)
  • 1 tablespoon tomato paste
  • 2 tablespoons vegetable or coconut oil
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (for garnish)
  • Juice from half a lime
  • Optional: 1 small chili or pinch of chili flakes

Instructions

  1. Chop the onion finely, mince the garlic, and grate the ginger. Cut the chicken into 1-inch bite-sized pieces. (About 10 minutes prep)
  2. Heat 2 tablespoons of vegetable or coconut oil in a large skillet over medium heat until shimmering but not smoking (1-2 minutes).
  3. Add the chopped onion and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until onions soften and become translucent.
  4. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  5. Sprinkle in the curry powder, turmeric, and cumin. Stir continuously for 30 seconds to 1 minute to toast the spices.
  6. Add the tomato paste and stir well to coat the aromatics and spices. Cook for another minute.
  7. Add the chicken pieces to the pan and stir to coat with the spice mixture. Cook for 5-7 minutes until chicken is sealed and starting to turn opaque but not fully cooked.
  8. Pour in the full can of coconut milk and stir to combine. Bring to a gentle simmer.
  9. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
  10. Taste and season with salt and pepper. Add chili flakes or fresh chili if desired. Squeeze in fresh lime juice.
  11. Remove from heat, garnish with chopped cilantro, and serve hot with steamed rice or warm naan bread.

Notes

Use full-fat coconut milk for best creamy texture. Toast spices to enhance flavor. Use chicken thighs for juicier results. If sauce is too thin, thicken with cornstarch slurry; if too thick, add water or broth. Let curry rest a few minutes before serving for flavors to meld. Can substitute chicken with tofu or chickpeas for vegan option.

Nutrition

Keywords: coconut curry chicken, dairy-free curry, gluten-free curry, creamy coconut chicken, easy curry recipe, dairy-free dinner, quick chicken curry

Find it online: https://junomeals.com/creamy-dairy-free-coconut-curry-chicken-recipe-easy-step-by-step-guide/