If you’re looking for a dairy free dinner that’s warm and comforting, you have to try this chicken coconut curry. Tender pieces of chicken simmer in a rich and flavorful sauce, making a super satisfying meal. Serve this curry over fluffy Jasmine rice for a tasty weeknight dinner.
I love a good bowl of curry. Whether it’s chicken based or veggie based, a bowl of curry over light and fluffy rice is one of my favorite dinners. I even made a chicken broccoli curry casserole that is the perfect dish to bring to a potluck.
We have always been big fans of Indian food, but once my son was diagnosed with a tree nut allergy, we had to stop visiting our favorite Indian restaurant. But since I was not at all ready to give up a bowl of chicken curry with rich, flavorful sauce, I had to figure out a way to make it at home.
Through a lot of trial and error, I have come up with a recipe that’s very close to what we were ordering from our local restaurant. It’s really simple, but the secret to the depth of flavor here is to take your time. There’s no rush! The longer the sauce simmers, the more flavorful this dish will be.
- Coconut Milk – You will need a can of full fat coconut milk to make this sauce silky and rich. If you have a coconut allergy, I would recommend trying a different non-dairy milk and using more cornstarch to thicken it. The flavor and texture will be different if you use this substitution.
- Chicken Thighs – Boneless, skinless chicken thighs are a great choice for this dish because they cook quickly and have a lot of flavor.
- Spices – The key to a nicely spiced curry is to use a variety of spices like cumin, curry powder, ground ginger, and Garam Masala. If you can’t find Garam Masala, you can leave it out and just add a bit of cumin, coriander, and cinnamon. McCormick Spices does make Garam Masala, if that’s a brand that’s safe for your dietary needs.
Step by Step Instructions
- Cook the chopped onion in the olive oil until it starts to brown. You want it to be a bit brown because it adds a lot of flavor to the sauce.
- Add the chicken pieces and spices, and cook over medium heat until the chicken is cooked through.
- Stir in the full fat coconut milk. Simmer for about 15 minutes.
- Mix the non-dairy milk and corn starch together and drizzle this mixture into the pan. Cook for about 5 more minutes until the sauce thickens.
- Serve over rice and top with chopped green onions and red pepper flakes if desired.
Store leftovers in an airtight container in the refrigerator. They should stay fresh for about 3-4 days.
You could also freeze the leftovers. Store in a freezer safe container for up to 3 months.
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Easy Dairy Free Chicken Coconut Curry.
- 1 sweet onion diced
- ½ Tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs cut into small pieces
- 2 ½ Tablespoons curry powder
- 2 teaspoons cumin
- 1 teaspoon Garam Masala
- ½ teaspoon ground ginger
- ¾ teaspoon salt
- 15 ounces full fat unsweetened coconut milk
- ½ cup non-dairy milk
- 2 teaspoons corn starch
- 2 Tablespoons non-dairy milk
- Jasmine or Basmati rice for serving
- 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 ½ cup of non-dairy milk and stir. Put the corn starch and the two tablespoons 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.