Dairy free chicken coconut curry is an easy meal that’s so comforting!
It’s completely blah outside here today…grey, cold, and rainy. In fact, I actually wasn’t sure that I was going to share a recipe this morning, but this recipe needs to be shared on a day like today. It’s the perfect way to warm up and stay cozy.
Dairy free chicken coconut curry over Jasmine rice. Our
current, okay, all-time favorite dinner around here.
I know that I’ve mentioned my love for Indian food before, and how when Baby Bee was diagnosed with a cashew allergy we stopped ordering Indian food take out due to the high risk of cross contamination. I’m not going to lie, that was a little bit tough to get used to. We have a restaurant near us that we loved, and ordered from very frequently. They were so accommodating with our need to be gluten free and dairy free, and since those are intolerances, we were comfortable ordering from them.
Since the cashew allergy is much more serious, after discussing it with our allergist, we decided that it wasn’t safe to eat there anymore. 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 dairy free chicken coconut curry will be.
Easy Dairy Free Chicken Coconut Curry.
- 1 medium sweet yellow onion diced
- ½ Tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs cut into small pieces
- 2 ¼ Tablespoons curry powder
- 1 ½ teaspoons cumin
- 1 teaspoon Garam Masala
- ¼ teaspoon ginger
- ½ teaspoon salt
- 15 ounces full fat unsweetened coconut milk
- ½ cup non-dairy milk
- 1 teaspoon corn starch
- 1 Tablespoon 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 tablespoon 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.
This is so easy and so tasty! If you’re in need of an easy fall meal, you need to try this dairy free chicken coconut curry. Let me know if you do!