Easy Dairy Free Chicken Coconut Curry.
This tasty chicken curry is made with a flavorful coconut milk sauce. You will love this delicious and easy dinner recipe.
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition facts are for the curry only, not for the rice.
Store leftovers in an airtight container in the refrigerator. They should stay fresh for 3-4 days.
Nutrition
Calories: 493kcalCarbohydrates: 14gProtein: 37gFat: 33gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 162mgSodium: 631mgPotassium: 880mgFiber: 2gSugar: 5gVitamin A: 237IUVitamin C: 8mgCalcium: 131mgIron: 7mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!