Dairy-Free Creamy Chicken Curry

Experience the ultimate comfort food with this Dairy-Free Creamy Chicken Curry, a rich and flavorful dish that strikes the perfect balance between indulgence and healthy eating. Crafted with tender chicken breasts simmered in luscious coconut milk and spiced with warm, aromatic seasonings like garam masala, turmeric, and cumin, this recipe offers the creamy decadence of traditional curries without any dairy. Fragrant garlic, ginger, and tomato puree deepen the flavor, while a splash of lime juice and fresh cilantro add a bright, zesty finish. Ready in just 45 minutes, this gluten-free and dairy-free curry is perfect for weeknight dinners or entertaining guests. Pair it with fluffy rice or naan bread for a satisfying meal everyone will love.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breasts
• 400 ml coconut milk
• 3 tablespoons coconut oil
• 1 large, finely chopped onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 200 grams tomato puree
• 2 tablespoons, chopped fresh cilantro
• 1 juiced lime

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

Heat the coconut oil in a large pan over medium heat.

Step 3

Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 5

Add the coriander powder, cumin powder, turmeric powder, garam masala, cayenne pepper, salt, and black pepper to the pan. Stir well to coat the onions with the spices.

Step 6

Increase the heat to medium-high and add the chicken pieces to the pan, cooking until they are lightly browned on all sides, about 5-7 minutes.

Step 7

Pour in the tomato puree, stir to combine, and allow it to cook for about 2 minutes.

Step 8

Lower the heat to medium and add the coconut milk. Stir well and bring the mixture to a gentle simmer.

Step 9

Cover the pan and let the curry simmer for about 15 minutes, or until the chicken is fully cooked and tender.

Step 10

Once cooked, stir in the lime juice and chopped cilantro.

Step 11

Taste and adjust seasoning if necessary before serving.

Step 12

Serve the curry hot with rice or naan bread, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(1426.5g)

Amount per serving	% Daily Value*
Calories	1579.8

Total Fat 63.2g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 425mg	0%
Sodium 2866.4mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 11.7g	0%
Total Sugars 49.0g
Protein 164.2g	0%

Vitamin D 5IU	0%
Calcium 245.6mg	0%
Iron 12.3mg	0%
Potassium 3178.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 41.5%

Carbs: 22.5%