Dairy-Free Potato and Chicken Curry

Indulge in the comforting flavors of this Dairy-Free Potato and Chicken Curry, a creamy and aromatic dish perfect for weeknight dinners or special occasions. Made with tender chicken breast, hearty potatoes, and a rich coconut milk base, this recipe is completely free of dairy yet packed with flavor thanks to bold spices like curry powder, cumin, turmeric, and a touch of red chili flakes for subtle heat. Fresh ginger and garlic create a fragrant foundation, while a splash of vegetable broth ensures a perfectly balanced consistency. Garnished with vibrant cilantro, this gluten-free, dairy-free curry pairs beautifully with steamed rice or flatbreads, making it a wholesome and satisfying meal for the whole family. Quick to prepare and bursting with bold, exotic flavors, this recipe is a must-try for lovers of easy and healthy curry dishes.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 300 grams Potatoes
• 2 tablespoons Coconut oil
• 1 large, chopped Onion
• 3 minced Garlic cloves
• 1 tablespoon, minced Fresh ginger
• 2 tablespoons Curry powder
• 1 teaspoon Cumin powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Red chili flakes
• 400 milliliters Coconut milk
• 250 milliliters Vegetable broth
• 2 tablespoons, chopped Cilantro

Directions

Step 1

Begin by preparing the ingredients: chop the chicken breast into bite-sized pieces, peel and cube the potatoes.

Step 2

Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and ginger to the pot and cook for an additional 2 minutes, stirring frequently.

Step 4

Stir in the curry powder, cumin, turmeric, salt, black pepper, and red chili flakes. Cook the spices for 1 minute to release their aromas.

Step 5

Add the chicken pieces to the pot and sauté until they are lightly browned on the outside, about 5 minutes.

Step 6

Add the cubed potatoes to the pot and stir well to coat them with the spices.

Step 7

Pour in the coconut milk and vegetable broth. Stir everything together and bring the mixture to a gentle simmer.

Step 8

Cover the pot and let the curry cook for about 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.

Step 9

Taste the curry and adjust the seasoning if needed. If the curry is too thick, you can add a bit more vegetable broth.

Step 10

Garnish the curry with chopped cilantro before serving.

Step 11

Serve the curry hot with steamed rice or your choice of flatbread.

Nutrition Facts

Serving size	(1727.3g)

Amount per serving	% Daily Value*
Calories	1617.4

Total Fat 50.1g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 3.7g
Cholesterol 430mg	0%
Sodium 8782.2mg	0%
Total Carbohydrate 142.8g	0%
Dietary Fiber 14.4g	0%
Total Sugars 45.0g
Protein 156.3g	0%

Vitamin D 0IU	0%
Calcium 264.5mg	0%
Iron 19.2mg	0%
Potassium 4396.8mg	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: 27.4%

Protein: 38.0%

Carbs: 34.7%