Dairy Free Chicken Curry
Easy, cozy and super flavorful, this dairy free chicken curry is simple enough for a busy weeknight! With a creamy coconut sauce, warm spices plus tender chicken and veggies, it’s hearty and satisfying. And comes together in just one pot. Egg free, gluten free and soy free.
Looking for a simple dinner that you can cozy up with during cooler weather?
Well look no further than this one pot dairy free chicken curry!
Healthy, oh-so-flavorful and super satisfying, it’s jam-packed with tender veggies, fragrant spices and juicy chicken.
And is a total snap to pull together.
You can enjoy it just as is, spooned over rice (or cauliflower rice!) or even with some bread for dunking.
Making it the perfect comfy-cozy recipe for fall and winter.
How To Make Dairy Free Chicken Curry
So, let’s chat about how this easy dinner goes down:
Soften onion. First up, we’ll cook some chopped onion in a large stockpot until nice and tender.
Toast spices. Next, we’ll add in plenty of fresh garlic + ginger, curry powder and warm spices, then stir until fragrant.
Add all other ingredients. Some diced tomatoes, coconut milk, chopped veggies and chicken thighs get added to the pot and we’ll give it all a good stir.
Simmer until tender. We’ll bring the mixture to a simmer then cook for about 15 minutes, until the veggies are soft and the chicken is cooked through.
Stir in spinach. Finally, we’ll mix in some spinach until wilted, then serve the curry as desired.
Tips & Tricks
- First things first. I would encourage you to stick with chicken thighs for this recipe – they come out MUCH more juicy and tender in the final dish versus chicken breasts. With that said, I did test this once with chicken breasts and it still works … but the chicken is a little drier and not as delicious (in my opinion).
- You can absolutely switch up the chopped veggies based on what you have on hand. However, be sure to stick with veggies that have similar cook times – i.e. zucchini would be great but something like sweet potato wouldn’t be a good choice (as it will take longer than everything else to cook).
- Light coconut milk can be substituted for the full-fat canned coconut milk. Just keep in mind that the resulting curry won’t be quite as rich and creamy.
- You can also substitute the baby spinach leaves for another green of choice. I think baby arugula or baby kale would be delicious here.
- And finally, curry powder can vary pretty widely in taste from brand to brand so it’s important to find one that YOU like. Personally, I love Simply Organic’s curry powder – but that’s me and my taste buds. You do you.
How To Store
Fridge: Let the curry cool completely then transfer to an airtight container. It will keep in the fridge for about 4 days.
Additional Dairy Free Dinners You Might Enjoy:
- Dairy Free Chicken and Rice Casserole
- Dairy Free Chicken Alfredo
- Dairy Free Tuscan Chicken
- Dairy Free Turkey Meatballs
- Dairy Free Chicken Meatballs
- Dairy Free Chicken Enchiladas
- Dairy Free Stuffed Peppers
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the curry:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 (1-inch) piece fresh ginger, grated
- 1 tablespoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ⅛ teaspoon ground cardamom
- 1 (14 ounce) can diced fire-roasted tomatoes
- 1 (14 ounce) can full-fat coconut milk
- 1 medium carrot, chopped
- 1 medium red bell pepper, chopped
- 1 ½ cups bite-sized cauliflower or broccoli florets
- 1 pound boneless skinless chicken thighs, cut into 1 inch chunks
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- 2 cups lightly packed baby spinach leaves
- cooked rice*
- chopped fresh cilantro
- raw cashews
- Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 5 minutes, until tender. Add in the garlic, ginger, curry powder, turmeric, cumin and cardamom. Cook, stirring frequently, for about 1 minute, until toasted and fragrant.
- Stir in the tomatoes, coconut milk, carrot, bell pepper, cauliflower / broccoli, chicken pieces, salt and pepper.
- Increase the heat and bring to a simmer. Continue to simmer, reducing the heat as needed and stirring occasionally, for about 15 minutes, until the veggies are tender and the chicken is cooked through (165ºF on an instant read thermometer).
- Turn the heat down to low and stir in the spinach until wilted. Remove from the heat.
- Taste and season with additional salt / pepper if needed, then serve as desired.
*To keep this grain free - serve with cauliflower rice.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 92mgSodium: 416mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 23g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice. Nutritional info is ONLY for the curry and does not include any optional serving ideas.