Dairy-Free Asian Chicken Curry creamy, dairy-free, with a mild curry flavor, will leave your stomach in heaven. In fact, if you love curry as much as I do then this is the dish for you. Chicken, onions, garlic, and bell peppers in a thick and luscious sauce over cauliflower rice. Indeed, this dish will have you craving it time and time again. Are you tired of the same old dinner routine? It’s time to shake things up with a mouthwatering dairy-free Asian chicken curry recipe that will tantalize your taste buds. This flavorful dish is a perfect way to add some excitement to your meals and impress your family and friends.
Dairy-Free Asian Chicken Curry:
Would you believe I lived in Japan in my twenties and ate curry 3-4 times a week? So, of course, I had to create a recipe for it. Needless to say, I absolutely love curry. Therefore, I wanted to make an Asian curry to the best of my memory and ability. My hope is you like it as much as my family does. Not to mention, you can use homemade chicken broth or store-bought. I used Kirkland chicken stock. However, you could use homemade chicken broth instead. Instead of soy sauce, I used coconut aminos and Garam Masala in this recipe. In fact, I like to use the Microplane for fresh ginger and garlic. Indeed, I usually use my wok to cook the chicken but you can cook it in a pan on the stove as well.
The fact is I absolutely adore spices and have a large variety of spices in my pantry. Honestly, if you don’t have curry in your pantry you could make your own blend.
Not only is the flavor out of this world but it is quick and easy to make in under 30 minutes. So, if you are looking for a quick and delicious dinner check out this recipe.
Amazon has Garam Masala.
Final Touches
To add the final touches to your dairy-free Asian chicken curry, consider garnishing the dish with fresh herbs like cilantro or basil for a burst of flavor and color. Squeeze a wedge of lime over the curry to add a zesty kick that will elevate the dish to the next level. If you like a bit of heat, sprinkle some red pepper flakes or drizzle some sriracha on top for an extra punch. These simple additions will not only enhance the taste of the curry but also make it visually appealing. Embrace your creativity and experiment with different toppings to personalize your dairy-free Asian chicken curry to suit your taste preferences. Enjoy the aromatic flavors and satisfying textures of this delicious dish that is guaranteed to spice up your dinner routine.
In Conclusion
In summary, this dairy-free Asian chicken curry is the perfect way to add a punch of flavor to your dinner routine. With a creamy texture and bold spices, this dish is sure to impress both your taste buds and your dinner guests. Don’t hesitate to try out this recipe and share the love of dairy-free cooking with your friends and family. Spice up your meals with this delicious curry and enjoy every bite of its satisfying flavors. As the saying goes, “Good food is all the sweeter when shared with good friends.” So, what are you waiting for? Get cooking and enjoy a truly memorable dining experience!
Dairy-Free Asian Chicken Curry
Ingredients:
- 2 lbs chicken breast
- 1 cup bell peppers chopped
- 1 cup chopped onions
- 1/2 cup chopped carrots
- 1 1/2 tsp fresh ginger
- 1 clove garlic
- 1 1/2 tbsp coconut aminos
- 1/2 tsp salt
- 1/2 tsp sesame oil
Directions For Dairy-Free Asian Chicken Curry:
Cut up chicken. Use a Microplane to grate ginger and garlic. Next, fry chicken onions, garlic, carrots, peppers with aminos, and salt in sesame oil in a wok.
While chicken is cooking make the curry roux.
Curry Roux
- 4 tbsp avocado oil
- 4 tbsp tapioca flour
- 1 tbsp curry powder
- 1 tbsp Garam Masala
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups chicken stock
- 1/2 cup canned coconut milk
Directions:
Heat up avocado oil in a pan then add the tapioca flour and make a roux. Once the roux is blended add seasoning and heat for approximately 1 minute. Next, add the chicken stock and coconut milk stirring constantly until it thickens. Lastly, pour chicken and vegetables into the curry sauce. Stir until combined. Serve with cauliflower rice. Serves 4
Note: I use coconut milk instead of heavy cream. Needless to say, I take some of the thick coconut milk and add a little of the coconut water until I get the consistency of whipping cream.
Dairy-Free Asian Chicken Curry
Equipment
Ingredients
- 2 lbs chicken breast
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 1/2 cup chopped carrots optional
- 1/2 tsp fresh grated ginger
- 1 clove garlic minced
- 1 1/2 tbsp coconut aminos
- 1/2 tsp salt
- 1/2 tsp sesame oil
Curry Roux
- 4 tbsp avocado oil
- 4 tbsp tapioca flour
- 1 tbsp curry powder
- 1 tbsp Garam Masala
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken stock
- 1/2 cup full-fat canned coconut milk
Instructions
- First, cut up chicken.2 lbs chicken breast
- Next, use a microplane to grate ginger and garlic.1 clove garlic minced, 1/2 tsp fresh grated ginger
- Fry chicken onions, garlic, carrots, peppers with aminos and salt in sesame oil in a wok.1 cup chopped bell peppers, 1 cup chopped onions, 1/2 cup chopped carrots, 1 1/2 tbsp coconut aminos, 1/2 tsp salt, 1/2 tsp sesame oil
- Finally, while the chicken is cooking make the curry roux.
Curry Roux
- Heat up avocado oil in a pan then add the tapioca flour and make a roux.4 tbsp tapioca flour, 4 tbsp avocado oil
- Once the roux is blended add seasoning and heat approximately 1 minute.1 tbsp curry powder, 1 tbsp Garam Masala, 1 tsp cumin, 1/2 tsp black pepper, 1/2 tsp coriander
- Add chicken stock and coconut milk stirring constantly until it thickens.4 cups chicken stock, 1/2 cup full-fat canned coconut milk
- Pour onto chicken and vegetables.
- Stir until combined. Serve with cauliflower rice. Serves 4
- Serve with cauliflower rice. Serves 4
Notes
- Needless to say, I take some of the thick coconut milk and add a little of the coconut water until I get the consistency of whipping cream.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat 17 g | 27 % |
| Saturated Fat 3 g | 14 % |
| Monounsaturated Fat 11 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 0 g | |
| Cholesterol 86 mg | 29 % |
| Sodium 213 mg | 9 % |
| Potassium 595 mg | 17 % |
| Total Carbohydrate 16 g | 5 % |
| Dietary Fiber 4 g | 14 % |
| Sugars 3 g | |
| Protein 36 g | 72 % |
| Vitamin A | 208 % |
| Vitamin C | 13 % |
| Calcium | 12 % |
| Iron | 14 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
See other Gluten-Free Recipes:
This looks delicious and super healthy! Yummy!
Lisa, it is super healthy and yummy. May you have a terrific day!
This looks great. Will have to add it to the menu one day this week!
Rachael, please let me know what you think of it. It is a crowd pleaser at my house. Hoping your week is filled with joy and contentment!
Rachael, hope you enjoy the recipe.
I absolutely love curry and the fact that this is dairy free is a huge bonus!
Casey, I adore curry myself. It is indeed delicious. Sending wishes for a blessed week!
Recipe looks delicious. Coconut milk makes everything taste good. I made a chicken dish with yogurt and coconut and it came out delicious ?. Thanks for sharing.
Thanks for taking the time to comment. Hope your week is marvelous.