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Dairy-Free Asian Chicken Curry

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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.Dairy-Free Asian Chicken Curry

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.

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.Mincing in the garlic into the chicken and ginger.Next, fry chicken onions, garlic, carrots, peppers with aminos and salt in sesame oil in a wok.Chopped Vegetables

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.Curry RouxNext, 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 4Cooking Chicken Curry in a wok

Diary-Free Asian Chicken Curry

Dairy-Free Asian Chicken Curry

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 Chicken Curry Recipe
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5 from 3 votes

Dairy-Free Asian Chicken Curry

Dairy-Free Asian Chicken Curry a mildly spicy, thick, and creamy sauce interspersed with vegetables and poultry. A hearty warming stew.
Course Main Course
Cuisine Asian
Keyword 30 Minutes or less, Canned Coconut Milk, Chicken, Chicken Curry, Chicken Curry With Homemade Sauce, Chicken Recipe, Curry, Dairy Free, Dairy Free Chicken Curry, From Scratch Recipe, Gluten Free Recipe, Homemade from Scratch, Homemade Recipe, Homemade Seasoning, How to Make Chicken Curry, Mild Spice, No Dairy, Quick and Easy, Recipe for Dairy Free Chicken Curry, Stew Recipe
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 395kcal
Author LaRena Fry

Equipment

1 " class="wprm-recipe-equipment-link" target="_blank">Pots Pans
1 " class="wprm-recipe-equipment-link" target="_blank">Measuring Spoonscups

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

Serving: 4servings | Calories: 395kcal | Carbohydrates: 16g | Protein: 36g

See other Gluten-Free Recipes:

Sweet & Sour Pork

Potsticker Dough

Ground Turkey Potstickers

Peppercorn Beef & Vegetables

Dairy-Free Asian Chicken Curry

 

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Comments

  1. Lisa says

    March 1, 2021 at 10:38 am

    5 stars
    This looks delicious and super healthy! Yummy!

    • LaRena’s Corner says

      March 2, 2021 at 6:51 am

      Lisa, it is super healthy and yummy. May you have a terrific day!

  2. Rachael says

    March 1, 2021 at 11:56 am

    This looks great. Will have to add it to the menu one day this week!

    • LaRena’s Corner says

      March 2, 2021 at 6:52 am

      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!

    • LaRena’s Corner says

      March 2, 2021 at 6:55 am

      Rachael, hope you enjoy the recipe.

  3. casey says

    March 1, 2021 at 7:45 pm

    5 stars
    I absolutely love curry and the fact that this is dairy free is a huge bonus!

    • LaRena’s Corner says

      March 2, 2021 at 6:53 am

      Casey, I adore curry myself. It is indeed delicious. Sending wishes for a blessed week!

  4. Kevin Foodie says

    March 2, 2021 at 7:14 am

    5 stars
    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.

    • LaRena’s Corner says

      March 4, 2021 at 5:50 am

      Thanks for taking the time to comment. Hope your week is marvelous.

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