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. Amazing with Masala Cauliflower Rice. 
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 use 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
Notes:
Although there are several varieties of curry such as Indian and Thai. What is your favorite curry? I would love to hear your thoughts about the different varieties of curry and what it is you personally love about them.
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
- 1/2 cup canned coconut milk
- 1 1/2 tbsp coconut aminos
- 1/2 tsp salt
- 1/2 tsp sesame oil
Directions
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 hot curry
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups chicken stock
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 approximately 1 minute.
Next, add the chicken stock 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 in replacement 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
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
- 1/2 cup full-fat canned coconut milk
- 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 hot curry powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken stock
Instructions
- First, cut up chicken.
- Next, use a microplane to grate ginger and garlic.
- Fry chicken onions, garlic, carrots, peppers with aminos and salt in sesame oil in a wok.
- 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.
- Once the roux is blended add seasoning and heat approximately 1 minute.
- Add chicken stock stirring constantly until it thickens.
- Pour onto chicken and vegetables.
- Stir until combined. Serve with cauliflower rice. Serves 4
- Serve with cauliflower rice. Serves 4
- Note: I use coconut milk in replacement 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.
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. | |