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:

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
• 1/2 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 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 for 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 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

LaRena Fry

Dairy-Free Asian Chicken Curry a mildly spicy, thick, and creamy sauce interspersed with vegetables and poultry. A hearty warming stew.

5 from 3 votes

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 395 kcal

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 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.

Keyword 30 Minutes or less, Canned Coconut Milk, Chicken, Chicken Curry, Chicken Recipe, Curry, Dairy Free, From Scratch Recipe, Gluten Free Recipe, Homemade from Scratch, Homemade Recipe, Homemade Seasoning, Mild Spice, No Dairy, Quick and Easy, Stew Recipe

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