RECIPE IDEA: Easy Non-Dairy Chicken Curry
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Hi. It’s Lois at Recipe Idea Shop, telling you about a super yummy Easy Non-Dairy Chicken Curry I made for supper last night. I came back from working at Shiloh Quaker Camp (where I fell off my diet and ate cheese a couple times) with pain in my hips from inflammation. So I have decided to eat more curry because turmeric used in curry is an inflammation fighter. And I love curry.
I also learned recently that if you plan to take turmeric pills—which lots of people take for its antioxidant purposes—you should make sure the pills have pepper in them. Pepper somehow activates the healing properties. Be careful, though. Turmeric has curcumin in it and it can interact with some medications (Plavix, Coumadin, aspirin, others). So talk to your doctor before popping these pills.
This Easy Non-Diary Chicken Curry recipe came from Cooking Light (August 2017), one of my favorite cooking magazines. I only changed a couple things, toning down the pepper and using full-fat coconut milk. We also served it over Asian sticky sweet rice since we had some leftover from a previous meal.
Holy moly. I thought my other Chicken Curry recipe was easy, but this one takes the cake. SUPER easy and so delicious. Plus it meets all my allergy restrictions: non-dairy, non-soy, gluten-free. It’s also nut-free if you need that. I loved this one, and Don thought it was great, too. My version is substantially higher in calories and fat than the Cooking Light version, however. Using less oil, brown rice, and lite coconut milk makes a huge difference.
Don set the photo up for me. I was so frustrated that he had dripped sauce haphazardly on the bowl! I got a paper towel to wipe it up, and he said, “I was being artsy. Leave it. It’s supposed to be there!” So I took some pictures. Then I cleaned it up and took some more. I have to admit, I like his better. Which one do you like? The one with the drips (above) or the one without (below)? Please comment on the post to tell us.
I’m giving you the nutrition for this meal two ways: the way we ate it and the way Cooking Light said to serve it (but I left out the cracked pepper and some of the salt). I could not get my nutrition to come to the same numbers as the Cooking Light version, but it’s close. You choose.
In this recipe, I used a chef’s knife, cutting board, garlic press, measuring spoons, a small Swiss paring knife, and a large covered sauté pan. Here are some options for you: