Easy Non-Diary Chicken Curry. Delicious inflammation fighter.
Easy Non-Dairy Chicken Curry
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 of 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 their 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 of things, toning down the pepper and using full-fat coconut milk. We also served it over Asian sticky sweet rice since we had some leftovers from a previous meal. The magazine's version served it over brown rice, which reduces the calories and increases the fiber.
Such an Easy Recipe
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 (except for coconut) 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.
What You Need
In this recipe, I used a chef's knife, cutting board, garlic press, measuring spoons, a small Swiss paring knife, and a large covered saute pan. What's your favorite knife (affiliate link)?
Easy Non-Dairy Chicken Curry Recipe
- 2 boneless skinless chicken breasts about 6 oz, cut into one-inch cubes
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons canola oil
- 2 medium yellow onions peeled and sliced vertically
- 4 garlic cloves minced
- 2- inch piece of fresh ginger peeled and minced or grated
- 2 teaspoons curry powder
- 1 15- ounce can of coconut milk or 1 cup lite coconut milk
- juice of ½ a lime
- 2 tablespoons chopped fresh basil
- 2 cups cooked Asian sweet sticky rice or brown rice
- Heat the oil in a large skillet over medium-high heat.
- Sprinkle the salt and pepper over the cubed chicken and brown it a bit in the oil. Do not cook it until done. You want it to finish cooking later.
- Remove the chicken and set aside.
- Cook the onions until they become transparent (do not brown).
- Add the garlic, ginger, and curry powder and continue sautéing for 30 seconds.
- Add the coconut milk and lime juice and stir.
- Return the chicken to the pan, heat for about 5 minutes, and add the basil. Stir. Serve over rice.
Recipe Nutrition Information
This recipe is GF, DF, NF (contains coconut), SF, EF, CF (use sea salt)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
More Recipes To Try
- Chicken Curry
- Easy Chicken Marsala
- Easy Oven Roasted Spatchcocked Chicken
- Croatian Grilled Chicken
- Pecan Chicken
- Slow Cooker Shredded Chicken
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
Last Updated on September 5, 2022 by Adriana