Dairy-Free Chicken Curry Recipe

Name: Dairy-Free Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, broken into florets; 1 onion, chopped; 1 tablespoon coconut oil; 2 pounds boneless chicken thighs, cubed; 1 1/2 tablespoons cumin, or to taste; 1 1/2 tablespoons turmeric; 3 tablespoons curry powder, or to taste, divided; 1 (5.6 ounce) can coconut milk; 1 teaspoon garlic bouillon base (such as Better Than Bouillon(R)); 1 teaspoon chicken bouillon base (such as Better Than Bouillon(R)); 1/4 cup water, or as needed; 1 teaspoon minced garlic; 1 teaspoon ground black pepper

Servings: persons

1 head cauliflower, broken into florets
1 onion, chopped
1 tablespoon coconut oil
2 pounds boneless chicken thighs, cubed
1 1/2 tablespoons cumin, or to taste
1 1/2 tablespoons turmeric
3 tablespoons curry powder, or to taste, divided
1 (5.6 ounce) can coconut milk
1 teaspoon garlic bouillon base (such as Better Than Bouillon(R))
1 teaspoon chicken bouillon base (such as Better Than Bouillon(R))
1/4 cup water, or as needed
1 teaspoon minced garlic
1 teaspoon ground black pepper

1
Bring a large pot of water to a boil. Add cauliflower and onions. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
2
Heat coconut oil in a large skillet over medium heat. Add chicken, cumin, turmeric, and 1 tablespoon curry powder; stir and reduce heat.
3
Meanwhile, drain cauliflower and onions and transfer to a blender. Add coconut milk, garlic bouillon, and chicken bouillon. Puree, adding small amounts of water if necessary, to desired thickness.
4
Pour puree into skillet with chicken. Add minced garlic and black pepper and bring to a simmer. Cook and stir until chicken is no longer pink inside, 5 to 10 minutes more.
5
Season with additional curry and cumin if desired.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head cauliflower, broken into florets, 1 onion, chopped, 1 tablespoon coconut oil, 2 pounds boneless chicken thighs, cubed, and more.

Yes, Dairy-Free Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dairy-Free Chicken Curry

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