Dairy Free Coconut Curry Chicken Recipe: Tastes So Good, Even Vegetarians Approve

If navigating the world of dairy-free cooking makes you feel like you need an advanced degree, you’re not alone. Luckily, you don’t have to be a chef—or a magician—to whip up a chicken curry that’s creamy, cozy, and totally dairy free.

This coconut curry chicken recipe uses coconut milk for a rich, flavorful sauce without a drop of dairy. Perfect for anyone who wants flavor without the fuss.

You’ll get all the taste you love from classic curry, but with ingredients that are gentle on your stomach and easy on your wallet.

Get ready for a dinner that’s so simple and quick, you might even have time for seconds—or, hey, finally fold that mountain of laundry. If you’re looking for a cozy meal that doesn’t take all night, you’re in the right place.

Equipment

You don’t need fancy gadgets to make dairy free coconut curry chicken. Your kitchen might thank you for sticking with the basics, though.

The universe doesn’t want you using a fork as a spatula. Neither does your curry.

Here’s your superhero lineup:

• Large skillet or sauté pan: Big enough to keep all your ingredients from jumping overboard. Preferably non-stick, so you spend less time scrubbing and more time eating.
• Sharp chef’s knife: For cutting chicken and vegetables—not your finger or, heaven forbid, your confidence.
• Cutting board: A safe landing for your veggies and chicken. Bonus if it doesn’t dance around the counter.
• Measuring cups and spoons: Eyeballing curry powder is a bold move, but your tastebuds might mutiny. Stick to the plan.
• Wooden spoon or spatula: Stirring is the secret to happiness here. Metal spoons might scratch your pretty pan, so stick with something gentler.

Set everything out before you start. You’ll look like a cooking show star—even if your only audience is the cat.

Ingredients

Ready to cook a meal so tasty you might want to keep it all for yourself? Here’s what you’ll need to get your dairy free coconut curry chicken started:

Main Ingredients

• 1 pound chicken breast or thighs, cut into bite-size pieces
• 1 can (13.5 oz) full-fat coconut milk
• 1 large onion, chopped (try not to cry)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons mild yellow curry powder
• 1 tablespoon olive oil (for swanky non-stick living)
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon sugar (just a dash of sweetness)
• Fresh cilantro, for garnish (optional, but highly recommended for folks who enjoy leafy green fashion statements)

Pro tip: If you’re feeling brave, toss in a diced jalapeño for a spicy kick that says, “I laugh in the face of bland dinners!”

With this lineup in your kitchen, you’re well on your way to making your own dairy free coconut curry chicken. If you want some more info about coconut-based curries, you can check out tips from the Pretty Bee coconut curry recipe or see another fast and simple version at Clean Eating Kitchen.

Instructions

• First, grab your largest skillet or pot. Pour in the oil and heat it over medium.
• Toss in the chopped onion. Cook, stirring, until it gets soft and starts looking golden. If the onion talks back, you’ve probably waited too long.
• Add in the garlic and ginger. Stir them around for a minute, just until they smell amazing (and they will).
• Sprinkle the curry powder over the onions. Stir it in and let the spices wake up for about a minute. You’re not making perfume—keep things moving so nothing burns.
• Toss in your chicken pieces. Stir to coat them in the onion and spice mix. Cook until the chicken turns white on the outside.
• Pour in the coconut milk and add the diced tomatoes (if using). Mix it all together with authority and bring it to a gentle simmer.
• Lower the heat. Let your curry bubble away, uncovered, until the chicken is cooked through and the sauce has thickened. Stir now and then—don’t let that delicious sauce escape.
• Taste the curry! Add salt, pepper, and a pinch of sugar if things seem too tart. Try not to snack on it yet.
• Sprinkle the fresh cilantro on top right before serving. Take a victory lap around your kitchen—you’ve just made dinner!

That’s it. Serve your dairy free coconut curry chicken with rice or a side of veggies and ignore anyone who asks if you used cream.

What You Need To Know

So, here’s the scoop if you’re still on the fence: this dairy free coconut curry chicken is a total crowd-pleaser. It’s one of those dishes that feels fancier than it actually is—honestly, it’s easier than trying to pronounce “galangal” three times fast.

If coconut isn’t your thing, you could swap in another non-dairy milk, but it won’t be quite as creamy or rich. Coconut milk just brings something special to the party—no judgment if you experiment, though.

And if you want to dig deeper into making curry without dairy, take a peek at this simple curry chicken recipe using coconut milk. There’s always another twist to try.

Frequently Asked Questions

Coconut curry chicken can be creamy and satisfying, even without any dairy. With coconut milk, the right spices, and a few simple tweaks, you can serve up a dish that’s both friendly to your tummy and your gluten-free friends.

Can I make this curry without turning my kitchen into a dairy battleground?

Yes, you can dodge the dairy drama entirely. This recipe skips all the cheese, cream, and butter, so you won’t have to send milk products to time-out.

Is coconut milk the secret to making my chickens swim in a creamy curry without the moo-juice?

Coconut milk is the MVP here. It brings all the rich creaminess of dairy without calling the cow. Your chicken gets a velvety sauce and the only thing mooing in your kitchen will be your own delight.

What are the chances my coconut curry chicken will taste good even if I banish all the dairy?

Chances are high. When you use coconut milk with curry spices, garlic, onion, and fresh ingredients, you get lots of flavor. Taste buds usually won’t notice that cow milk missed the party, as many have found with dairy free chicken coconut curry.

How to keep my curry chicken as gluten-free as my yoga instructor’s brunch?

Stick to naturally gluten-free ingredients. Most curry powders, coconut milk, and chicken are gluten-free. Just double-check the labels and say “namaste” to a dish safe for anyone avoiding wheat.

In the epic saga of curry, can coconut milk rise as the dairy-free hero?

Coconut milk loves the spotlight and often steals the show. It’s been a classic swap in many curry recipes for ages, making it easy to create creamy coconut chicken curry with zero dairy.

Can my spice cabinet handle the truth of a dairy-free coconut curry chicken recipe?

Your spice cabinet might just lose its cool over this one. But honestly, you don’t need anything wild or mysterious to pull this recipe off.

The usual suspects—curry powder, cumin, turmeric, maybe a dash of cinnamon—will do the trick. No alchemy, no hidden tricks, just good flavor.