Blog

Creamy Chicken Curry – Dairy free

9th June 2016 | Written by Louise Blanchfield

This is a healthy alternative to what can be a very fattening meal. It does contain fat but its the right kind of fat and its completely dairy free!

Ingredients

3 chicken breasts, in thin slices or strips

5 large cloves garlic (yes, its garlicky, but that’s how we like it!) – skinned, smashed and finely chopped

2 inches root ginger, peeled and finely chopped

2 tsps curry powder (use mild, hot, Thai – whatever you fancy)

2 tsps turmeric

1 gluten-free chicken stock cube

3 limes, zest grated, halved and squeezed

1 tin coconut milk

Carton of coconut cream

Large knob of coconut butter

Sprinkle of sesame seeds

 

Brown rice, fresh coriander and any kind of chutney to serve

 

Method

  • Put the coconut butter in a wok and get it very hot.
  • Throw in the chopped garlic and ginger, stir for about 20 seconds, then turn down the heat, crumble in the stock cube and stir in the curry powder and turmeric for about 30 seconds to fry off the spices.
  • Squeeze in the lime juice, add the zest and finally the tin of coconut milk and carton of coconut cream.
  • Add the sliced / stripped chicken to the sauce, turn down the heat and simmer for about 15 minutes. This is the secret with this dish that the meat is not fried at all. It is purely poached in the sauce, which, providing it is not poached for too long, ends up with very tender chicken pieces.
  • After 15 minutes, the chicken should be cooked nicely and the sauce should have reduced to a typical thick curry sauce type consistency. If it gets too thick it will separate, so you might have to add a bit of water or more coconut milk just to keep it nice and saucy!
  • Serve with rice, a sprinkling of fresh coriander leaves, sesame seeds and sweet, spicy chutney on the side. Or, for it to be even healthier substitute the brown rice for cauliflower rice – just cook the cauliflower (steamed is best) and use a masher to break it up into small pieces. I know it may sound bizarre but rice after all is a bland background to have with the main dish. Eating cauliflower instead gives you 2-3 of your vegetable portions for the day!

 

Note: You can always add any fried veg to this that you want to bulk it out more – onions, peppers, courgettes. Just stir fry them in the wok beforehand, set them aside while you cook the spices, and then add them back in whilst the chicken is poaching.

Share this:

Subscribe to the Food Physio blog

Sign up to our newsletter to receive the latest news, recipes, promotions and much more!

All

Latest Posts

Asparagus & Egg Lentil salad
17th August 2018

Asparagus & Egg Lentil Salad

This asparagus and egg lentil salad is a great little veggie dish packed full of nutrients and extremely tasty too!... Read More
healthy bruschetta
8th August 2018

Cauliflower Bruschetta

Now some may think this is a bit weird but actually using cauliflower as the base for bruschetta works really... Read More