28+ Flavorful Dairy-Free Chicken Curry Recipes for Every Occasion

If you’re someone who loves the bold, aromatic flavors of curry but wants to skip the dairy, you’re in for a treat!

Chicken curry is a classic dish enjoyed by many around the world, but traditional recipes often include dairy in the form of cream, yogurt, or butter.

Thankfully, there are plenty of delicious, dairy-free variations that maintain all the rich flavors and creamy textures without the dairy.

Whether you’re following a dairy-free diet, have dietary restrictions, or simply prefer to cook with plant-based ingredients, these 28+ dairy-free chicken curry recipes offer something for everyone.

From coconut milk-based curries to tangy tomato and spice-infused sauces, you’ll find a variety of flavors and cooking techniques that will satisfy your craving for a hearty, comforting meal.

These recipes are not only perfect for any night of the week but are also easy to prepare, making them ideal for both novice cooks and seasoned chefs alike.

So, let’s dive into these mouthwatering recipes and discover how you can make chicken curry without any dairy!

28+ Flavorful Dairy-Free Chicken Curry Recipes for Every Occasion

Dairy-free chicken curry recipes offer a delicious and healthy alternative to the traditional creamy curries that often contain heavy dairy products.

With the wide variety of ingredients you can use—from coconut milk and almond milk to fresh herbs and vegetables—these curries are just as flavorful, creamy, and satisfying as their dairy counterparts.

Plus, they’re a great way to introduce bold flavors and spices into your diet without compromising on taste or texture.

Whether you’re cooking for yourself, a family, or guests, these 28+ dairy-free chicken curry recipes are sure to become staples in your recipe repertoire.

Get ready to enjoy comforting, flavorful curries that cater to your dairy-free lifestyle and leave you craving more.

Coconut Milk Chicken Curry

This creamy and aromatic Coconut Milk Chicken Curry is a delightful dairy-free alternative to traditional chicken curry. The combination of tender chicken, fragrant spices, and coconut milk creates a luscious sauce that is both rich and comforting. Perfect for a cozy weeknight dinner or a special occasion, this dish is sure to become a family favorite.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth (or water)
• 1 teaspoon salt (or to taste)
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon lime juice
• Cooked rice (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
2. Add the garlic and ginger to the pan, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, and chili powder, cooking for an additional minute to toast the spices.
4. Add the chicken pieces to the pan and cook for about 5-6 minutes, until browned on all sides.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer and cook for 15-20 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
6. Season with salt to taste and stir in the lime juice for a burst of freshness.
7. Serve the curry over cooked rice and garnish with fresh cilantro.

This Coconut Milk Chicken Curry is a rich and satisfying dish that captures the essence of comfort food without any dairy. The creamy coconut milk lends a beautiful smooth texture, while the combination of spices infuses the chicken with depth and warmth. It’s a simple yet flavorful curry that will satisfy your cravings for bold, spicy dishes while keeping it light and dairy-free. Serve it with a side of rice, and enjoy a meal that feels indulgent but is entirely dairy-free!

Tomato and Spinach Chicken Curry

This Tomato and Spinach Chicken Curry is a vibrant and hearty dish that’s both flavorful and healthy. Packed with antioxidants from the spinach and tomatoes, and balanced by aromatic spices, this curry is a nourishing meal perfect for any day of the week. Plus, it’s naturally dairy-free, making it suitable for those with dietary restrictions.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon cinnamon
• 1 can (14 oz) diced tomatoes
• 1/2 cup water or chicken broth
• 3 cups fresh spinach, chopped
• 1 teaspoon salt
• Fresh cilantro, chopped (for garnish)
• Cooked quinoa or rice (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for an additional 1 minute.
3. Stir in the coriander, cumin, garam masala, and cinnamon. Toast the spices for about 1 minute, allowing them to become fragrant.
4. Add the chicken chunks to the skillet and cook for about 7-10 minutes, until the chicken is browned and cooked through.
5. Stir in the diced tomatoes and water (or chicken broth), bringing the mixture to a simmer. Cover and cook for another 10 minutes, allowing the flavors to meld.
6. Stir in the chopped spinach and cook for another 2-3 minutes, until wilted.
7. Season with salt to taste and garnish with fresh cilantro.
8. Serve the curry with quinoa or rice for a complete meal.

This Tomato and Spinach Chicken Curry is a nutrient-packed, flavorful dish that brings together the best of both worlds: bold spices and the freshness of leafy greens. The tomatoes add a touch of acidity, balancing the richness of the chicken, while the spinach offers a lovely earthiness. It’s a satisfying and wholesome meal that is perfect for any season, and it’s dairy-free, making it suitable for those with lactose intolerance or dairy-free diets. Serve it with rice or quinoa to make it even heartier, and enjoy a wholesome, hearty curry that you’ll love.

Sweet Potato and Chicken Curry

This Sweet Potato and Chicken Curry is a comforting, hearty dish that pairs the sweetness of tender sweet potatoes with the savory flavors of chicken in a coconut-based curry sauce. The addition of warm spices creates a perfect balance of flavor, and the dish is naturally dairy-free, making it a great choice for those avoiding dairy.

Ingredients:

• 1 lb chicken breast, cut into cubes
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth (or vegetable broth)
• 1 teaspoon salt
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until softened.
2. Add the garlic and ginger, cooking for an additional 1 minute until fragrant.
3. Stir in the curry powder, turmeric, and chili powder, cooking for another minute to allow the spices to bloom.
4. Add the chicken cubes and cook for about 6-8 minutes, until browned on all sides.
5. Stir in the cubed sweet potatoes, coconut milk, and chicken broth. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve the curry with rice or naan for a fulfilling meal.

This Sweet Potato and Chicken Curry is a perfect combination of creamy, savory, and subtly sweet flavors. The tender sweet potatoes absorb the aromatic spices and the rich coconut milk, making every bite satisfying. This dairy-free curry is a great way to incorporate more vegetables into your diet while still enjoying a comforting and hearty meal. It’s easy to make and can be served over rice or with naan for an even more indulgent experience. This recipe is a great option for families, and it’s both nourishing and incredibly flavorful!

Chickpea and Chicken Curry

The Chickpea and Chicken Curry is a flavorful, filling, and dairy-free dish that combines protein-packed chicken and chickpeas in a rich, spiced sauce. The earthiness of the chickpeas pairs perfectly with the savory chicken and vibrant spices, creating a comforting, hearty meal that’s perfect for a weeknight dinner or a special gathering. The dish is light but satisfying and suitable for those avoiding dairy.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 1/2 cup chicken broth
• 1 teaspoon salt
• Fresh cilantro, chopped (for garnish)
• Cooked rice or quinoa (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, and paprika. Toast the spices for about 1 minute, allowing the flavors to develop.
4. Add the chicken pieces to the skillet and cook for 5-6 minutes, until browned on all sides.
5. Stir in the diced tomatoes, chickpeas, coconut milk, and chicken broth. Bring the mixture to a simmer, cover, and cook for 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve the curry over rice or quinoa for a hearty, nutritious meal.

This Chickpea and Chicken Curry is an incredibly flavorful dish that provides a rich, creamy texture with the addition of coconut milk, while the chickpeas lend a lovely heartiness to the curry. The spices are balanced perfectly, giving the dish a warm, aromatic quality. This curry is a great way to enjoy a protein-rich meal without any dairy, and it pairs wonderfully with rice or quinoa. Whether you’re making it for a cozy dinner or a larger gathering, this dish is sure to satisfy and impress your guests!

Spicy Peanut Chicken Curry

This Spicy Peanut Chicken Curry brings an exciting twist to traditional curries with the bold flavor of peanut butter. The combination of spicy, creamy, and savory elements creates a perfect balance that enhances the chicken and vegetables. It’s a dairy-free dish that’s both exotic and comforting, offering a rich and flavorful experience for anyone looking to try something different.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon chili flakes (optional, for extra heat)
• 1/2 cup peanut butter (smooth or crunchy)
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 teaspoon soy sauce or tamari (for gluten-free)
• 1 teaspoon salt (or to taste)
• 1 red bell pepper, sliced
• 1 cup spinach, chopped (optional)
• Fresh cilantro, chopped (for garnish)
• Cooked rice or quinoa (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
2. Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the curry powder and chili flakes, letting the spices toast for about 1 minute.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Stir in the peanut butter, coconut milk, chicken broth, and soy sauce. Mix well until the peanut butter is fully incorporated into the sauce.
6. Add the red bell pepper and spinach (if using) and simmer for another 5-7 minutes, until the vegetables are tender and the chicken is fully cooked.
7. Season with salt to taste and garnish with fresh cilantro.
8. Serve the curry with rice or quinoa for a complete meal.

The Spicy Peanut Chicken Curry is a bold and flavorful dish that blends the richness of peanut butter with the savory, spiced elements of curry. This dairy-free dish is both creamy and comforting, with the perfect touch of heat from the chili flakes. It’s a fantastic option for those who love peanut-flavored dishes and are looking for a unique twist on traditional curry. Serve it over rice or quinoa for a wholesome, satisfying meal that will tantalize your taste buds.

Mango Chicken Curry

Mango Chicken Curry is a refreshing and sweet-savory dish that combines the tangy sweetness of ripe mangoes with the savory depth of chicken and spices. This curry is rich and creamy without dairy, thanks to the use of coconut milk, and it’s balanced perfectly by the fruity flavor of mango. This dish is ideal for those who love a fruity twist to their curry, offering a unique yet comforting dining experience.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 large ripe mango, peeled and diced
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 teaspoon salt (or to taste)
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, coriander, and cinnamon. Toast the spices for about 1 minute, allowing them to release their aroma.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Stir in the diced mango, coconut milk, and chicken broth. Bring to a simmer, cover, and cook for 15-20 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve the curry with rice for a delicious and tropical twist on traditional chicken curry.

Mango Chicken Curry is a sweet and savory delight that combines the flavors of juicy mango with the boldness of curry spices. The coconut milk gives the sauce a creamy texture, while the mango adds a light, fruity touch that brightens the dish. This dairy-free curry is a great way to enjoy a tropical-inspired meal that is both refreshing and hearty. Serve it over rice for a complete meal, and enjoy the sweet and spicy contrast that makes this curry so special!

Coconut and Lime Chicken Curry

Coconut and Lime Chicken Curry offers a refreshing twist on the classic curry, with zesty lime and creamy coconut creating a vibrant, tropical flavor profile. The combination of chicken, coconut milk, and fresh lime juice brings out a tangy and creamy texture that’s both refreshing and comforting. This dairy-free curry is an excellent choice for a light yet flavorful meal that’s quick and easy to prepare.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1/4 cup lime juice (about 2 limes)
• Zest of 1 lime
• 1 cup chicken broth
• 1 teaspoon salt (or to taste)
• Fresh cilantro, chopped (for garnish)
• Cooked rice or noodles (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder and turmeric, letting the spices toast for about 1 minute.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Stir in the coconut milk, chicken broth, lime juice, and lime zest. Bring the mixture to a simmer and cook for 10-15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve the curry over rice or noodles for a complete meal.

The Coconut and Lime Chicken Curry is a bright and invigorating dish, with a perfect balance of tanginess from the lime and richness from the coconut milk. It’s a light yet satisfying curry that’s perfect for a refreshing meal. The vibrant flavors make this dairy-free curry ideal for those who want something tropical but not too heavy. Whether served with rice or noodles, this dish is an ideal option for a quick, weeknight dinner that’s both tasty and nourishing.

Sweet Potato and Chicken Curry

Sweet Potato and Chicken Curry is a hearty, filling dish that combines the natural sweetness of sweet potatoes with tender chicken and a rich, spiced coconut sauce. This dairy-free curry is a perfect blend of savory and sweet, with a touch of spice to elevate the flavors. It’s an excellent choice for a nutritious, one-pot meal that satisfies both your taste buds and your stomach.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into pieces
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 teaspoon salt (or to taste)
• Fresh spinach, chopped (optional)
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder and cumin, letting the spices toast for about 1 minute.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Add the diced sweet potatoes, coconut milk, and chicken broth. Stir well to combine, cover, and simmer for 20-25 minutes, until the sweet potatoes are tender and the chicken is cooked through.
6. If using, stir in the spinach and cook for another 3-5 minutes until wilted.
7. Season with salt to taste and garnish with fresh cilantro.
8. Serve with rice or naan for a complete meal.

This Sweet Potato and Chicken Curry is a soul-warming dish that combines sweet, tender sweet potatoes with succulent chicken in a creamy, spiced sauce. The coconut milk creates a rich, velvety base, while the curry spices add depth and warmth. This dairy-free curry is perfect for those looking for a satisfying, wholesome meal that’s also packed with nutrients. Whether you serve it with rice or naan, this dish is sure to become a favorite for its delicious, balanced flavors.

Spinach and Tomato Chicken Curry

The Spinach and Tomato Chicken Curry is a vibrant, nutrient-packed dish that pairs tender chicken with fresh spinach and juicy tomatoes. The rich, spiced sauce, made with coconut milk and tomatoes, perfectly complements the savory chicken, while the spinach adds a boost of color and nutrition. This dairy-free curry is light yet satisfying, offering a healthy and flavorful option for your next meal.

Ingredients:

• 1 lb chicken breast, cut into pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach, chopped
• 1/2 cup chicken broth
• 1 teaspoon salt (or to taste)
• Fresh cilantro, chopped (for garnish)
• Cooked rice or quinoa (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder and cook for about 1 minute to enhance the spices.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Stir in the diced tomatoes, coconut milk, and chicken broth. Bring to a simmer and cook for 10-15 minutes, until the chicken is fully cooked and the sauce thickens slightly.
6. Stir in the chopped spinach and cook for another 3-5 minutes, until wilted.
7. Season with salt to taste and garnish with fresh cilantro.
8. Serve the curry over rice or quinoa for a complete meal.

The Spinach and Tomato Chicken Curry is a simple yet flavorful dish that combines the freshness of spinach with the richness of coconut milk and the tang of tomatoes. This dairy-free curry is light yet full of flavor, with the spices bringing a wonderful depth to the chicken and vegetables. It’s a nutritious and satisfying meal, ideal for those looking for a healthy, vibrant dinner option. Whether served with rice or quinoa, this dish is perfect for anyone craving a delicious, dairy-free curry.

Thai Red Curry Chicken

Thai Red Curry Chicken is a deliciously aromatic and spicy dish, featuring tender chicken simmered in a rich coconut milk sauce with red curry paste, making it both creamy and flavorful. The combination of lemongrass, kaffir lime leaves, and the vibrant red curry paste creates an exotic balance of spice and fragrance. This dairy-free chicken curry is an ideal choice for those who love bold flavors and a little heat in their meals.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons red curry paste
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce (or tamari for a gluten-free option)
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• Fresh basil leaves, for garnish
• Lime wedges (for serving)
• Cooked rice (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add the garlic, ginger, and red curry paste, stirring for 1-2 minutes to toast the spices and release their flavors.
3. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
4. Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer and cook for 10-15 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
5. Add the red bell pepper and zucchini slices, and cook for an additional 5-7 minutes until the vegetables are tender.
6. Garnish with fresh basil leaves and serve with lime wedges and cooked rice.

This Thai Red Curry Chicken is a wonderfully fragrant, bold, and creamy dish with just the right amount of spice. The rich coconut milk and the aromatic curry paste give it a deeply satisfying texture, while the vegetables add a nice crunch and balance to the heat. The addition of lime and basil provides a refreshing contrast, making this curry a well-rounded, flavorful meal. Perfect for a weeknight dinner or impressing guests, this dairy-free Thai red curry will certainly become a favorite.

Spicy Chicken and Cauliflower Curry

The Spicy Chicken and Cauliflower Curry is a vibrant and hearty dish, combining tender chicken and cauliflower in a flavorful spiced coconut milk sauce. This dairy-free curry packs a punch with its aromatic spices like cumin, coriander, and chili, while the cauliflower adds a wonderful texture and absorbs all the delicious flavors. It’s a great choice for anyone craving a rich, satisfying curry that’s both spicy and nutritious.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into pieces
• 1 small cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder (adjust for spice preference)
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 teaspoon salt (or to taste)
• Fresh cilantro, for garnish
• Cooked rice or naan (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, coriander, and chili powder, cooking for 1-2 minutes to bring out the full flavor of the spices.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Stir in the cauliflower florets, coconut milk, and chicken broth. Bring to a simmer, cover, and cook for 15-20 minutes, until the chicken is cooked through and the cauliflower is tender.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve with rice or naan for a complete meal.

The Spicy Chicken and Cauliflower Curry is a flavorful, hearty dish that balances spicy heat with rich, creamy coconut milk. The cauliflower adds a lovely texture while soaking up all the wonderful curry spices, and the tender chicken makes each bite satisfying. It’s an excellent option for a filling, dairy-free meal that doesn’t skimp on flavor. Whether paired with rice or naan, this curry is sure to warm your soul and delight your taste buds.

Mango Chicken Curry

Mango Chicken Curry combines the sweetness of ripe mango with the savory flavors of a traditional curry. The luscious coconut milk base enhances the rich mango taste while the spices add depth and warmth. This dairy-free curry is a unique, tropical dish that offers a perfect balance of sweet, savory, and spicy flavors, making it a fun and delicious twist on the typical chicken curry.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 ripe mango, peeled and diced
• 1/2 cup chicken broth
• 1 teaspoon salt (or to taste)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Cooked rice (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cinnamon, and turmeric, letting the spices toast for 1 minute.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Stir in the coconut milk, chicken broth, and diced mango. Bring to a simmer and cook for 10-15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve with rice and lime wedges for a refreshing finish.

Mango Chicken Curry is a delightful tropical twist on traditional curry, with the sweetness of mango balancing the heat of the spices. The coconut milk adds creaminess, and the lime garnish adds a bright, zesty contrast. This dairy-free dish is an exciting way to enjoy curry with a refreshing, fruity touch. Perfect for any occasion, it’s a guaranteed crowd-pleaser that combines bold and unique flavors in every bite.

Coconut-Lime Chicken Curry

Coconut-Lime Chicken Curry offers a delicate balance of creamy coconut milk and zesty lime, creating a bright and tropical flavor profile. The chicken is tender, marinated in a mix of spices, and simmered in a rich coconut sauce, making each bite a flavorful explosion. This dairy-free curry is perfect for those who enjoy citrusy flavors paired with the richness of coconut, providing a lighter yet satisfying meal.

Ingredients:

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• Juice of 2 limes
• Zest of 1 lime
• 1/2 cup chicken broth
• 1 teaspoon salt (or to taste)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Cooked rice (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes, until softened.
2. Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, and turmeric, cooking for another minute to release the flavors.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Pour in the coconut milk, chicken broth, and lime juice. Bring to a simmer and cook for 15-20 minutes, until the chicken is tender and the sauce has thickened.
6. Stir in the lime zest and season with salt to taste.
7. Garnish with fresh cilantro and serve with lime wedges and rice.

Coconut-Lime Chicken Curry brings a refreshing citrus kick while maintaining the richness of coconut milk. The combination of spices and the zest of lime adds complexity, making each bite a symphony of flavors. It’s a dairy-free dish that feels light yet indulgent, perfect for those looking to enjoy a flavorful curry without heavy cream. This recipe is great for both casual dinners and more festive occasions.

Indian Butter Chicken (Dairy-Free)

This dairy-free version of the classic Indian butter chicken swaps traditional dairy ingredients with coconut milk, creating a rich and creamy curry that still delivers the full depth of flavor. The chicken is marinated in a blend of yogurt (or dairy-free yogurt), spices, and lemon juice, ensuring tenderness. The coconut milk-based sauce is infused with a medley of spices, offering a deliciously satisfying meal that mimics the richness of traditional butter chicken.

Ingredients:

• 1 lb chicken breast or thighs, cut into pieces
• 1/2 cup dairy-free yogurt (such as coconut yogurt)
• 1 tablespoon lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 tablespoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1/2 cup tomato puree
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• Fresh cilantro, for garnish
• Cooked rice or naan (for serving)

Instructions:

1. In a bowl, combine the chicken pieces with the dairy-free yogurt, lemon juice, cumin, coriander, turmeric, paprika, cinnamon, and cardamom. Mix well, cover, and refrigerate for at least 30 minutes to marinate.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
3. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. Stir in the tomato puree and paste, and cook for 2-3 minutes, allowing the sauce to thicken.
5. Add the marinated chicken to the skillet and cook for 5-6 minutes until browned on all sides.
6. Pour in the coconut milk, and bring to a simmer. Cook for an additional 15-20 minutes, until the chicken is fully cooked and the sauce is creamy.
7. Season with salt to taste and garnish with fresh cilantro.
8. Serve with rice or naan for a complete meal.

This dairy-free Indian Butter Chicken is a rich, comforting dish with the same depth of flavor as its traditional counterpart. The combination of aromatic spices and coconut milk creates a velvety sauce that envelops the chicken, making every bite delectable. Served with rice or naan, this curry brings the comforting warmth of Indian cuisine to your table without the need for dairy. It’s perfect for anyone craving a flavorful, creamy curry that aligns with dietary preferences.

Chicken Tikka Masala (Dairy-Free)

Chicken Tikka Masala is a beloved Indian dish that features marinated chicken pieces in a spiced yogurt marinade, cooked to perfection, and then simmered in a rich, creamy sauce. This dairy-free version uses coconut milk instead of cream and dairy-free yogurt for the marinade. The result is a creamy, flavorful curry that’s both satisfying and aromatic, without compromising on taste.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1/2 cup dairy-free yogurt (such as coconut or almond yogurt)
• 2 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon garam masala
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1/2 cup tomato puree
• 1 tablespoon tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• Salt to taste
• Fresh cilantro, for garnish
• Cooked rice (for serving)

Instructions:

1. In a large bowl, mix the chicken pieces with the dairy-free yogurt, lemon juice, cumin, coriander, turmeric, paprika, and garam masala. Cover and refrigerate for at least 1 hour or overnight.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
3. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
4. Stir in the tomato puree, tomato paste, cinnamon, and cardamom, and cook for another 2-3 minutes.
5. Add the marinated chicken to the skillet, cooking for 5-6 minutes until browned on all sides.
6. Pour in the coconut milk and bring to a simmer. Cook for 15-20 minutes, until the chicken is fully cooked and the sauce is thickened.
7. Season with salt to taste and garnish with fresh cilantro.
8. Serve with rice.

This dairy-free Chicken Tikka Masala offers the full flavor and richness of the traditional dish without using any dairy. The coconut milk provides a creamy texture while complementing the fragrant spices and tender chicken. This is the perfect comfort food, and it pairs beautifully with a side of rice, making it a satisfying meal for any occasion. Whether you’re a fan of Indian cuisine or just looking to try something new, this recipe is a must-try!

Thai Red Curry Chicken (Dairy-Free)

Thai Red Curry Chicken is a bold and aromatic dish featuring tender chicken simmered in a flavorful coconut milk-based curry sauce. The red curry paste, combined with fresh vegetables and fragrant herbs, creates a dish that is both savory and slightly sweet. This dairy-free version uses coconut milk to achieve a creamy texture without the need for dairy, offering a rich and vibrant curry perfect for those who love Thai flavors.

Ingredients:

• 1 lb chicken breast, sliced thinly
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup baby spinach
• 1 tablespoon fish sauce
• 1 teaspoon lime juice
• 1 tablespoon brown sugar
• Salt to taste
• Fresh cilantro, for garnish
• Rice (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
4. Add the sliced chicken to the skillet and cook for 5-6 minutes until browned.
5. Pour in the coconut milk, chicken broth, fish sauce, lime juice, and brown sugar. Stir well to combine.
6. Add the sliced bell pepper and zucchini. Simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
7. Stir in the spinach and cook until wilted. Season with salt to taste.
8. Serve the curry over rice, garnished with fresh cilantro.

This Thai Red Curry Chicken is the perfect balance of bold and fragrant flavors. The red curry paste brings heat and depth, while the coconut milk ensures a creamy, dairy-free sauce. The combination of chicken and vegetables makes for a satisfying meal, and the coconut milk adds a richness that makes this dish feel indulgent. Serve it with rice to soak up the flavorful sauce, making it an easy weeknight dinner that feels special.

Sweet Potato and Chicken Curry (Dairy-Free)

Sweet Potato and Chicken Curry is a hearty and comforting dish that combines tender chicken, sweet potatoes, and a rich, flavorful curry sauce. The sweetness of the potatoes balances perfectly with the warming spices, and the coconut milk adds a creamy texture without any dairy. This curry is perfect for those who are looking for a nutritious and satisfying meal that’s both filling and flavorful.

Ingredients:

• 1 lb chicken breast or thighs, cut into pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 can (14 oz) coconut milk
• 2 large sweet potatoes, peeled and cubed
• 1 cup chicken broth
• 1 teaspoon ground turmeric
• Salt to taste
• Fresh cilantro, for garnish
• Rice or quinoa (for serving)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, cinnamon, and turmeric, cooking for another 1 minute to toast the spices.
4. Add the chicken pieces to the pot and cook for 5-6 minutes, until browned on all sides.
5. Add the sweet potato cubes, coconut milk, chicken broth, and salt. Stir well and bring to a boil.
6. Reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
7. Taste and adjust seasoning if necessary.
8. Serve over rice or quinoa and garnish with fresh cilantro.

Sweet Potato and Chicken Curry is a wholesome, nourishing dish that combines the earthiness of sweet potatoes with the warmth of curry spices. The creamy coconut milk ensures that the sauce is smooth and velvety, while the sweetness of the potatoes creates a wonderful contrast with the savory chicken. This dish is comforting and filling, making it perfect for cooler weather or when you need a meal that’s both delicious and satisfying.

Moroccan Chicken Curry (Dairy-Free)

Moroccan Chicken Curry is a flavorful and aromatic dish that combines the warmth of traditional Moroccan spices with tender chicken and a rich, coconut-based curry sauce. The unique combination of cinnamon, cumin, and turmeric pairs wonderfully with the sweetness of dried apricots, creating a savory-sweet flavor profile. This dairy-free version is just as rich and satisfying as its dairy-filled counterparts, thanks to the coconut milk, and it’s perfect for anyone craving a unique, exotic curry.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1/4 cup dried apricots, chopped
• 1 tablespoon honey
• Salt to taste
• Fresh cilantro, for garnish
• Couscous or rice (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
2. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the cinnamon, cumin, turmeric, paprika, and coriander, cooking for another minute to release the spices’ aromas.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Pour in the coconut milk, chicken broth, apricots, and honey. Stir well to combine.
6. Bring the curry to a simmer and cook for 15-20 minutes, until the chicken is fully cooked and the sauce has thickened.
7. Season with salt to taste.
8. Serve over couscous or rice and garnish with fresh cilantro.

Moroccan Chicken Curry is an aromatic and complex dish with a rich sauce that blends sweet and savory elements. The dried apricots add a subtle sweetness that balances the earthy spices, while the coconut milk creates a smooth, creamy base. This dish is full of flavor and texture, making it an exciting addition to your dairy-free curry repertoire. It’s perfect for those looking to explore new flavors in a hearty and comforting way.

Coconut Lime Chicken Curry (Dairy-Free)

Coconut Lime Chicken Curry brings together the zesty flavor of lime and the creamy richness of coconut milk, making it a refreshing and vibrant curry. The combination of fresh herbs and lime juice gives the curry a light, bright taste, while the chicken remains tender and juicy. This dairy-free curry is perfect for a light dinner or lunch, offering a unique twist on traditional curry flavors with a tropical flair.

Ingredients:

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• Juice and zest of 2 limes
• 1/2 cup chicken broth
• 1 teaspoon fish sauce
• 1 tablespoon brown sugar
• 1 cup snap peas, halved
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice (for serving)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
2. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the red curry paste, cooking for 1 minute to toast the spices.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Pour in the coconut milk, lime juice, lime zest, chicken broth, fish sauce, and brown sugar. Stir well to combine.
6. Bring to a simmer and cook for 10-15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
7. Add the snap peas and cook for an additional 3-4 minutes, until tender-crisp.
8. Season with salt and pepper to taste.
9. Serve over rice, garnished with fresh cilantro.

Coconut Lime Chicken Curry is a perfect balance of bright and creamy flavors. The tangy lime adds a refreshing twist, while the coconut milk provides a silky texture that makes the sauce rich and indulgent. This dairy-free dish is both light and satisfying, offering a tropical escape with every bite. Paired with rice, it makes for a flavorful, easy-to-make weeknight dinner.

Chicken Tikka Masala (Dairy-Free)

Chicken Tikka Masala is a popular Indian dish made of marinated chicken in a spiced, creamy tomato-based sauce. This dairy-free version uses coconut milk to achieve a rich and smooth texture, ensuring that the dish remains creamy without the need for yogurt or cream. Packed with fragrant spices like cumin, coriander, and garam masala, this curry offers a hearty and flavorful meal perfect for anyone craving Indian flavors without the dairy.

Ingredients:

• 1 lb chicken breast or thighs, cut into cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 can (14 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon honey
• Salt to taste
• Fresh cilantro, for garnish
• Rice or naan (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the garam masala, cumin, coriander, and turmeric, cooking for 1 minute to allow the spices to bloom.
4. Add the chicken pieces to the skillet and cook for 5-6 minutes, until browned on all sides.
5. Pour in the coconut milk, crushed tomatoes, chicken broth, tomato paste, and honey. Stir well to combine.
6. Bring to a simmer and cook for 20-25 minutes, until the chicken is cooked through and the sauce thickens.
7. Season with salt to taste.
8. Serve over rice or with naan, garnished with fresh cilantro.

Chicken Tikka Masala is a rich, spiced dish that’s perfect for those looking to explore bold flavors without the dairy. The coconut milk provides a creamy texture while still keeping the dish light, and the combination of spices creates a mouthwatering curry. This dairy-free version stays true to the essence of traditional tikka masala, making it a satisfying and flavorful meal that can be enjoyed by anyone.

Spicy Mango Chicken Curry (Dairy-Free)

Spicy Mango Chicken Curry is an exotic and flavorful dish that blends the sweetness of ripe mangoes with the heat of chili and the richness of coconut milk. The result is a harmonious curry that’s both spicy and slightly sweet, with a tangy twist. This dairy-free curry is packed with bright flavors, making it a refreshing and satisfying meal perfect for a variety of occasions.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 ripe mango, peeled and diced
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1-2 fresh red chilies, sliced (optional)
• Salt to taste
• Fresh cilantro, for garnish
• Rice or quinoa (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
2. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the red curry paste and cook for 1 minute to allow the spices to release their flavors.
4. Add the chicken pieces and cook for 5-6 minutes, until browned on all sides.
5. Add the diced mango, coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
6. Bring to a simmer and cook for 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
7. If you like extra heat, stir in the fresh red chilies.
8. Season with salt to taste.
9. Serve over rice or quinoa and garnish with fresh cilantro.

Spicy Mango Chicken Curry offers a delicious contrast between sweet mango and spicy heat, creating a perfect harmony of flavors. The coconut milk adds creaminess, while the red curry paste and fish sauce provide depth and complexity. This dairy-free curry is a unique twist on traditional chicken curry, perfect for those looking for a bit of excitement in their meal. Paired with rice or quinoa, it makes for a truly satisfying dish.

Note: More recipes are coming soon!