Dairy Free Chicken Curry

A creamy dairy free chicken curry that's easy to make and mild enough for the whole family to enjoy!

Course Curry, Main Course

Cuisine British, Indian

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 426kcal

Author Corina Blum

Ingredients

15 g 1 tablespoon coconut oil
1 onion sliced
1 garlic clove crushed
2 teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon ground cumin
⅔ teaspoon ground cinnamon
2 bay leaves
3 tablespoon desiccated coconut
3 chicken breasts cut into chunks
420 ml chicken stock
250 ml coconut cream
150 g spinach leaves

Instructions

Put the coconut oil in a saucepan and heat gently till it becomes liquid. Add the onion and cook gently for about 10 minutes.
Stir in the garlic followed by the spices and bay leaves. Stir as it cooks for about a minute.
Add the desiccated coconut and continue to stir for a minute so it gets coated in the spices.
Add the chicken then the stock and coconut cream. Bring to the boil then lower the heat and simmer gently for 20 minutes.
Stir in the spinach at the end.
Serve with rice or bread.

Notes

Why not add butterbeans, chickpeas or butternut squash for a vegan alternative?

Nutritional information is approximate and a guideline only.

Nutrition

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