Dairy-Free Potato and Chicken Curry
Experience the rich and creamy flavors of this Dairy-Free Potato and Chicken Curry, a comforting dish that's perfect for weeknight dinners or special occasions. Made with tender chicken breast and hearty potatoes, this curry is simmered in a luscious blend of coconut milk and vegetable broth, enhanced by bold spices like curry powder, cumin, turmeric, and a hint of red chili flakes for subtle heat. With the aromatic combo of garlic, ginger, and onion sautéed in coconut oil, this dairy-free recipe delivers authentic flavors in every bite. Quick to prep and ready in under an hour, it’s a wholesome meal that pairs beautifully with steamed rice or warm flatbread. Perfect for those seeking a gluten-free and dairy-free dinner option, this satisfying curry is given a pop of freshness with cilantro garnish.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 300 grams Potatoes
- 2 tablespoons Coconut oil
- 1 large, chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, minced Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes
- 400 milliliters Coconut milk
- 250 milliliters Vegetable broth
- 2 tablespoons, chopped Cilantro
Instructions
Begin by preparing the ingredients: chop the chicken breast into bite-sized pieces, peel and cube the potatoes.
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger to the pot and cook for an additional 2 minutes, stirring frequently.
Stir in the curry powder, cumin, turmeric, salt, black pepper, and red chili flakes. Cook the spices for 1 minute to release their aromas.
Add the chicken pieces to the pot and sauté until they are lightly browned on the outside, about 5 minutes.
Add the cubed potatoes to the pot and stir well to coat them with the spices.
Pour in the coconut milk and vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
Cover the pot and let the curry cook for about 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.
Taste the curry and adjust the seasoning if needed. If the curry is too thick, you can add a bit more vegetable broth.
Garnish the curry with chopped cilantro before serving.
Serve the curry hot with steamed rice or your choice of flatbread.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8782 mg | 382% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 45.0 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4397 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
