Lactose Free Indian Curry Recipes

DAIRY-FREE CHICKEN CURRY

Steps:

• Bring a large pot of water to a boil. Add cauliflower and onions. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• Heat coconut oil in a large skillet over medium heat. Add chicken, cumin, turmeric, and 1 tablespoon curry powder; stir and reduce heat.
• Meanwhile, drain cauliflower and onions and transfer to a blender. Add coconut milk, garlic bouillon, and chicken bouillon. Puree, adding small amounts of water if necessary, to desired thickness.
• Pour puree into skillet with chicken. Add minced garlic and black pepper and bring to a simmer. Cook and stir until chicken is no longer pink inside, 5 to 10 minutes more.
• Season with additional curry and cumin if desired.

EASY DAIRY FREE CHICKEN COCONUT CURRY.

Steps:

• Place the olive oil and diced onion in a large skillet over medium heat. Cook until the onion starts to brown, about 10-15 minutes. (You want it to brown, it adds a lot of flavor to the sauce).
• Once the onion has started to brown, add the chicken and the spices. Cook over medium heat.
• When the chicken is mostly cooked through, add the canned coconut milk. Stir well. Continue to simmer until the chicken is done and the sauce is fragrant, about 15 minutes.
• Add the 1/2 cup of non-dairy milk and stir. Put the corn starch and the tablespoon of non-dairy milk in a small container and shake to remove lumps. Drizzle this mixture into the pan and stir.
• Continue to simmer for a few minutes until the sauce thickens.
• Serve over Jasmine or Basmati rice. Top with green onions or red pepper flakes if desired.

LACTOSE FREE INDIAN CHICKEN CURRY WITH BASMATI RICE

Steps:

• Wash and dry the chicken breasts, then chop them up and marinate them in a baggie with lemon juice and a good amount of salt and pepper. Set aside in the refrigerator as you move on to the next steps.
• Puree the onion, garlic, ginger, and chilies in a food processor until smooth/pasty.
• In a pan with high sides, heat your oil with the cinnamon stick, bay leaves, and cloves, just for a few minutes on medium high until it begins to give off the aroma of the spices.
• Mix in the turmeric, mustard powder, cumin, curry powder, and puréed mixture. Reduce heat and cook a few more minutes, just until some of the liquid has evaporated.
• Add in the tomato, return the heat to medium high, and continue to cook about 7 minutes or until the tomatoes begin to break down.
• Stir in the garam masala and chicken until everything is coated, then reduce heat to medium low, cover, and cook for about 15 minutes.
• Uncover, reduce heat to low, and continue cooking another 20-25 minutes, stirring occasionally, until the chicken is cooked through and the liquid is reduced to your liking.
• While the curry mixture is cooking, prepare the rice.
• Stir in the ghee and remove from the heat. Let sit for about 15 minutes (I usually do this while the rice is almost finished and ready to set, too.).
• Serve over basmati rice and garnish with coriander/cilantro leaves

DAIRY FREE CHICKEN CURRY

Steps:

• 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.

CREAMY COCONUT CHICKEN CURRY

Steps:

• Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
• Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
• Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.

DAIRY-FREE CHUTNEY CHICKEN CURRY

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté until seared, about 3 minutes.
• Stir in the curry powder, garlic or ginger, salt, and pepper. Sauté for 1 to 2 minutes.
• Stir in the chutney and coconut milk, and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, for about 5 minutes, or until the chicken is cooked through and the flavors have come together.

LACTOSE FREE INDIAN CURRY

Steps:

• Heat olive oil, in a skillet, on medium high heat. Once hot, brown the drumstick meat in it, until it's properly cooked, about 5 minutes.
• In a small bowl mix the plain soy yogurt with the seasonings, then slowly add it to the skillet, making sure the chicken is properly coated in it, as it is cooking. Stir occasionally for 3 minutes.
• In another small bowl, mix water and cornstarch, until there it is smooth and there are no lumps. Add this to the chicken mixture, stirring occasionally for about 5 minutes or until sauce thickens.
• Serve warm and over basmati rice.