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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
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
426
kcal
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
Calories:
426
kcal
|
Carbohydrates:
14
g
|
Protein:
24
g
|
Fat:
31
g
|
Saturated Fat:
25
g
|
Cholesterol:
57
mg
|
Sodium:
285
mg
|
Potassium:
946
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
3560
IU
|
Vitamin C:
17.7
mg
|
Calcium:
70
mg
|
Iron:
4.1
mg