Go Back
Dairy-Free Egg-Free Gluten-Free Chicken Curry

Dairy-Free Egg-Free Gluten-Free Chicken Curry

A mild, creamy chicken curry made with dairy-free ingredients and simple cupboard spices. Warming, comforting, and easy to make, this family-friendly curry is perfect for an easy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 Portions
Course: dinner
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tbsp grated ginger
  • 500 g chicken breast diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1 x 400ml tin coconut milk
  • 1 x 400g tin chopped tomatoes
  • 150 g frozen peas
  • Salt and pepper to taste

Method
 

  1. Heat the oil in a large pan and gently soften the onion, garlic, and ginger.
  2. Add the diced chicken and cook for 5–7 minutes, stirring regularly, until sealed on all sides.
  3. Add the cumin, coriander, turmeric, paprika, and cinnamon, and stir well so the chicken and onions are evenly coated.
  4. Pour in the coconut milk and chopped tomatoes, then stir well.
  5. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
  6. Stir in the peas and cook for a further 5 minutes.
  7. Season to taste and serve warm.

Notes

  • Check your spices, coconut milk, and chopped tomatoes to make sure they are suitable for your dietary needs.
  • Serve with rice if needed.
  • Leftovers can be cooled, chilled, and reheated thoroughly.
Disclaimer 
Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.