Chicken Curry with Goat's Milk recipe

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Ingredients

1 sweet potato, cubed
3 tablespoons canola oil, divided
1 large onion, chopped, divided
4 large skinless, boneless chicken breasts, cut into 1-inch pieces
4 cloves garlic, minced
2 cups goat's milk
2 large apples, cubed
1 cup goat's milk yogurt
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt and ground black pepper to taste
¼ cup chicken stock

Nutrition Info

589.4 calories
carbohydrate: 43.3 g
cholesterol: 138.5 mg
fat: 22.8 g
fiber: 6 g
protein: 52.9 g
saturatedFat: 6.7 g
servingSize: -
sodium: 310.7 mg
sugar: 24 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place sweet potato cubes on a large microwave-safe plate. Cook in the microwave until softened, about 10 minutes.

  2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add half of the chopped onion, cook and stir until tender, 3 to 5 minutes. Add chicken, cook and stir until lightly browned, about 5 minutes. Transfer to a bowl.

  3. Heat remaining 1 tablespoon oil in the saucepan. Cook and stir remaining onion with garlic until tender, 3 to 5 minutes. Add sweet potato, goat's milk, apples, yogurt, ginger, curry powder, cumin, turmeric, salt, and pepper, bring to a simmer. Return chicken to the saucepan. Simmer until flavors combine, about 10 minutes.

  4. Stir chicken stock into the saucepan. Cook until heated through, about 1 minute.

Recipe Yield

4 servings

Recipe Note

I have dairy allergies but I love curry. I created this recipe based on another curry recipe and it turned out amazing. Tasty and delicious curry. Not too spicy, but spicy enough to taste like a true curry. An easy dish that you can cook in only about half an hour. And best of all - no cow's milk! Serve with quinoa or rice.

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