Dairy-Free Chicken Curry recipe

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Ingredients

1 head cauliflower, broken into florets
1 onion, chopped
1 tablespoon coconut oil
2 pounds boneless chicken thighs, cubed
1 ½ tablespoons cumin, or to taste
1 ½ tablespoons turmeric
3 tablespoons curry powder, or to taste, divided
1 (5.6 ounce) can coconut milk
1 teaspoon garlic bouillon base (such as Better Than Bouillon®)
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
¼ cup water, or as needed
1 teaspoon minced garlic
1 teaspoon ground black pepper

Nutrition Info

223.4 calories
carbohydrate: 9.6 g
cholesterol: 70.1 mg
fat: 11.3 g
fiber: 3.6 g
protein: 21.6 g
saturatedFat: 4.5 g
servingSize: -
sodium: 139 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Heat coconut oil in a large skillet over medium heat. Add chicken, cumin, turmeric, and 1 tablespoon curry powder, stir and reduce heat.

  3. 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.

  4. 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.

  5. Season with additional curry and cumin if desired.

Recipe Yield

8 servings

Recipe Note

Create a creamy, dairy-free curry with blended cauliflower, two kinds of bouillon, and coconut milk.

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