Dairy-Free Chicken Chutney Curry Recipe (Quick and Easy)

Many years ago, our friend Janelle from Talk of Tomatoes shared with us a favorite “dinner default,” chicken curry with chutney. He uses a jar of chutney as a simple shortcut to a tasty Indian-style meal. We used her recipe, in combination with a favorite from Taste of Home, to make this delicious dairy-free chicken curry recipe with chutney.

Dairy-Free Chicken Chutney Curry Recipe - naturally gluten-free, nut-free, soy-free, and hypoallergenic.  Quick and easy weeknight meal with plant-based option.

Dairy-Free Chicken Chutney Curry is a quick, easy and tasty dish

One thing I really love about this recipe is how well it pairs well with most vegetables. Potatoes, tomatoes, broccoli, edamame (yes, technically a legume), asparagus, carrots, zucchini, etc. Janelle recommends checking out Trader Joe’s frozen veggies section for some great mixes that require no prep.

You can also make a plant-based meal out of it, if you like. Simply replace the chicken with tofu. Squeeze it to remove as much water as possible, then cut it into cubes and sauté as directed.

Janelle likes Major Gray’s Chutney in this recipe – it is a type of mango chutney that is made by a few brands. You can use a Mango chutney, if you prefer. Patak’s sells a mango chutney trio if you want to experiment! And be sure to use canned whole coconut milk (shaken; you can use anything, not just the cream). Do not replace the drink with drinking milk, it is too liquid.

Special dietary notes: chicken curry with chutney

By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free.

Dairy Free Chutney Chicken Curry

Author:

Type of recipe: Entrance

Food: Indian

  • 1 tablespoon oil
  • 1 pound boneless, skinless chicken breasts or tenderloins, cut into 1-inch pieces
  • 1 tbsp curry powder
  • 2 minced garlic cloves or 1 teaspoon minced fresh ginger
  • ¼ tsp salt
  • ¼ teaspoon pepper
  • ½ cup Major Gray’s Chutney or mango chutney
  • ½ cup canned coconut milk
  1. Heat the oil in a large skillet over medium-high heat. Add chicken and sauté until seared, about 3 minutes.
  2. Stir in curry powder, garlic or ginger, salt and pepper. Saute 1 to 2 minutes.
  3. Stir in the chutney and coconut milk and bring the mixture to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for about 5 minutes, or until chicken is cooked through and flavors have blended.

Cauliflower rice: Place a few cauliflower florets in your blender and blend until finely chopped. Heat a little oil in a skillet over medium heat, add the chopped cauliflower and sauté until tender, 3-5 minutes. I like to mix 50/50 white rice with cauliflower rice.

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