Dairy-Free Chutney Chicken Curry
Prep time
Total time
This recipe is a little sweet, a little spicy, and full of flavor. Serve it over rice or cauliflower rice with your favorite vegetables.
Recipe type: Entree
Cuisine: Indian
Serves: 4 servings
  • 1 tablespoon oil
  • 1 pound boneless skinless chicken breasts or tenders, cut into 1-inch pieces
  • 1 tablespoon curry powder
  • 2 garlic cloves, minced or 1 teaspoon minced fresh ginger
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup Major Grey's chutney or mango chutney
  • ½ cup canned coconut milk
  1. Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté until seared, about 3 minutes.
  2. Stir in the curry powder, garlic or ginger, salt, and pepper. Sauté for 1 to 2 minutes.
  3. Stir in the chutney and coconut milk, and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, for about 5 minutes, or until the chicken is cooked through and the flavors have come together.
Cauliflower Rice: Place some cauliflower florets in your blender and pulse until minced. Heat a little oil in a skillet over medium heat, add the minced cauliflower and saute until tender, 3 to 5 minutes. I like to mix 50/50 white rice with cauliflower rice.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chutney-chicken-curry