Chicken Curry
  • Chicken tenders
  • Olive oil
  • Butter alternative
  • 2 tablespoon Pataks Curry Paste
  • ¾ cup vermouth
  • 1 tablespoon curry powder
  • 1 small jar major gray chutney (this makes it a little spicy)
  • 2 tablespoon dairy-free sour cream alternative (from Galaxy Foods or Tofutti)
  1. Sautee chicken, mix in paste. Remove chicken; deglaze with vermouth or chicken broth, simmer 10 minutes. Add chicken, 1 T curry powder, chutney and simmer. Off heat and stir in 2 T sour cream.
  2. Optional add-ons: garlic, potatoes, coconut milk, green beans, salt and pepper, cilantro.
*My tweak: Trader Joe’s has this frozen bag of organic green vegetables called Greens with Envy (edamame, spinach, asparagus tips, peas, green beans, broccoli) that I defrost with lukewarm water in a strainer, then add to the curry in the last few minutes just enough to warm them. I love all the green in there, it adds such a nice color and freshness. Or green beans on the side is great, especially if your kids need them ’separated.’ No worries if you don’t have Trader Joe’s (whimper, sniff): last I checked, most grocers carry greens!
Recipe by Go Dairy Free at