Chutney Chicken Curry is a Fast, Easy, and Flavorful Default Dinner


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

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

Dairy-Free Chutney Chicken Curry is a Fast, Easy, and Flavorful

One thing I truly like about this recipe is how well it goes with most vegetables. Potatoes, tomatoes, broccoli, edamame (yes, technically a legume), asparagus, carrots, zucchini, you name it. Janelle recommends hitting up Trader Joe’s frozen veggie section for some great blends that require zero preparation.

You can also make this into a plant-based meal, if desired. Simply substitute tofu for the chicken. Press it to remove as much water as possible, then cut into cubes and sauté as directed.

Janelle loves Major Grey’s chutney in this recipe – it’s a type of mango chutney that’s made by a few brands. You can use a regular mango chutney, if preferred. Patak’s sells a mango chutney trio if you want to experiment! And be sure to use full-fat canned coconut milk (shaken; you can use it all, not just the cream). Do not substitute drinkable milk beverage, it’s too watery.

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

Special Diet Notes: Chutney Chicken Curry

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

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.

More Easy Dairy-Free Dinners for Curry Fans

Coconut Curry Shrimp Rice Bowls

Coconut Curry Shrimp Rice Bowl Recipe - dairy-free, gluten-free, soy-free - from Always Eat After 7pm - a diet and health book by Joel Marion

5-Ingredient Pumpkin Curry Soup

5-Ingredient Pumpkin Curry Soup

Health in a Hurry Curry Chicken Nuggets

Health in a Hurry Curry Chicken Nuggets - versatile recipe that's dairy-free, gluten-free, and oh-so-easy! 30-minute weeknight meal.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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