Dairy-Free Chutney Chicken Curry Recipe (Fast & Easy)

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 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.

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

5 mins

Total time

5 mins

This recipe is a little sweet, a little spicy, and full of flavor. Serve it over rice or cauliflower rice with your favorite vegetables.

Author: adapted from Taste of Home

Recipe type: Entree

Cuisine: Indian

Serves: 4 servings

Ingredients

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

Instructions

Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté until seared, about 3 minutes.
Stir in the curry powder, garlic or ginger, salt, and pepper. Sauté for 1 to 2 minutes.
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.

Notes

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.