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.
This Dairy-Free Chutney Chicken Curry is Fast, Easy & 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.
- 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
- 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.
More Easy Dairy-Free Dinners for Curry Fans
Coconut Curry Shrimp Rice Bowls
5-Ingredient Pumpkin Curry Soup
Health in a Hurry Curry Chicken Nuggets
