Easy Gluten-Free Chicken Curry (Dairy-Free)
Mildly spicy, this delicious gluten-free chicken curry is perfect with fluffy white rice when you’re craving Asian food! Totally dairy-free too!
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Delicious Chicken Curry and Rice
If there’s anything that can transport me back to my hometown in Asia, it’s curry.
The flavors of the blend of onions, garlic and ginger, together with the spices used bring me right back to Singapore.
I mean, hot spicy curry served on top of a bed of fluffy white rice is just the comfort food I need when I’m missing home.
Today, we’ll be making an easy chicken curry that I know Asian food lovers will enjoy!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for making this simple gluten-free chicken curry are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Making this curry is just a matter of sautéing the chicken cubes and veggies with the spices before adding the broth, tomato paste and coconut milk, then simmering the curry until thick and creamy.
- Gluten-Free & Dairy-Free: The best part is that this curry chicken recipe is totally gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free chicken curry recipe.
(For exact measurements please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Olive Oil: I used extra virgin olive oil, but you can also use a neutral-flavored vegetable oil instead (sunflower oil, canola oil, etc.)
- Chicken: I used boneless skinless chicken breasts, but you can also use boneless skinless chicken thighs if you prefer.
- Veggies: Fresh onions, fresh garlic and fresh ginger add depth of flavor to the curry.
- Spices: I used curry powder, ground coriander, ground black pepper, ground cumin and ground paprika for adding plenty of spice and flavor to this delicious curry. Feel free to add a bit of ground cayenne pepper or red pepper flakes too according to your spice level.
- Unsweetened Coconut Milk: I recommend using unsweetened full-fat coconut milk for a thicker curry. Alternatively, if you are not lactose-intolerant and if you prefer not to use coconut milk, you can use plain Greek yogurt instead.
- Broth: Feel free to use whichever low-sodium broth you have available (chicken broth, beef broth, vegetable broth, etc.).
- Tomato Paste: Tomato paste adds flavor and color to the curry, so make sure you add it in.
- Cornstarch: Cornstarch helps to thicken the curry a little. However, if you are allergic to corn, feel free to leave it out instead and just let the curry simmer a bit more until it has the consistency you enjoy.
How to Make Gluten-Free Chicken Curry (Step by Step):
1. Sauté Chicken Cubes
Sauté the chicken cubes in olive oil over medium heat in a large skillet for 7 minutes, stirring occasionally so the chicken is just cooked on all sides.
Set the chicken aside once cooked.
2. Cook Onions, Garlic and Spices
Sauté the diced onion and cook for 4 minutes, stirring until the onions are tender. Then add the minced garlic, salt and spices. Stir and cook for 3 minutes on low heat.
Add the chicken back to the skillet once the veggies are done.
3. Add Broth, Tomato Paste and Coconut Milk
Add the chicken broth, tomato paste, full-fat coconut milk, and cornstarch. Stir and cover, allowing it to simmer over low heat for 20 minutes.
If the coconut curry becomes too thick add a little more broth or coconut milk.
4. Serve and Enjoy!
Serve the coconut chicken curry with steamed white rice and fresh cilantro.
Dish by Dish Tips/Tricks:
- Swap Out Chicken for Other Protein: If you prefer to use another type of animal protein, go ahead and substitute the chicken with fish, pork, lamb or beef.
- Storing: To store, place the gluten-free curry chicken in an airtight container and store in the refrigerator for up to 3 days. Reheat the curry in the microwave or in a skillet on the stovetop before serving.
- Eat This Curry With: You can either enjoy this gluten-free curry chicken over a bed of cooked rice (brown rice, white rice, basmati rice or jasmine rice), cauliflower rice, or this tasty gluten free naan bread!
Gluten-Free Asian Dishes to Make:
Other Gluten-Free Chicken Recipes You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Chicken Curry (Dairy-Free)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Mildly spicy, this delicious gluten-free chicken curry is perfect with fluffy white rice when you’re craving Asian food! Totally dairy-free too!
Ingredients
- 12 oz. boneless skinless chicken breasts, cubed
- 1 onion, diced
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1/3 cup full-fat coconut milk
- 1 cup low-sodium broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1/3 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1 tablespoon tomato paste
- 1 teaspoon cornstarch
Instructions
- Sauté Chicken Cubes: Sauté the chicken cubes in olive oil over medium heat in a large skillet for 7 minutes, stirring occasionally so the chicken is just cooked on all sides. Set the chicken aside on a plate once cooked.
- Cook Onions, Garlic and Spices: Sauté the diced onions and cook for 4 minutes, stirring until the onions are tender. Then add the minced garlic, salt and spices. Stir and cook for 3 minutes on low heat. Add the chicken back to the skillet.
- Add Broth, Tomato Paste and Coconut Milk: Add the broth, tomato paste, full-fat coconut milk, and cornstarch. Stir and cover, allowing it to simmer over low heat for 20 minutes. If the curry becomes too thick add a little more broth or coconut milk.
- Serve and Enjoy: Serve the coconut curry with steamed white rice and cilantro.
Notes
Olive Oil: I used extra virgin olive oil, but you can also use a neutral-flavored vegetable oil instead (sunflower oil, canola oil, etc.)
Chicken: I used skinless, boneless chicken breast, but you can also use chicken thighs if you prefer.
Veggies: Fresh onions, garlic and ginger add depth of flavor to the curry.
Spices: I used curry powder, ground coriander, ground black pepper, ground cumin and ground paprika for adding plenty of spice and flavor to this delicious curry. Feel free to add more or less spice according to how much heat you can take.
Coconut Milk: I recommend using full-fat coconut milk for a thicker curry. Alternatively, if you are not lactose-intolerant and if you prefer not to use coconut milk, you can use plain Greek yogurt instead.
Broth: Feel free to use whichever low-sodium broth you have available (chicken broth, beef broth, vegetable broth, etc.).
Tomato Paste: Tomato paste adds flavor and color to the curry, so make sure you add it in.
Cornstarch: Cornstarch helps to thicken the curry a little. However, if you are allergic to corn, feel free to leave it out instead and just let the curry simmer a bit more until it has the consistency you enjoy.
Storing: To store, place the gluten-free curry chicken in an airtight container and store in the refrigerator for up to 3 days. Reheat the curry in the microwave or in a skillet on the stovetop before serving.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
so easy to make and totally delicious
Hi Gillian! So happy to hear you enjoy this chicken curry, and thank you for letting me know!
Love this recipe. I’ve also used pork and lamb, just changing broth.
Easy and delicious!
Thank you!
Hi Claudia! So happy to hear that you enjoy this recipe 🙂 And great tip on swapping out the chicken with pork and lamb and changing the broth accordingly 😉
Absolutely Delicious 😋! I made this tonight with basmati rice and a side salad. Added some Joseph’s pita bread toasted with zaatar spice on it and what a delicious dinner! Just enough leftover for my lunch tomorrow🥰.
We don’t need to be gluten-free, but I will make a recipe if it sounds good,( with or without it).This one’s my keeper for chicken curry!
Hi Lisa! YAY! Makes me so happy to hear you and your family enjoyed the chicken curry, and that you have enough for lunch tomorrow (nothing beats having leftovers to warm up when you don’t have time to cook in the day!). Thanks for taking the time to let me know how it went, and hope to see you around the blog again sometime soon!
Indeed, this chicken curry can be whipped up in less than an hour as a delightful dish served with plain steamed rice for dinner.
It is interesting that you included tomato paste in your recipe to give flavor and color. I believe the tomato paste also give sweetness to the dish so the curry is less spicy.
We have also served this curry with roti prata instead of steamed rice – both variations work 🙂
Ooooh yes, definitely delicious with roti prata or garlic naan!