Dairy Free Creamy Chicken Curry (with Paleo Option)

Make this easy Creamy Chicken Curry for a weeknight dinner ready in 30 minutes! Our curry recipe is a family favorite and it's made in one pan, plus it's dairy free, gluten free, and has a paleo and keto option.

1 serving is about 1 cup of chicken curry

Gluten free, dairy free, paleo/keto option; Free of: soy, eggs, peanuts, corn

Course Main Dishes

Cuisine Indian

Keyword dairy free chicken curry, easy chicken curry, stovetop chicken curry

Prep Time 5

Cook Time 22

Total Time 27

Servings servings

Calories 190kcal

Author Sarah Jane Parker

Ingredients

1 Tablespoon oil
1 ½ cups chopped carrots, peeled
2 ½ cups chopped zucchini, unpeeled
2 cloves garlic, pressed or minced
½ teaspoon Creole spice (we use this in everything!)
½ teaspoon onion powder
⅛ teaspoon ground black pepper
1.5 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into cubes
2 teaspoons curry powder
½ teaspoon smoked salt (or regular salt)
¾ cup canned coconut milk
1 teaspoon sorghum OR brown rice flour to thicken, optional (skip if you want this to be paleo or keto)

Instructions

If you're serving this curry with rice, first start your rice cooking according to package directions. If you're cooking white rice, your rice should be done cooking by the time the curry is ready (about 20 minutes).
Heat the oil in a large skillet over medium heat (I usually cook this at just under medium heat on my gas stove).
Peel and slice the carrots and add them to the pan.
While the carrots have started to cook, chop the zucchini and add them to the pan after the carrots have been in the pan about 3 minutes (zucchini cooks faster than carrots so we add them a little after the carrots).
If your veggies stick a bit, add a splash of broth to the pan as needed instead of oil (this helps keep the fat content a bit lower).
Add the zucchini to the pan, along with the fresh garlic, creole spice, onion powder, and black pepper. Cook until vegetables begin to soften, about another 6 minutes.
While the vegetables are cooking, trim and cube the chicken.
After the vegetables begin to soften, add the chicken to the pan along with the curry powder and smoked salt.
Cook the chicken for about 8-9 minutes or until cooked through, stirring occasionally.
Once the chicken is cooked, add the canned coconut milk and cook until slightly reduced, about 3-5 minutes.
You can add a sprinkle of sorghum flour or brown rice flour to the pan and stir it in to thicken the sauce if you want, but this is optional and you can skip this if you like a less thick sauce or you want this to be paleo or keto.
Serve the Creamy Chicken Curry over rice or over cauliflower rice if you want this paleo or low carb.

Nutrition