Dairy Free Chicken Curry Recipe

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  • Dairy-free
serves: 4
Skill: easy

Recipe taken from Dairy-Free Delicious by Katy Salter, published by Quadrille, £18.99


  • 2 lemongrass stalks, peeled and finely sliced
  • 3 garlic cloves, finely chopped
  • 1tbsp sunflower or vegetable oil
  • 2 round shallots, finely diced
  • 2tbsp curry powder
  • 1tsp ground turmeric
  • 450g skinless, boneless chicken thighs, diced
  • 400ml chicken stock
  • 250g pumpkin or butternut squash, deseeded and cut into 2cm cubes
  • 200g potatoes, peeled and cut into 2cm cubes
  • 250ml coconut milk
  • 3 tsp sugar
  • 30ml fish saucefresh coriander leaves, to garnish
  • 1 red chilli, sliced, to garnish (optional)
  • lime wedges, to serve


  • Blitz the lemongrass and garlic in a small food processor to form a thick paste.

  • Heat a large, heavy-bottomed saucepan over a medium heat. Add the oil, then fry the shallots for about 4 minutes, until softened. Add the lemongrass and garlic paste and fry for 2 minutes, until fragrant. Stir the curry powder and turmeric into the mixture and fry for just 30 seconds, then add the diced chicken. Fry for a couple of minutes until the chicken is coated in the spices and starting to brown, then pour in the stock.

  • Bring the stock to the boil, then add the diced pumpkin or squash and the potatoes. Reduce the heat slightly, season, cover and simmer for 10 minutes.

  • Add the coconut milk, sugar and fish sauce. Simmer, uncovered, over a medium-high heat for another 5 minutes. Check the chicken is cooked through and check the seasoning.

  • Garnish with the coriander leaves, and slices of red chilli if desired, and serve with lime wedges.

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(55 ratings)
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