Dairy and Soy-free Curried Chicken

Prep Time: 20 minutes
Cooking Time: 25-30 minutes for the Curry (rice may take longer)
Makes 3 Servings

Main Ingredients:

2 boneless chicken breasts cut in cubes
3 tbsp olive oil
1 medium-sized onion
2 cloves of garlic
1 can of light coconut milk
2 field tomatoes
3 tbsp of chopped fresh ginger


3 tbsp of curry powder
½ tbsp of tumeric
½ tbsp of cumin
1 tsp of cinnamon
1 bay leaf
1 tsp of salt
½  tsp of ground black pepper
1 tsp of red pepper flakes (leave these out if you don’t like a lot of heat)


  1. Sauté Onions and Garlic in the pan with the olive oil over low to medium heat.
  2. Once slightly golden in color, add ginger, curry powder, tumeric, cumin, bay leaf, salt ,pepper and red pepper flakes (optional) slightly brown the spices for 2 minutes being sure not to let them burn.
  3. Add the diced tomatoes and mix for another 2-3 minutes.
  4. Then add the chicken and coconut milk to the spices and onions and garlic.
  5. Reduce heat to a simmer and let cook for 25-30 minutes (try not to boil it)
  6. Remove from heat. Spoon over rice or even pasta at your discretion. ENJOY.

** Remember to start the rice early! Especially if you are making brown rice 🙂