Lactose-free curry chicken is a dish with oriental flavors, made with curry and coconut milk that makes the dish creamy and the chicken breast very tender. Curry chicken is excellent paired with pilaf rice or delicious naan bread. Additionally, with certified ingredients, it can also be naturally gluten-free.
Curry chicken is a simple recipe yet rich in aroma, inspired by Indian cuisine and now much loved in Western tradition.
The Indian-origin curry or masala is a mixture of spices ground in a mortar that can be spicy or not. There are countless varieties of curry besides the Indian one, such as the Thai curry which can be green, very spicy red, or yellow with coconut cream, or the massaman also with coconut cream.
Classic curry is based on turmeric, coriander, black pepper, cumin, cloves, cinnamon, nutmeg, cardamom, fenugreek, and chili.
In Thai curries, there is the addition of ginger, galangal, lemongrass, tamarind, bitter orange, red or green chilies depending on the different versions.
Curry was brought to Europe during the colonial period by the British.
This version is easy and quick, suitable even for those approaching the use of spices for the first time. The secret to success lies in the balance between the curry and the creamy component, which can be customized according to taste or dietary needs. Using coconut milk makes it perfect also for the lactose intolerant, and with certified ingredients, you can also make it gluten-free.
If you don’t want to miss all the new recipes, follow me on my FB page, on my IG profile and on my YouTube channel.
Check out other chicken recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.76 lbs chicken breast
- 1 cup coconut milk (canned, gluten-free)
- 1 scallion
- 4 tbsps coconut oil
- 1.76 oz cornstarch (gluten-free)
- 2 tsps curry
- 1 tbsp soy sauce (gluten-free)
- to taste salt
- 1 bunch cilantro (or parsley)
Tools
- 1 Pan
- 1 Knife
- 1 Cutting Board
- 1 Container
Steps
Cut the chicken breast into 3/4-inch cubes.
Coat them in cornstarch and set aside.
In a pan or wok, add the coconut oil.
Heat over medium flame and after 1 minute add the chicken breast.
Cook, stirring often, for about 5 minutes.
Meanwhile, chop the scallion.
Add it to the chicken with the curry.
Mix well and let it flavor for 5 minutes.
Add the coconut milk and soy sauce.
Lower the flame to minimum and cook for 10 minutes.
Adjust the salt and if necessary add a few tablespoons of water or hot broth to prevent the sauce from drying out too much.
Serve the curry chicken hot with rice.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully to ensure they do not contain gluten contamination.
Advice
You can substitute yellow curry with green or red curry.
Coconut oil can be replaced with butter in the same quantities, preferably clarified butter or ghee.
Cut the chicken into uniform pieces for even cooking.
Use a large pan to prevent the meat from releasing too much water.
Add the curry when hot to enhance its aroma.
If the sauce dries out too much, add some hot broth.
Enhance with zucchini, bell peppers, or peas.
Curry chicken can be stored in the refrigerator for 2 days, in an airtight container. It can also be frozen for up to 1 month.
Curry chicken can be stored in the refrigerator for 2 days, in an airtight container. It can also be frozen for up to 1 month.
FAQ (Questions and Answers)
What type of curry to use for the chicken?
Sweet curry is ideal for a balanced taste, while spicy curry is perfect for those who love intense flavors.
What to serve with curry chicken?
Basmati rice, jasmine rice, naan bread, or steamed vegetables are the best pairings.
