Are you looking for delicious and healthy chicken recipes that are also dairy-free? You've come to the right place! Dairy-free cooking doesn't mean sacrificing flavor; in fact, it opens up a world of exciting new taste combinations. These recipes are perfect for busy weeknights, offering quick dinner ideas that are both satisfying and nutritious. Whether you're avoiding dairy for dietary reasons or simply exploring new culinary avenues, these healthy meals will become your go-to favorites. Let's get cooking!
Creamy Dairy-Free Coconut Curry Chicken
This recipe is a testament to how delicious and easy dairy-free cooking can be. The creamy coconut milk base provides richness without any dairy, making it a perfect example of healthy meals done right.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (14.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 tbsp red curry paste (adjust to your spice preference)
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or cauliflower rice, for serving
Instructions:
- Heat coconut oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
- Add bell peppers and cook for 3-4 minutes until slightly softened.
- Stir in red curry paste, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Pour in coconut milk and chicken broth. Bring to a simmer, then return the chicken to the skillet.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve over rice or cauliflower rice.
Cooking Tips:
- For a richer flavor, use full-fat coconut milk.
- Adjust the amount of red curry paste to control the level of spiciness.
- If the sauce is too thin, simmer uncovered for a few more minutes to reduce the liquid.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Add other vegetables like broccoli, carrots, or peas.
- Use chicken thighs instead of breasts for a richer, more flavorful dish.
- Add a squeeze of lime juice at the end for extra brightness.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 20-25g
This dairy-free coconut curry chicken is a fantastic example of delicious and healthy homemade cooking. It's a quick and easy recipe perfect for busy weeknights, but impressive enough for a dinner party. Enjoy!