We’ve been on a bit of a dairy free/gluten free trial diet at our house to see if it will help with some digestive issues my husband is having. As you know this is not new territory for us as our daughter Cali is also dairy free/gluten free but we usually only cook that way when she is home for a visit. For the last few weeks it has been a daily thing at our house and may become permanent if it makes the difference we are hoping for.
I look at this type of eating and cooking as a challenge. It is important to me to be able to serve my family food that is good for them but that also tastes good and I don’t want them feeling like they are missing out because of their diet restrictions. I get a lot of satisfaction from finding a yummy recipe that I can adapt to fit their eating restrictions. The best part of today’s recipe was I didn’t have to adapt a thing – it was naturally dairy free and gluten free!
When it comes to cooking dairy free I found that I really like cooking with coconut milk. It is a great substitute for cream or milk in your recipes and the coconut flavor is not over powering.
Today’s recipe for Curried Coconut Chicken is one I found over at Taste and Tell and slightly adapted. There are lots of things I love about this recipe. One is that it is easy! It comes together quickly (less than 20 minutes) and then cooks for about an hour total. Second, it’s delicious. It has wonderful flavor thanks to the curry powder, coconut milk, garlic and tomatoes. It smells heavenly while it cooks and beware your house will smell like curry for a while afterwards too but that’s o.k. with me because I love the smell of curry.
I used boneless skinless chicken thighs but you could also make this with chicken breasts. Cut the chicken up into 1/2 inch chunks and season it with salt and pepper.
The curry is added into some hot oil and cooked for a few minutes. Onions are then added in and cooked until they soften.
Then add in the chicken and stir to coat. Cook until the chicken is cooked through. Then add in the coconut milk, tomatoes, tomato sauce and sugar and let it simmer for about 30-45 minutes.
I served it over brown rice and it is also fun to have a side of Naan bread. My husband didn’t get to enjoy the Naan bread because it’s not gluten free but I did!
This is an easy dinner and one that is full of fun flavor.
For other yummy recipes try these:
- 1 1/2 lbs. bonless skinless chicken thighs cut into 1/2 inch chuncks
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 Tbsp olive oil
- 2 Tbsp curry powder
- 1/2 onion diced
- 2 tsp garlic minced
- 1 14 oz. can coconut milk
- 1 14.5 oz can diced tomatoes
- 1 8 oz. can tomato sauce
- 2 Tbsp sugar
- Serve over rice
Season chicken with salt and pepper.
Heat oil in pan and add in curry powder and cook for 2 minutes.
Add in onions and cook until they begin to soften.
Add in garlic, cook for 1 minute.
Add in chicken and stir to coat with curry mixture. Cook until chicken is cooked through.
Pour in coconut milk, tomatoes, sauce and sugar.
Simmer for 30-45 minutes
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