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Lactose-free chicken curry served with basmati rice and cilantro
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Lactose-Free Chicken Curry

Close-up of an easy lactose-free chicken curry recipe with tender chicken pieces, coconut milk sauce, tomatoes, garlic, ginger, and curry spices.
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Prep Time 4 minutes
Cook Time 20 minutes
Total Time 24 minutes
Servings: 4 people
Course: diner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb 680 g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup crushed tomatoes

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Cutting board
  • 1 Wooden spoon or spatula
  • 1 Measuring spoons

Method
 

  1. Season the Chicken
  2. Season the chicken pieces with salt, black pepper, paprika, and half of the curry powder.
  3. Brown the Chicken
  4. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  5. Add the chicken and cook for 4–5 minutes, turning occasionally, until lightly browned. Transfer the chicken to a plate.
  6. Sauté the Aromatics
  7. Add the diced onion to the same pan and cook for 3–4 minutes until softened.
  8. Add the garlic and fresh ginger. Cook for about 30 seconds until fragrant.
  9. Toast the Curry Spices
  10. Add the remaining curry powder, cumin, turmeric, and paprika.
  11. Stir continuously for about 30 seconds. Toasting the spices helps release their aroma and flavor.
  12. Make the Curry Sauce
  13. Add the crushed tomatoes, coconut milk, and chicken broth.
  14. Stir everything together and bring the sauce to a gentle simmer.
  15. Cook the Chicken
  16. Return the chicken to the skillet.

Notes

  • Use full-fat coconut milk for a rich, creamy curry sauce.
  • Check curry powder and packaged seasonings for added dairy ingredients.
  • Chicken breast can be used instead of chicken thighs; adjust the cooking time accordingly.
  • Add spinach, bell peppers, peas, or zucchini for an easy vegetable variation.
  • Adjust the chili and red pepper flakes to your preferred spice level.