A few years in the past, our buddy Janelle at Discuss of Tomatoes shared a favourite “default dinner” with us, chutney hen curry. It makes use of a jar of chutney as a easy shortcut to a flavorful Indian-style meal. We used her recipe, together with a Style of Residence favourite, to make this scrumptious dairy-free chutney hen curry recipe.
Dairy-Free Chutney Hen Curry is a Quick, Simple, and Flavorful
One factor I actually like about this recipe is how properly it goes with most greens. Potatoes, tomatoes, broccoli, edamame (sure, technically a legume), asparagus, carrots, zucchini, you title it. Janelle recommends hitting up Dealer Joe’s frozen veggie part for some nice blends that require zero preparation.
You may also make this right into a plant-based meal, if desired. Merely substitute tofu for the hen. Press it to take away as a lot water as attainable, then lower into cubes and sauté as directed.
Janelle loves Major Grey’s chutney on this recipe – it’s a kind of mango chutney that’s made by just a few manufacturers. You need to use an everyday mango chutney, if most popular. Patak’s sells a mango chutney trio if you wish to experiment! And you should definitely use full-fat canned coconut milk (shaken; you should use all of it, not simply the cream). Don’t substitute drinkable milk beverage, it’s too watery.
Particular Weight loss program Notes: Chutney Hen Curry
By elements, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free.
Dairy-Free Chutney Hen Curry
Creator: tailored from Style of Residence
Recipe sort: Entree
Delicacies: Indian
- 1 tablespoon oil
- 1 pound boneless skinless hen breasts or tenders, lower into 1-inch items
- 1 tablespoon curry powder
- 2 garlic cloves, minced or 1 teaspoon minced recent ginger
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup Major Grey’s chutney or mango chutney
- ½ cup canned coconut milk
- Warmth the oil in a big skillet over medium-high warmth. Add the hen and sauté till seared, about 3 minutes.
- Stir within the curry powder, garlic or ginger, salt, and pepper. Sauté for 1 to 2 minutes.
- Stir within the chutney and coconut milk, and convey the combination to a boil. Cut back the warmth to low and simmer, uncovered, stirring often, for about 5 minutes, or till the hen is cooked by and the flavors have come collectively.
Cauliflower Rice: Place some cauliflower florets in your blender and pulse till minced. Warmth slightly oil in a skillet over medium warmth, add the minced cauliflower and saute till tender, 3 to five minutes. I like to combine 50/50 white rice with cauliflower rice.
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Extra Simple Dairy-Free Dinners for Curry Followers
Coconut Curry Shrimp Rice Bowls
5-Ingredient Pumpkin Curry Soup
Health in a Hurry Curry Chicken Nuggets
